sliced rump roast

fishlessman

<p />i wanted to cook this one at 325, egg wouldnt hear of it, i didnt argue and it cooked at 340 dome. 1.5 hours in the sink with hot water to warm the center up to about 88 degrees, roasted directly on a raised grill and then a quick sear at 900 degrees. almost as tender as a prime rib, but better flavor. 35 minute cook time for a 3 pound chunk

jerseymatt

fishlessman,[p]That looks soo good! I am going to try that one for sure.

thirdeye

fishlessman,[p]This hot water bath seems to be turning out some good looking beef, I've been real satisified. It even worked good on some lamb chops.[p]I need to try it on pork, and I'm really wondering about Polish sausage or brats. I sometimes simmer them in water before grilling and just curious if heating them in a bag would accomplish the same thing but keep in more flavor? What do you think?[p]~thirdeye~

Clay Q

fishlessman,
Lookin good. I'll be roastin up more rump in the near future. I don't know what is better, warm meat or cold the next day. Yesterday the last of my roast was used up on top of salads and in sandwiches.... man, I like that. I had quite a bit of smoke on this meat, hickory and beef go together so well.
I have yet to do a sirloin roast in the egg....might try that next time.