Outlaw Smoked Rump Roast
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Note:
A Beef Rump Roast is a very lean and tough cut of meat. It has
considerably less marbling than brisket or steak which means
even with a long, low and slow cook, you should not expect a
fall apart tenderness. For this reason, rump roast are best
served sliced thin and used for sandwiches, fajitas or stir fry.
Ingredients:
3 pounds rump roast (or
bottom round roast)
1 Tbs. coarse ground pepper
1 Tbs. kosher salt
2 teaspoon garlic powder
Preparation:
Preheat smoker to 250 degrees.
Rub a light coat of Worcestershire Sauce over the entire
roast.
Coat the rump roast with seasonings on all sides.
Place the roast directly on a smoker rack or on a
rack inside a deep pan or cookie sheet. (Saves on cleanup and
easier to wrap later.)
Pour about a 1/4 to 1/2 inch of liquid (should not touch
bottom of roast) in the bottom of the pan to help with
moisture. You can use whatever liquid you like, beef broth,
beer, or just plain water is fine. As long as there is some
liquid to keep the roast moist.
Smoke for 1 hour.
Remove from the smoker and double wrap with foil or
leave in the pan and the wrap pan.
Return to the smoker for approximately 3 to 3 ½ hours
until the desired internal temperature is reached.
Internal temperature depends on your desired use and
doneness level.
For a medium rare doneness like steak, use an internal
done temperature of 135 degrees F. This is good if
used as thin slices for sandwiches.
For a little more tender doneness, more like a brisket,
cook to an internal done temperature of 195 to 205 degrees F.
This is better if used like a sliced roast beef.
Remove the rump roast from the smoker and let it rest
wrapped for 10 minutes prior to slicing.