We got this roast in a package when we ordered a quarter cow earlier this year. It was time to throw it on the smoker.
We love trying new things and this rump roast recipe was something we haven't done yet. It was actually pretty simple and didn't take nearly as long as some of the other heartier meats, like brisket, take.
The roast can be a tougher piece of meat, so time and temperature are key on this one. You don't want to dry it out or leave it on too long. Give it a shot and let us know what you think!
Method: Indirect Grilling
Ingredients1 beef rump roast (3-4 pounds)
1 tablespoon Ground Pounder All Purpose Garlic Seasoning
1 tablespoon All Ration All Purpose BBQ Rub
1 tablespoon coarse ground black pepper
1 tablespoon sea salt
For serving: buns, coleslaw, BBQ sauce
- Preheat your smoker to 225 degrees F. I recommend hickory or mesquite wood for this recipe
- Mix all of the ingredients together in a small bowl and season the roast.
- Place the roast on your smoker and smoke for approximately 2 hours, or 30 minutes per pound
- Optional Step: About halfway through, I placed the roast in a tinfoil pan and poured ¾ cup beef broth in the bottom and covered to keep moist.
- Remove the roast once the internal temperature reaches 130-135 degrees F (medium rare)
- Allow to rest for 20 minutes before slicing and serving