Smokin-It User Forum!
Recipes => Beef => Topic started by: swthorpe on June 19, 2022, 09:31:26 AM
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Seeing Ken’s post of a top round encouraged me to try this as well. My butcher recommended a rump roast, so I went with a 6.5lb rump roast for this smoke. I applied Jeff Philip’s Texas Rub on Friday afternoon, and into my #2 smoker with 5oz of Oak wood at noon on Saturday. The smoke box temperature was set at 240* and the roast finished at 4:30pm with an IT of 146*. I then double foil wrapped the roast, put it in a towel and into a cooler until 6pm.
After removing from the cooler and pulling back the double wrapped foil, I was very surprised by the amount of juice in the foil. I didn’t think I had punctured the roast other than with the meat probe, but the au jus juice was very good with the meat!
The rump roast turned out moist and tasty. Later today I am looking forward to a nice, thinly sliced roast sandwich (and probably several days to come!). When I do this again, I will cut back to maybe a 4lb roast---6.5lbs is going to be way too much for us to handle.
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Mighty good looking rump!
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Looks good, extra slices should freeze well if vacuum packed.
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Perfect suggestion, Dave! We ended up with three packs of thinly sliced roast, vacuum packed. I should be good to go for the next month or two!
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That looks great! I have yet to smoke this cut. Thanks for sharing the idea!
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I think rump or the top round are good choices. The top round worked very well for me. As I described in my previous post, the resting process is the part that worked the best for me. I just turned off the heat at 140 and walked away for a couple of hours. This was the first time that I did this but it won’t be the last. Wrapping isn’t needed this way.