First smoke..rump roast!

Discussion in 'Beef' started by briank25, Jun 29, 2014.

  1. Heyy guys! Been following the site closely and yesterday I picked up my first smoker, a 30" MES with the window and picked up a 2.17 lb rump roast to see how it goes. After reading tons of threads (and seasoning the girl) I was ready to give it a shot! Chose the rump roast (cheap in case I screwed it up) and mafe italian sandwhiches with the JJ au jus. Rubbed with garlic, onion, black pepper, and sea salt. Then injected it with
    worstecher sauce. Cooked at 250 degrees until I got 135 IT. Sliced it up and threw on a toasted bun with au jus. Qview pics before and after. Had a great day doing it and have fallen in love. More to come!!!!
     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    I like that nice mid rare color on that rumper. Nice job. I bet those sangwidges were good.:biggrin:
     
  3. They were awesome! So excited to explore new meats and recipes, learned a TON by reading the threads. Everyone here has been so helpful!
     
  4. bgosnell151

    bgosnell151 Smoking Fanatic

    looks great... was the meat tender?
     
  5. VERY, the sauce injection definitely helped on that part
     
    bgosnell151 likes this.

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