Smoking a beef rump roast may sound intimidating, but it’s actually quite simple and results in incredibly flavorful and tender meat. A rump roast comes from the round primal cut near the hindquarters of the cow. It’s a lean, economical cut that takes well to slow smoking. With the right techniques you can achieve competition-worthy smoked beef in your own backyard. In this comprehensive guide, I’ll walk you through every step of the process and share my best tips for smoking a beef rump roast.
Choosing the Right Roast
The first step is selecting a high-quality rump roast at your local butcher or meat market Look for a roast that is around 3 to 5 pounds to feed a crowd Choose one with good marbling throughout for added moisture and flavor, The roast should have a thick layer of fat on one side to help keep it tender during the long smoking time, Grass-fed beef tends to have a deeper beefy taste,
Trimming and Seasoning the Roast
Once you have your roast, trim off any excess hard fat, leaving about 1⁄4 inch. This helps prevent the roast from tasting too greasy. Next, pat the roast completely dry, as any moisture on the exterior can prevent your rub from sticking properly.
Create a spice rub by combining kosher salt, black pepper, garlic powder, paprika, brown sugar, chili powder, cayenne, and cumin. Generously coat all sides of the roast with the rub, pressing it into the meat. Cover and refrigerate it for at least 2 hours or up to overnight. The salt in the rub flavors the meat while also drawing out moisture to enhance tenderness.
Setting Up Your Smoker
While the roast marinates, prepare your smoker. Use a charcoal, electric, propane, or pellet smoker set to 225°F to 250°F. Place a drip pan filled with water underneath the roast to help regulate temperature and prevent drying out.
Fill your wood chip box with chunks of hickory, oak, or mesquite. I prefer hickory for beef as it provides a quintessential smoky flavor. Soak the chips in water for 30 minutes before adding to allow for steady smoke release.
Placing the Roast in the Smoker
Remove the roast from the fridge and let it come up to room temperature, about 30 minutes. Place it fat side up on the middle rack of your smoker, away from direct heat. Insert a meat probe thermometer into the thickest part. Close the smoker and adjust the vents to maintain 225°F to 250°F.
Monitoring the Cook
Plan for the roast to smoke for around 1 1⁄2 to 2 hours per pound, depending on thickness. Maintain a thin blue smoke the entire time by adding more soaked wood chips as needed. Spritz the roast every hour with a mixture of apple juice, bourbon, and Worcestershire sauce to help form a flavorful bark.
Check the internal temp periodically. When it reaches 135°F, wrap the roast tightly in butcher paper or foil. This helps push through the stall phase when the temp plateaus around 150°F to 160°F. Continue cooking until 205°F for pull-apart tender meat.
Resting and Serving
Once the roast hits 205°F, remove it from the smoker and let it rest wrapped for at least 30 minutes. This allows the juices to redistribute evenly throughout the meat for a moist and tender texture.
Unwrap the roast and slice across the grain into 1⁄4 inch thick pieces. I love serving it simply with barbecue sauce on the side so guests can control the sauciness. Smoked beef rump makes incredible sandwiches too. Dig in and enjoy the ridiculously juicy, smokey beef you just smoked to perfection!
With the right preparation, seasoning, and smoking technique, you can achieve competition-level results smoking a beef rump roast right at home. Let the roast develop a flavorful bark in the smoker before wrapping to power through the stall. Rest it properly before slicing across the grain for melt-in-your-mouth tender smoked beef.
What is a Rump Roast Good For?
This cut is best for low and slow cooking, along with aromatics for flavor and liquid to help maintain moisture.
How Do You Know When Rump Roast Is Done?
Its done when the meat is very tender, at an internal temperature of 204 degrees Fahrenheit. A good way to measure it is with a wireless meat thermometer like the MEATER.
Smoked Beef Rump Roast Recipe | BBQGuys
FAQ
Is rump roast good for smoking?
Rump roast is perfect for a low and slow method of cooking. It is very lean and can dry out easily by roasting at a higher temperature for too long. It was made to be smoked! The smoky flavor plus the taste of the beef is a classic combo, so keeping the seasoning simple ensures your beef tastes amazing.
How long does it take to smoke a beef rump roast?
We recommend our smoked pot roast technique for rump roast. Smoke the roast directly on the grill at 180 degrees Fahrenheit for 1½ hours.
What is the best thing to do with a rump roast?
Rump roast is great for roast beef. Another good option is top round roast, but since rump roast is cheaper, many think this is a great alternative. Rump roast is great to cook and pull apart as well, so this could be just the thing for beef tacos or sandwiches.
Does rump roast get more tender the longer you cook it?
Tough cuts of meat like the rump roast require low heat for an extended time (in contrast to quick-cooking high heat for a ribeye steak). The long cooking time allows the tough connective tissue to break down and the firm collagen to liquefy into gelatin, which makes for a juicy and succulent pot roast.
How do you smoke a rump roast?
Sure, when smoking a rump roast, the key is to adopt a low and slow cooking method, ensuring a prolonged smoking duration. Begin by generously seasoning the roast with a blend of herbs, salt, pepper, and perhaps some paprika, whether using a pellet smoker or traditional wood smoke.
Does smoked rump roast make a good sandwich?
Smoking the meat infuses it with smoky BBQ flavor and yields the tenderest possible cut of meat. Make the best roast beef sandwiches using this tender smoked rump roast recipe. Smoking the meat infuses it with smoky BBQ flavor and yields the tenderest possible cut of meat.
What temperature should rump roast be smoked?
Our rump roast will be smoked at 225°F (107°C) until it reaches an internal temperature of 130-135°F (54-57°C) for medium rare, or 140-145°F (60-63°C) if you prefer medium doneness. There’s no hard and fast rule for how long this takes since factors like meat size, smoker performance, and even the weather can all impact cook time.