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Rump Roast

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Janet
Janet Posts: 102
edited November -1 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?
Thanks!
Janet

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