Bnls Rump Roast

Pot Licker

Hey Guys and Gals, I have a 3.39 lb bnls rump roast that I marinated all night in Italian dressing and want to serve this afternoon. The ideal would have been a slow cook for many hours, that not being an option, do any of you have a recommendation on time and temp? I was thinking 300 dome temp but was guessing at that, thanks for your help.

yaB

Pot licker,[p]Go for a higher dome temp, around 350°. Since it's a smaller roast, you can probably figure on around 15 minutes per pound to get into the "rare" ballpark. But monitor the internal temp if you can, and pull between 130° and 135° for rare. Let the roast rest for 10 minutes or so before slicing.[p]Bob

Charbon

Pot licker, I'm pretty much a newbie here but Iv'e done the cuts of meat like rump quickly and only thing good for is to resole an old pair of slippers. Better luck with raised grid 3 hours at 300 then foil with liquid for 1 1/2 hours more.