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.