Anybody do Rump Roasts??

Unknown · November 2006

I would like to try something new and do a rump roast. Has anyone done this cut of meat and if so, what suggestions do you have. I would like to cut it thin for roast beef sandwiches. Am I on the right track?[p]Having a hard time finding this cut - does it have another, more popular name?

Car Wash Mike · November 2006

yankee BBQ Boy,
You are on the right track. They are great sliced thin for sammiches.
Bottom Round Roast. I think.[p]Mike

egginator · November 2006

Car Wash Mike,[p]I've cooked a couple of what Costco calls a "round tip roast" I think it was about 10 pounds! Great sandwidch meat. I cooked at 250 for about 20-30 minutes per pound to 130-135 internal. I think I used raising the steaks on it.[p]Ed

fishlessman · November 2006

<p />yankee BBQ Boy,
cooked at 375 it makes a good pit beef

cooked at 275/300 for deli style roast beef

trexed, the loin end of the rump makes a descent steak, butcher here calls it a newyork steak. the roast is called a rump roast

Clay Q · November 2006

yankee BBQ Boy,
Fishlessman and I like to make roast beef sandwiches using rump roasts. Sliced thin across the grain and you got yourself a great tasting cut of beef.[p]I smoke with hickory, indirect setup at 300 dome until the internal meat temp hit 136. Rest and slice, serve with whipped potatoes and steamed carrots. The meat slices best cold the next day....and I think the flavor is better as it gets a chance to age the smoke and seasoning(Dizzy Pig Raising the Steaks).
I recommend finding a traditional butcher shop that offers old fashion personal service and custom cuts for your source of meat.
Good luck!
Clay

Clay Q · November 2006

fishlessman,
Yessss sireeee, mighty good eaten. Fancy salt shaker ya have there, looks just like a prized fly reel.

Anybody do Rump Roasts??

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