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Simply the best
The Walrus
Posts: 35
The best Rump Roast we ever had, moist, tender, and easy. After I placed it on the rack fat cap down I read the posting recommending for a Moister roast (fat cap up). Ours was so moist I can't imagine what it would have been the other way. Thanks to everyone on the forum and to BGE for such a great product.
Comments
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the walrus,
Can you describe some details of the cook???
Indirect/direct, temps times? Sounds great.[p]goo goo ga choob.
NB
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Nature Boy,
This Rump Roast was 3.04 pounds. The set up was indirect over frie bricks at an egg temperature of 300 to 350 degrees. It was done in about 3 hours to an internal temp. of 168 degrees. After which it was rested in foil for about 40 minutes. We are not into rare meat in our house.
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the walrus,
Thanks for the details. Amazing the magic humpty can perform.[p]"We are not into rare meat in our house."[p]The other Walrus (Paul) is not into any meat...and has fired employees for eating hamburgers![p]NB
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