Today I smoked something that I have never done before, a Rump Roast. This cut of meat is very lean, and typically is cooked slowly to tenderize the meat. For that reason I decided to cook it low and slow, as this adds some rich and smokey flavor to the Beef.
Smoked Rump Roast is also perfect for Roast Beef sandwiches. Just slice thin and you are in for a treat. Another great thing is how easy it is to cook. Let me show you how.
Ingredients:
3-5 pound Rump Roast
Kosher Salt
Ground Black Pepper
Start by seasoning the Roast with Salt and Pepper. Feel free to experiment with different Rubs or seasonings. Allow the Roast to rest while you fire up your Smoker.
Heat up your Smoker to 200-225 degrees. Use the wood of your choice to add the smokey flavor. I used Oak, but Apple, Cherry or even Hickory would be good choices as well.
Smoke until the internal temperature reaches 128-130 degrees. Remove and cover with foil while you wait for your Smoker to reach 500 degrees. Then quickly sear the Roast over the flame for a minute or two on each side. Remove and cover with foil, allowing it to rest for 10-15 minutes. Slice and enjoy!
To watch me cook this recipe step by step, simply watch my video below.