Beef Rump on the BGE??

transversalInactive

While not known as the tenderest of cuts, I've always thought it was one of the tastiest. However, it is one of the few things I've never seen discussed here.....

Any input? Cooking time and temps? Good/bad choice? Tips? I'm all ears.

Mr. & Mrs Potatohead

I have done rump roast the same as I do chuck and have been very pleased with the outcome. And, it can be done two different ways....Both with a low and slow .
I most often do a marinade or a rub (your choice here), but even just S&P will do with a high quality chunk of beef.
I start with a 250 F. fire and roast the roast indirect with a light smoke-wood to a temp. of 140 F.
You can stop there, pull, rest and slice thin, served like a "French Dip" with a sauce made from the drip pan......OR.....
Pull the roast at the 160 mark and put it in a Dutch Oven / roaster with the drippings, remaining marinade, beef broth and or some red wine and continue to braise until you hit 190 F. This can then be thick sliced and served up as is. It will be falling apart tender.
Add some carrots, celery a bit of garlic and onion to the pot during the braise.....And these veggies are a wonderful side along with potatoes, noodles or dumplings.
Hard to go wrong with a long, low, slow beef roast.

transversalInactive

Thanks......both angles sound good. They're on my list to giv'em a try. Will let you know how they come out. Happy Griling!!