Rump Roast

Unknown

All -
I'm looking for a quick recipe for a 4# Rump Roast on a large egg for sandwiches this evening. I would like to do indirect and thinking Hickory smoke. Any thoughts on internal and dome temps that I would be shooting for? Also, I just got some Dizzy Pig dust. I know that is for pork but how would it be with a beef roast? I cant wait to try it out but I'm not not doing a Boston butt until next weekend.[p]Thanks!
Morgan

Wise One

I have done it low and slow (like a butt) at about 240 until I got an internal temp of close to 185 for slicing. When I pulled it (like pork butts) I git the internal temp closer to 200.

Richard Fl

Here is one that might help.

Beef, Roast, Rump, ClayQ

My latest method is indirect around 300 dome with hickory smoke. Sometimes I'll do a quick sear to help flavor the meat but more often these days I just roast it until 130-135 internal in the thickest part. Makes good sandwich meat. The egg does it's magic with this cut as it retains the meats juices and tenderness. This rump roast in the pic was brined then roasted to make deli beef.Buy the best rump roast you can find and enjoy.Clay

Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, ClayQ, 07/14/07

Clay Q

MRingold,
I know my posting is late, sorry about that. I've been on the 'new forum' and thought I'd take a look, for old times sake, here.
I love beef and rump roast is excellent for sandwiches or just a simple Sunday dinner with mashed potatoes and steamed peas. I cook indirect with a little hickory smoke at around 300-350 dome. The lower dome temp will get you more even cooking across the cut and if you got the time try 300 dome. Season with a favorite steak rub, Dizzy Pig Seasoning has some of the best and I see you have some, then set the roast over a drip pan on the grid. You can use the plate setter if you want but it's not necessary as long as you got a sturdy drip pan under the roast. Roast until 135 in the center for medium pink. If you go over 140 internal the meat tuffens up real fast. Let the roast sit for 15 minutes then slice across the grain nice and thin. Salt and pepper to taste. Really good next to buttered whipped potatoes, oh yeeeeaaaaaaa.
I have brined my rump roast for Italian beef with good restults. It's up to you on smokin woods, just be sure your fire has been burning good for a while before the meat goes on, I usually wait 45 minutes to an hour after I start the fire to put my food on, it does make a difference for a quality cook, and it give me time to sip a brew and enjoy the aroma of lump charcoal and wood smoke curling up from the egg.
Enjoy!
P.S. I miss this old forum.