Hello all
going to be smoking a 4 lb beef rump roast, any ideas as to how long and how much smoke. Should I shoot it with marinade or use a rub? All replies welcome.
Thanks
Harpo
Harpo,
More information is needed to answer your questions accurately. A marinade or a rub will work fine. I wouldn't recommend smoking over 3 hours. The time it will take to cook depends on what kind of end results you are after. A rump roast may not work as well for a pull meat product as compared to a brisket. The brisket usually has more marbling then a rump roast. I would suggest no matter how you cook it to put a rack of bacon above the roast.
Here is what I would do: I would use a rub from SS.
I would smoke for 2 hours with a mild wood. Pecan or maple.
I would smoke ( with bacon above meat) at about 200 degrees until internal temp of 145 and then FTC for 1 hour.
Carve thin and Chow!!![:p]
Let us know what you do and results!
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<font size="4"><b>Doug</b></font id="size4">
Let me preclude my answer by saying I'm a dry rub guy. I have never liked the results of injections, but maybe I'm just not doing it right.
I'd marinate it overnight in a little EVOO & balsamic vinegar, along with a bunch of rub so it's pasty. Reserve some rub to pack on while the meat comes up to room temp. Rump roast does not usually have a very good fat cap, so bacon above is a must.
JMO, good luck & smoke on!
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Not trying to be overly diplomatic, but I agree with both Chez and Jaeger in general. I would add/modify two things for your consideraton: 1) I might go with 3 hrs of smoke for my first try, using pecan or maple, and then adjust up or down after that; and 2) the S+S rubs are great, but if you're a lazy b****** like me you might want to give BigSmoker a jingle and get a couple of the Dizzy Pig rubs. He can give you great davice on what would work best with a beef rump roast (Red Eye Express, perhaps?). I've used several of the DP rubs and they are super!
BigSmoker, can you chip in your $.02 here?
John
Newton MA
Sounds like a great project. Definitely want to hear about the results. A rump roast should have some marbling. I think CB is right some EVOO(good on almost everything) with some Dales/woster/balsamic along with your favorite rub should be good. Me I might use a heavy pepper rub(Red Eye Express or Cow Lick) and oak pucks for smoke. I think this roast would be cooked to a little higher temp 160 or so and maybe served with some peppercorn gravy or something. Have fun and let us know.
Jeff
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(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Big smoke, chez, jaeger, and jjc
thanks for the ideas will let you know and send some pictures with your advise I think all will work well.
Harpo