Smoke a rump

Clay Q

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DianeQ came home with a chunk of beef rump roast. She loves to challenge me -- but I remembered, in my potato head, Nature Boy's posting on cookin up shaved beef so..... I was cool. Used hickory for smoke, dome 300 indirect. Yummmmmm, good eats. I'll tell ya, this sure beats deli beef.
Mr. Potato Head

BabyBoomBBQ

ClayQ,[p]Looks fantastic! I've got to get something cooking now, 'caz I'm starving..

GenesGrill

ClayQ,
Mmmm...looks tasty!! What internal temp did you cook it to?? I've been wondering how to a roast since my wife loves them so much and...yes...she did allow me to buy my new BGE (VBG. If doing it again, would you pull it off the egg at the same internal temp or maybe a little higher??

Clay Q

GenesGrill,
Welcome to the BGE family![p]Well, this was just right for us at 135 internal(medium in my opinion). This roast was tender. Some folks like this rare, others a little more done than mine. The situation with this cut is that if you cook it past 150 it's going to tuffen up. You know, bounce it around the room and then off the backboard for a two pointer-tuff. I think you can go 145 internal for less pink, more grey if your so inclined and still have some tenderness and juice.
I can't wait to have this cold with onions in a sandwich with my beer tomorrow.
Clay

Nature Boy

ClayQ,
Nice piece o' muscle there, Clay.
Chris

fishlessman

ClayQ,
the rump roast has lots of flavor, i get the larger end steaked out sometimes for trexing. one of my favorite steaks. makes great pit beef and is a bargain when it comes to price