rump roast

Discussion in 'Beef' started by frankc85, Jan 6, 2012.

  1. just signed up for this site and was just wondering how long per pound should i smoke a rump roast and at what temp. plan to make pulled sandwiches. im kinda a new guy to the smoking thing.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF! Glad to have you aboard! I would urge you to take the free e-course, it's a great place to start.

    Also would you update your profile info to include your location, then head over to the roll call section & introduce yourself so we can all give you a SMF welcome. Thanks.
  3. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!


          Make bacon the easy way!!
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Rump Roasts are tasty but I would highly recommend you smoke it no further than Medium, 140*F and slice it...Rump is very lean and can make for Dry pulled Beef...A Chuck Roast has a shorter muscle fiber structure and more collagen that will give moist and luscious Pulled Beef. I can give a good recipe for a smokey Beef Jus for serving Au Jus or thicken for Gravy...PM me if you want it...JJ

    Smoke at 225*F for 30-40 minutes a pound to your desired temp for slicing. About 1.5 hours a pound if you still want to pull it. Go to 165*F IT then wrap in foil with some Beef Broth and Back in until the IT hits 205*F. Either way rest 30 minutes on the counter or up to 5 hours double wrapped in foil and stuffed in a cooler with old towels or wrapped in a blanket.

    It is better to plan for the meat to be done early and rest, than have it be running late and have hungry people staring at you[​IMG]...JJ
    Last edited: Jan 7, 2012
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome FrankC85

    Glad to have you with us.  Chef Jimmy gave you a good start.  The leaner the meat the more often we bring it to lower ITs and slice it instead of trying to pull it.  Just ask if you have any questions, looking forward to your first Qview
  6. johnnie walker

    johnnie walker Smoking Fanatic

    Welcome to the site Frank.
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    This is great advice 

    As Al suggested, please stop by Roll Call so we can give you a proper welcome 
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

  9. thanks for the help and the welcome guys. appreciate it alot

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