The Texas BBQ Forum

I was planning on picking up a Chuck Roast but the ones they had were pretty thin cut and not very pretty so on impulse I grabbed this Rump Roast instead. I might have made a mistake because I'm wanting to BBQ it.

Now I need some suggestions or recipes from Y'all on how to cook this 5 pound 2 inch thick chunk of Bovine. I can do it on the ECB or Pelletizer, it doesn't matter to me so "fire away" Y'all.

http://howtobbqright.com/blog/?p=2259

Feel free to sub rubs but this is a pretty good cook guide. Cook it on whichever you prefer to go slow and low.


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That cut looks rather lean so may some of the others can give some advice on keeping moisture in it?


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thanks, Sooner Man, and YES it is ultra lean with a fat cap on one side - - - I had hoped to be able to cook this and eventually "pull it" but this cut might not provide that option - - - if it ends up being unfit then I'll just thin slice and make jerky with it

Better suited for jerky with it being that lean. IMHO anyway. I'm sure you will do it proud whatever you do.

I know it ain't que but...I'd cook it like a pot roast bathed in some beef broth and red wine.

Bill

rump & eye get cooked to 120°~125°
1-sided indirect in an OldSmokey ~260°
then run through a slicer for sammies

thanks, Y'all, Wild Bill, I've certainly done that before in a crock pot with veggies

decisions decisions decisions oh well, it's in the freezer for now but these iddies will give me something to ponder until I defrost it later

bondobill wrote:I know it ain't que but...I'd cook it like a pot roast bathed in some beef broth and red wine.

Bill

Bingo!
In a cast iron skillet with lid on in oven

crockpot until pullable with some pickled pepperoncini!

OUP
if you think back to last year
I took a rump roast and cut it into pieces and put it indirect in the OldSmokey to get some smoke on it
then finished it in the CrockPot with a brown beer to pulled beef

My memory is adequate and Lawdy knows I should have remembered that for sure - - - thanks for the jog and you have gotten my attention for sure.

Now that is a nice bowl of vittles right there.

After all of these great suggestions, I think I've decided to put it on the ECB like I was gonna do a chuckie or tri-tip cook EXCEPT with charcoal on bottom of pit and meat at the very top. Then after I get some smoke and maybe some bark on it, I'm gonna put it in the Crock Pot with chopped own-yawns, peppers, beer, beef broth and finish it. Then I'll take it out, pull it and put it back in with some Suckle Busters Hot and Spicy Sauce for an hour or so. Never done this before so it should be a challenge fo sho. Thanks to everyone for the valued suggestions

CaptJack wrote:rump & eye get cooked to 120°~125°
1-sided indirect in an OldSmokey ~260°
then run through a slicer for sammies

That looks good !!



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