How long can I rest a rump roast? Done too early. Please advise.

Discussion in 'Beef' started by yjay, Apr 25, 2015.

  1. yjay

    yjay Fire Starter

    I am currently smoking a 4 lb rump roast for dinner with friends as french dip sammies and apparently miss judged when it will be done. Started at 9:30, It's now 1:30 and my IT is 135 degrees. Starting temp was 225, but it was getting done so fast I turned it down to 190 a couple hours in. Planned on pulling it at 150 degrees, so could I foil it, wrap it in towels in a cooler and let it sit for like 3 hours?
     
    Last edited: Apr 25, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yes, foil & wrap in a couple towels then put in your cooler.... It'll still be nice & warm after a few hours rest ! Thumbs Up
     
  3. yjay

    yjay Fire Starter

    Thank you. Much appreciated.
     
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Actually, if you are going to be making French dips, you'd want the meat to cool down so that it will be easier to slice thinly.    Whip up a nice Au Jus and warm it on the stove.   Drop the slices in and let them bathe in the au just to come up to temp then put them on the bread.
     

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