Smoked Rump Roast
A succulent roast cut worthy of smoking.
|Prep Time||4 hours|
|Grill Used||Kamado Joe|
|Cook Time||3 hours|
3-4lb Rump Roast
White Wine of Choice (Pinot Grigio, Chardonnay, etc...)
Dry Rub of Choice (I used a Sumatra Ancho Expresso)
Marinate the rump roast in white wine for 1-4 hours, then allow it to come to room. Most beef is marinated in red wine, but the white wine adds a light sweet flavor.
Apply the dry rub of choice and a coffee rub would be a good choice.
Set the grill to 225°F, insert the heat deflector with the plate in the bottom position and place an aluminum drip pan between the plate and cooking grate.
The cut weighed 4lbs and I slow-cooked it for 3 hours. It came out medium well in the center. I would drop the time by half an hour next time.
When done, remove the roast from the grill and wrap in aluminum foil for 10 minutes before slicing.
I also added whole carrots and gourmet potatoes to the grill an hour before removing the roast.