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Okay, so my wife bought a rump roast but I didn't want the same old boring crockpot roast I had gotten before, so I decided I would attempt to smoke it. It was a very lean piece of meat, with little marbling, but had a 1/4" fat cap on it - so I figured I would risk it. Worst that could happen was I would take the family out to eat. I started preparation at 8am with a dry rub - recipe below. I let it sit in a ziplock in the fridge for about 6 hours. I then made the ever-so-PFF-famous bacon lattice (at least attempted to). Once my smoker hit the right temp, I tossed it on. (note: I have one of those ugly green brinkmann cylindrical charcoal smokers). I used about 2 cups of applewood throughout the process and it seemed to do the trick. I got the desired 1/4" smoke ring on the meat and it was crazy tender at medium rare and thinly sliced.
Dry rub: equal parts
Fresh cracked peppercorn
Kosher salt
Garlic powder
Onion powder
Mexican Chile powder paprika
*used a very light sprinkle of olive oil
Pre-Smoke:
Before letting it rest:
Ready to serve:
Dry rub: equal parts
Fresh cracked peppercorn
Kosher salt
Garlic powder
Onion powder
Mexican Chile powder paprika
*used a very light sprinkle of olive oil
Pre-Smoke:

Before letting it rest:

Ready to serve:
