How longto cook a 2 lb rump roast

Unknown

Top of the morning,
I'm cooking a two pound rump roast today for dinner. Should I expect a cooking time of 3 to 4 hours at a dome temp between 230 to 250? [p]I put a rub made up of just about everything i had in the kitchen and herb garden (cinnamon, chili powder, garlic powder, salt, lemmon pepper, pepper, fresh oregano, basil, rosemary, tyme and maybe a couple other things). No idea on how much of each, I just dumped things in that
smelled good and kept doing it until the mix smelled good. Seems like the right way to cook to me. [p]The meat is now wrapped up in teh fridge until I start the fire. I plan to use some cherry chips today. [p]Thanks for the time estimates.

Tim M

<p />robert,[p]The question is how do you want it? That is a really lean cut and slow cooking does little to render out the fat since it has none. So slow cooking will dry it out easily. You can ccok to well done and slice thing for sandwiches. Or you can shread it for shreaded beef. Or you can sear the devil out of it until you get a good bark and then let it dwell 15-20 min until done and eat it like London broil. Maybe others have ideas, but since its so lean you're limited. Pictured is a sirloin tip roast cooked at 350-375 for 1.5 hr Indirect.[p]Tim

Bamabob

Tim M,
Couple days ago I cooked a 3or4# beef roast,it was real lean,I rubbed good with mustard,JJ's rub a little seasoned salt wrapped and left in refrig couple days. Put on in V rack in pan on flat fire bricks cooked at 275 until polder read 160. Took up sliced pretty thick, great taste but very tough. Would wrapping in foil to about 140 then going direct to 160 have helped? Alway glad to hear from you. Bob
(PS) Cooked 10# wing pieces today, used the 1/4 ratio for the WaWa recipe that you suggested,was just right! Coated about 1/2 wings withHOT Bone Suckin' sauce last 10 min. of cook.Was so good think friend that I was cooking for sold about 3 BGE's.Thanks again.

Tim M

Bamabob,
I wouldn't foil wrap it. That would be just steaming it for no reason. The rule of thumb I go by is, "lean = fast and hot". Those cuts of meat are hard to deal with on the Egg because it is so lean. I do mine fast and very hot to sear in the juices first. I just don't use that cut anymore except to make jerky with.[p]Tim

Unknown

Cook the roast right around 250 for about 4.5 hours since I had to get it to well done so my girlfriend and a couple other guests would eat it (she won't touch it if it's got much or any red in it). It came off the fire at a temp of 168, I couldn't bring myself to hit 170 and I'm glad I didn't. The meat was just a touch dry since it cooked to well done and was on the fire a little longer than I planned. Netx time I'll pull this cut at no higher than 160 and probably try a little higher cooking temp.[p]It tasted great and wasn't too dry, just a touch. No extra sauce or anything was needed to eat it.[p]Thanks for your inputs![p]Robert