Author Topic: Rump Roast Success  (Read 108 times)

swthorpe

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Rump Roast Success
« on: June 19, 2022, 09:31:26 AM »
Seeing Kenís 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 Philipís 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 didnít 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.
Steve from Delaware
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old sarge

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Re: Rump Roast Success
« Reply #1 on: June 19, 2022, 10:55:56 AM »
Mighty good looking rump!
David from Arizona
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Lonzinomaker

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Re: Rump Roast Success
« Reply #2 on: June 19, 2022, 11:07:47 AM »
Looks good, extra slices should freeze well if vacuum packed.
Dave
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swthorpe

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Re: Rump Roast Success
« Reply #3 on: June 20, 2022, 08:02:32 AM »
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!
Steve from Delaware
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barelfly

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Re: Rump Roast Success
« Reply #4 on: June 22, 2022, 09:41:50 PM »
That looks great! I have yet to smoke this cut. Thanks for sharing the idea!
Jeremy in NM
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