Health & Fitness

Smoked Rump Roast Recipe

Here's a little recipe that your family will love, especially on Fourth of July: Smoked rump roast. The recipe turns out similar to a pot roast—a big cut of meat with a crispy outside and pink inside—but the smoker gives it a wonderful flavor.

I tried this out on Saturday and it was a hit at my neighborhood BBQ. Here's what you need:

1. A smoker (if you don't have a smoker, you can use soaked wood chips, wrapped in tin foil, with small holes on a gas grill set between 225 - 250 degrees)

2. A 3 to 4 pound rump roast. (I bought mine from Treuth's in Oella, they cut it to size right there)

3. A rub (I like 2 teaspoons salt, 2 teaspoons brown sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon red pepper), you can also find rub recipes online.

4. Yellow mustard

5. Hickory wood chips (soaked for at least 30 minutes)

What you do:

First you take the cut and spread the mustard over it. Not too much, we're not dressing a hamburger. Then you take your spice rub and rub it evenly over the rump roast. I suggest letting the meat then rest overnight, or for at least a few hours. This helps the rub stick when it's on the smoker.

The next move is to fire up your smoker and get it to a temperature between 225 degrees and 250 degrees (you can do this with a gas grill if you put it on real low). I use a real cheap, I believe the cheapest smoker they sell at Home Depot.

Make sure your charcoal is well lit before you put your meat on, otherwise it'll taste like charcoal. Once it's up, put the whole rump roast on and add a few handfuls of soaked hickory wood chips to the charcoal. (This creates the wonderful smoky flavor that will imbibe your meats.) You're going to want to continue to add a few handfuls every hour to keep the smoke up, unless you don't want too much smoky flavor.

I allowed my 4 pound rump roast to sit on the smoker for about four hours. But you can keep it on longer, until the roast hits an internal temperature of 130 degrees. I recommend using an internal thermometer, otherwise you're likely going to get well done or rare meat, unless you know your grill like a park ranger knows his forest.

I took mine off when the roast was at about 115 degrees, and threw it on a regular grill that was heated to about 400 - 500 degrees. This gave the roast the extra heat to get the internal temp up to 130 degrees, as well as gave the outside an extra crispy taste.

It was tasty, the inside was a nice pink color, but not too rare that anyone was afraid to eat it. I added a horseradish sauce on the side.

My neighbors enjoyed it, after about an hour the whole roast was gone.

The picture above is the finished product, but I didn't take a picture of it sliced, I was too busy eating it.


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