Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Rump roast.

Old SaltOld Salt Posts: 357
edited 4:29AM in EggHead Forum
Need advice on roasting a rump roast. Do I cook it like a brisket but not as long? Direct or indirect. What temp? Meat temp?
My wife always oven cook it and there's no red meat. I like my beef at least pink. So I told her I'd cook it on the egg. I know it's a strange cut of meat but can it be cooked until it's tender and juicy without being overcooked.


  • FlaPoolmanFlaPoolman Posts: 11,672
    I did a small 3 pound one yesterday at 350 direct on a raised grid and took it off at 105 internal. Put in the fridge overnight them ran it thru the slicer this morning for Cheese steaks during the week.

  • Celtic WolfCeltic Wolf Posts: 9,773
    Cook it the same way she does in the oven but not near as long.

    The last time I did a rump roast I put it in a roaster at 350. In the roaster I have some beef broth with sliced carrots, onion and celery. I coated the beef with plain of Salt and Pepper, but if you have some Cowlick or Raising the Steak either of them would be good.

    135 internal will get you slightly past rare. Keep an eye on it cause it will cook fairly fast because it is a lean cut of meat. Make sure the meat probe is in the middle.

    Make a gravy with the stuff in the roaster. Slice thin and service with the gravy.
  • BordelloBordello Posts: 5,926
    Looks great, what kind of slicer are you using?

  • FlaPoolmanFlaPoolman Posts: 11,672
    It's an old cheapy made by Rival. I thing I paid $35 for it 15 years ago in my jerky making days.
  • BordelloBordello Posts: 5,926
    Hell, 15 years and it's still working, ya got your money's worth. :laugh:

Sign In or Register to comment.
Click here for Forum Use Guidelines.