Smoked Beef Rump Roast

Smoked Beef Rump Roast

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When people think of smoked beef, their minds generally go right to brisket. For the adventurous, however, rump roasts are an affordable option to make smoked beef. Rump roasts are very lean, so in this recipe, we put the roast in a pan with beef broth to help keep the roast from drying out. We recommend you keep an eye on cook time and temperature to make sure the meat…

When people think of smoked beef, their minds generally go right to brisket. For the adventurous, however, rump roasts are an affordable option to make smoked beef. Rump roasts are very lean, so in this recipe, we put the roast in a pan with beef broth to help keep the roast from drying out. We recommend you keep an eye on cook time and temperature to make sure the meat doesn’t go past 140° on the smoker. Once smoked, the lean meat of a rump roast is great sliced thin for sandwiches!! Thanks to the Beef Council for the picture and let us know what your tips are for smoking beef!

Ingredients

Prep Time

15 min

Total Time

3.5 hrs

Yield

Makes 8 servings
  • 3 lbs Leahy's Angus Beef Rump Roast
  • 2 cups Beef Broth
  • Yellow Mustard
  • LGCM Texas Rump Rub ( or other paprika based BBQ spice rub)

Directions

  • 1

    Rub the roast on all sides with mustard and then season liberally with the Texas Rump Rub. Pour the broth into a roasting pan and place the roast in the pan, fat side up.

  • 2

    Heat your smoker to 225°F and use a heavy smoking wood like mesquite to produce smoke. Place the uncovered pan with the roast in it on the smoker, and cook for about 3 hours until the roast reaches 135°F for medium-rare doneness. If desired, you can add chopped vegetables like potatoes, celery, carrots and onions to the pan for smoked veggies too!

  • 3

    Once the meat reaches 135° remove from the smoker, and cover the roast with aluminum foil. Let rest for 10 minutes and then slice into thin slices for serving. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Stout

Stout

There are plenty of styles of stouts, but these beers are all made to be rich, dark and full of flavor.


Pairs great with:

  • Rich stews and aged cheeses

Zinfandel

Zinfandel

Originally from Croatia, Zinfandel is now best known as a California grape. It's full bodied, high alcohol and packed with big fruit flavors.


Top Regions:

  • California
  • Southern Italy

Pairs great with:

  • The big flavors of Zinfandel are awesome with smoked ribs slathered in BBQ sauce!
 

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