Rump Roast Help

Dave

Hey Gang:[p]I want to fix a Rump Roast in my Egg & want any help that I can get as far as the time involved & the internal temp when it's done.[p] Thanks
Dave[p]

yaB

Dave,
For medium rare, take it off the grill when internal temp hits 135º-140º. The temp will continue to rise a bit as the meat rests prior to slicing.[p]How big is the roast? The time will depend on the size of the roast, the internal temp when you start cooking, and the roasting temp at the Egg's grill. [p]You'll want to let the roast set at room temp, wrapped in Saran or in a plastic bag, for ½ hour or so before putting it in the Egg, so it's not right-out-of-the-refrigerator cold.[p]I haven't tried it yet, but many people sear their beef roasts on the Egg or stovetop prior to roasting them.[p]Good luck,
Bob

BostonBBQ

Dave,
I just recently did an eye round roast. I don't know if that is like the rump roast but they may be similar. I seared first then brought the egg down to around 400 and cooked for 55 minutes turning once. I pulled it when the temp was 130 and wrapped it in foil. The temperature increased by 15 degrees as it cooled making a little overdone for my taste but the meat was very juicy. hope this helps
-Joel