Rump Roast in a BS?

Started by SKSmoker, May 02, 2007, 10:45:06 AM

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SKSmoker

Well we just got our order of beef last night and I have some really lean roasts that I am looking at doing. One of them is a rump roast, about 4lbs. Anyone do one of these in the bs?
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Tiny Tim

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MWS

What I would do is smoke cook the roast @ 225F using oak for 4 hours, then remove the roast and place it in a roasting pan with 1 cup of stout, 1 cup of beef broth, a sliced onion and some herbs and place it in your oven for another 3-4 hours @ 325F. Ive done this with blade roasts. Turns out great. Cheers, and let us know what you did.
Mike 

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iceman

Quote from: mws on May 02, 2007, 03:06:17 PM
What I would do is smoke cook the roast @ 225F using oak for 4 hours, then remove the roast and place it in a roasting pan with 1 cup of stout, 1 cup of beef broth, a sliced onion and some herbs and place it in your oven for another 3-4 hours @ 325F. Ive done this with blade roasts. Turns out great. Cheers, and let us know what you did.
That's close to the beer braised smoked chuck roast I did. Excellent!!!

Malc

Quote from: mws on May 02, 2007, 03:06:17 PM
What I would do is smoke cook the roast @ 225F using oak for 4 hours, then remove the roast and place it in a roasting pan with 1 cup of stout, 1 cup of beef broth, a sliced onion and some herbs and place it in your oven for another 3-4 hours @ 325F. Ive done this with blade roasts. Turns out great. Cheers, and let us know what you did.
That does sound pretty good.  I have done roasts in the BS and was unimpressed, but I may have to try that one.

Malc
From the forest itself comes the handle for the axe.

SKSmoker

Thanks for the suggestion guys. I have done some poking around and I think I will just throw these roasts on the rotis on the grill.
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