Rump Roast

JK

First attempt at beef rump roast. I have a small -2lb.- rump roast and am curious how you eggsperts suggest cooking and seasoning.[p]Thanks,
j.k.

Chuck

<p />j.k.,[p]Not too sure about the rump roast but these eye roasts came out really good. I used Montreal Steak seasoning and Egged over a drip pan at 350* for about 1-1/2 hours i think. Cooked until 130* internal for a nice medium roast. Hope helps with the rump roast.[p]Chuck <><

BBQfan1

Chuck,
Wouldn't that actually be considered a 'Chuck' roast?
Qfan
--okay, joking aside, Reg gave me a great recipe for eye of round for beef on a bun and it entailed brining the eye for 48 hours in a vegetable brine, including injecting the roast with a cup or two of the chilled brine. Then remove, pat dry and rub with a salt-free rub of your choice (pepper medley, garlic and onion powder, smoked paprika and oregano were my choices). Next, slow cook it, indirect, at 225 til 160 internal (higher than most go, but it gives the proper sliced beef texture at that temp and the brining allows you to go there without drying out the meat). I did one this week and it was fantastic! In fact, my faves have gotten me the job of doing one for the cooks' dinner at a competition we are having up here next weekend![p]

Chuck

BBQfan1,
Sounds interesting, I would like to give it a try. I'm not too sure about the vegetable brine though. Could you let me know what that is and how to do it. Thanks in advance.[p]Chuck <><

BBQfan1

Chuck, Nothing to be afeared of. People inject poultry, pork and now here's one for beef:
Veggie Brine
- 1 gallon filtered water
- 3/4 cup coarse salt
- 3/4 cup brown sugar
- 1 large onion quartered
- 2-3 stalks celery
- 2-3 carrots
- 3-4 bay leaves
- 2-3 cloves garlic
- 1 tablespoon peppercorns
- 1 teaspoon dried basil
Bring to a rolling boil and cook for 10 minutes to extract flavours from veggies. Can quick cool by putting pot in sink filled with cold water; change it twice, then refrigerate brine in fridge til at least down to 40F
Follow injecting and brining directions as already laid out above....
Try it once at least and let me know your thoughts. Thanks to Reg Pelletier for the recipe and technique!~
Qfan

Unknown

Chuck,[p]I do eye on direct heat at 350 til meat temp reaches 140. Always comes out soft, tender and delicious.