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Weekend Challenge...Rump Roast...
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Grillian
Posts: 14
Got into a pinch and couldn't find any brisket and was talked into a rump roast by the butcher. He didn't claim they were equal but that he had aged it and it would smoke nicely, so i thought it's worth a shot. Hopefully this won't be mistake number one of the weekend... Anyway, details: Considering injecting with a basic meat brine and coating with a rub overnight. I read mix temps of when to pull, some say 130-140 and then foil, while others say 160, even 200. I guessing the cooler temps are for slicing meat with the hotter temps being for chopping meat?? Anyone have thoughts on this? Unfortunately this doesn't have a good fat cap, so thinking about just laying a bunch of bacon on top? So folks say to smoke the entire time while others mentioned basting every hour, others say to smoke to a certain temp then cook remaining in a dutch oven with a broth.
So has anyone had success with this cut? If so, am I on the right track?
So has anyone had success with this cut? If so, am I on the right track?
Comments
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clayq's pulled beef recipe is excellent. i've tried it twice in three weeks.
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Thanks! That sounds good, long, but good. Wonder how much difference would be notice between doing this with a rump roast versus a chuck roast? Did you follow the directions the same of were there steps different for you?
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I'd do exactly the same with those two cuts.
Doug -
Grillian said:Got into a pinch and couldn't find any brisket and was talked into a rump roast by the butcher. He didn't claim they were equal but that he had aged it and it would smoke nicely, so i thought it's worth a shot. Hopefully this won't be mistake number one of the weekend... Anyway, details: Considering injecting with a basic meat brine and coating with a rub overnight. I read mix temps of when to pull, some say 130-140 and then foil, while others say 160, even 200. I guessing the cooler temps are for slicing meat with the hotter temps being for chopping meat?? Anyone have thoughts on this? Unfortunately this doesn't have a good fat cap, so thinking about just laying a bunch of bacon on top? So folks say to smoke the entire time while others mentioned basting every hour, others say to smoke to a certain temp then cook remaining in a dutch oven with a broth.
So has anyone had success with this cut? If so, am I on the right track?
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I wanted to try a chuck roast the other day by a challenge from neighbor. I indirect cooked for about 3 hours 300 degrees and then put in dutch oven for final time of another 3 to 4 hours. Turned out great. Ate some then made a tremendous stew in crock pot that my wife loved and so did neighbors.
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Rump roast on sale at Winn Dixie going to try same way of indirect then dutch oven with broth.
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