Seeing Ken’s post of a top round encouraged me to try this as well. My butcher recommended a rump roast, so I went with a 6.5lb rump roast for this smoke. I applied Jeff Philip’s Texas Rub on Friday afternoon, and into my #2 smoker with 5oz of Oak wood at noon on Saturday. The smoke box temperature was set at 240* and the roast finished at 4:30pm with an IT of 146*. I then double foil wrapped the roast, put it in a towel and into a cooler until 6pm.
After removing from the cooler and pulling back the double wrapped foil, I was very surprised by the amount of juice in the foil. I didn’t think I had punctured the roast other than with the meat probe, but the au jus juice was very good with the meat!
The rump roast turned out moist and tasty. Later today I am looking forward to a nice, thinly sliced roast sandwich (and probably several days to come!). When I do this again, I will cut back to maybe a 4lb roast---6.5lbs is going to be way too much for us to handle.
After removing from the cooler and pulling back the double wrapped foil, I was very surprised by the amount of juice in the foil. I didn’t think I had punctured the roast other than with the meat probe, but the au jus juice was very good with the meat!
The rump roast turned out moist and tasty. Later today I am looking forward to a nice, thinly sliced roast sandwich (and probably several days to come!). When I do this again, I will cut back to maybe a 4lb roast---6.5lbs is going to be way too much for us to handle.
