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.