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Rump Roast

JanetJanet Posts: 102
edited 11:54AM in EggHead Forum
Any ideas? I bought a "BBQ-style" (that's what the label says - haven't the foggiest idea what it means) Rump Roast at the store. It is rolled and tied with a string. I was planning on cooking it today for dinner tonight. I know it's too late for an overnight marinade, but there should be time enough to cook it (w/smoke).
Should I simply cook it indirect at 300F with hickory chunks?
I would feel comfortable cooking a tougher/fattier piece of meat for hours until it fell apart, but how about a rump roast that is medium rare?


  • FireballFireball Posts: 354
    I have done sirloin tip roasts @ 350 degrees with a polder inserted and they have turned out great. Indirect with hickory will be good.[p]Good luck

  • Janet,[p]Before you make that rump roast try to remember, you are what you eat. : )[p]Bill
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