My father bought a rump roast and handed it to me. He said "Smoke it." I said, "Let me RUclips that" and alas I found your video being one of the better ones and enjoyed it. So, I like my meat to always be very well done but still maintain tenderness and juicyness, so I marinade everything for a minimum of 24 hours in a liquid base. I filled an entire pan in soy sauce and root beer as the marinade. I've had success with root beer as a marinade in almost all my meat smoking endeavors, and this one turned out the best. Even at well-done, it maintained the juice and just fell apart in my mouth. I also injected it with apple juice and apple cider vinegar to help break the muscle fibers down for an even more tender experience. If you want a well-done meat that still drips and rips easy, marinade like crazy and inject with an acidic liquid such as apples or vinegars. Just be aware the full beef flavor won't be there, as you'll have a lot of other things interfering with it, so you have to make damn sure the marinade and seasoning is just perfect to blend with the meat. When I took mine out of the marinade to smoke, I covered it first in garlic powder, onion powder, and freshly ground peppercorn, then I put a very light coating of mustard on the top, not to disturb the seasoning, and then added Jack Daniel's Beef Rub. I then used a drip pan filled half with water, and half with the marinade. After 4 hours of smoking it with hickory pellets and a few very small slivers of cherry wood, I took it out and let it rest 20 minutes while the marinade and natural juice mixture continued to boil in the Weber, and then I poured it over the meat. I cut super thin slices and put it back in its cooking pan to mix with the boiled marinade/natural juices. The root beer really makes the smoky flavor just EXPLODE. It becomes very earthy and woody with root beer. The other seasonings and rubs just make for an EXCELLENT bite when you eat into it and get a piece of the outside.
Going to smoke my first rump roast today and your video was the best of the four that I watched! The other three did not mention what temperature they cooked out, what the internal was when they were done, they’re cooked time, and the weight of the rump roast. Couldn’t believe it! You did a great job my friend! Going to get my rump season now and get it on my rec teq in about four hours.
Ry, I hope RUclips lets you know who those meat heathens are who disliked your video. Clearly their taste is off. This looks amazing and so versatile, eat on it's own or make a sandwich!! I for one am impressed!
Great video ! You inspired me to do my own smoke using two rump roasts both a little over 4 lbs and filling in the extra space with 6 boneless pork chops. I injected one roast with Worcestershire sauce and used J. B. Fat Boy's Prime Angus rub. The other roast I injected with Mr. Yoshida marinade and applied homemade Jamaican Fire Spice rub. I marinated both for 24 hours then slow smoked them on my Weber Kettle, along with the chops. My smoke took five hours for the roasts due to making the chops at the same time. I used Apple wood first for the chops, then Hickory to finish smoking the roasts. I like sauce too. So I sauced the chops just before they were done, and the roasts just before they were done also. I took your advice and only cooked the roasts to a temp of 130 F. Everything turned out fantastic, and the flavors were incredible. LMAO, I out did myself, because you're video made me so damn hungry for smoked beef. The chops made great sandwiches too. Thanks Ry ! ! !
You're also right about horseradish too! It takes beef to another level. I have a great little electric slicer. It's great for shaving and thin slicing beef. I hope you get one. I'm sure you'll enjoy using it.
I found this recipe on your video site the only thing I did different was injected with beef stock and garlic my roast was about 6 pounds OMG! It is absolutely wonderful the family thinks it's the best thing I've cooked to this date thank you so much for your guidance and I look forward to having more wonderful videos thanks
Nice looking rump! Invest in a deli slicer to bring this to the next level. As you said, thin slices are key and nothing will get you there like a slicer!
I love rump roast, such great beefy flavor even if it isn't the most tender cut. You cooked yours perfectly, it looked awesome. I also like a good lean rump roast for making beef jerky. Sliced thin and cut into strips then placed in a marinade of your choice over night, makes the best jerky due to such a low fat content. I'm addicted to tamari, a lil brown sugar for balance, a lot of fresh minced garlic some onion powder and a lot of fresh cracked blk pepper. No salt needed due to the tamari sauce. At the moment I'm using an Excalibur dehydrator to dry my strips cause my grill finally gave up the ghost... on the plus side I have a brand new, still in the box, SnS kettle grill just waiting for me to put it together. I'm going to check out your jerky videos for the proper techniques to smoke jerky. I've never tried that and I can only imagine the awesome flavor dimensions some good smoke would add. Lovin' your videos and recipes. The playlist of your momma's recipes is the greatest. I watched them all and want to try them too. She cooked like we do, just simple, down home, deliciousness. God Bless her.💖
Very similar to Pitt Beef, I've been meaning to get around to doing one of these for awhile now. My plan is to take it to about 125, wrap in foil and a beach towel, let it set in a cooler for an additional couple of hours, then refrigerate it overnight after it cools in the freezer, should be easier to slice thin when it's cold. Then just heat one portion at a time in a screaming hot skillet with a little jus for steam and onto a toasted kaiser roll with horseradish and thin sliced raw onion. I know a guy who got one and am stealing his plan but never heard back on how it turned out. I usually use this cut for tenderized steaks pan fried then baked with a tomato onion gravy, with mashed potatoes it's one of my favorite meals ever.
I don't have a slicer, wish I did. Great video and results, do you think the marinating with salt helped? I'm wondering if that would help adding another day to prep to improve texture?
I think it was a fortunate accident :) Having done these before, I do think the extra time in the rub in the fridge aided a little in tenderness, and more in flavor, especially in the thin crust that developed.
There is absolutely nothing wrong with adding horseradish to that that's kind of what I do when I make a sandwich out of something like that little bit of mustard on one side of the bread and on the other a Mayo horseradish mix and chow down
Good looking rump roast Ry. It looked really juicy and tender enough for some sammies (Philly Cheese Steaks come to mind, lol). I find it funny that it only takes you 2 to 3 hours or so to smoke a 4 lb roast in the Weber Kettle. It would take me about 8+ hours to 130 internal temps but I'm at 1800 ft of elevation above sea level and things take much longer to cook and smoke here not to mention it's already snowing. Thanks for sharing and keep up the awesome vids mate. Cheers!
Awesome! Have you ever reverse seared a bottom round or rump roast after you smoke it, similar to how you would sear a tri-tip after smoking it first? I am looking at multiple bottom round roast videos and nobody is searing after the smoke. Is that due to how tough the cut of meat is compared to a tri-tip?
First timer here. If we don't have oak, would Apple or Mesquite work well? Also, with a 2lb piece, would 200 for 2.5 hrs be okay for good flavor for around 135 degrees goal? I'm going to let it sit in my rub for 24 hrs, FYI. Just subscribed! Well done video and thank you!
Nice job! I always thought these could be also cooked to close to 200 degrees for more fall apart meat. Is this not the case, or would a chuck roast be better for cooking to that high temp?
When you go super high on this you need a lot of moisture as it tends to dry out. Some people use it in pot roast for that very reason, since there's going to be a good amount of added moisture :)
Hi Ry I have a fast question it seems that everyone recommends that you bring the meat to room temperature when removing from the fridge and before grilling but I notice that you go from the fridge straight to the grill is this better than having the meat at room temperature
I've done both, but mostly go nearly straight from the fridge to the grill. I don't think it hurts either way, and the amount of time saved in the cooking process to me has seemed minimal :)
Yes. Treat them like oxtail. I'd smoke to an internal temp of about 150, and then put in a covered foil pan with some braising liquid for several hours until fork tender somewhere around 195. I'd say the pit temp should be 250ish :)
Hey Ry, why fat side down? I’ve seen others recommend smoking with the fat up so that it bastes itself as it’s cooking. I’m just wondering if you had a reason why you did fat side down. Thanks a lot! Looks delicious!
I r tried both and generally prefer fat side down because I find it keeps the bark on the meat side (upper) protected from being marred by contact with the grill. Just my preference 😊
My father bought a rump roast and handed it to me. He said "Smoke it." I said, "Let me RUclips that" and alas I found your video being one of the better ones and enjoyed it.
So, I like my meat to always be very well done but still maintain tenderness and juicyness, so I marinade everything for a minimum of 24 hours in a liquid base. I filled an entire pan in soy sauce and root beer as the marinade. I've had success with root beer as a marinade in almost all my meat smoking endeavors, and this one turned out the best. Even at well-done, it maintained the juice and just fell apart in my mouth. I also injected it with apple juice and apple cider vinegar to help break the muscle fibers down for an even more tender experience. If you want a well-done meat that still drips and rips easy, marinade like crazy and inject with an acidic liquid such as apples or vinegars. Just be aware the full beef flavor won't be there, as you'll have a lot of other things interfering with it, so you have to make damn sure the marinade and seasoning is just perfect to blend with the meat.
When I took mine out of the marinade to smoke, I covered it first in garlic powder, onion powder, and freshly ground peppercorn, then I put a very light coating of mustard on the top, not to disturb the seasoning, and then added Jack Daniel's Beef Rub. I then used a drip pan filled half with water, and half with the marinade. After 4 hours of smoking it with hickory pellets and a few very small slivers of cherry wood, I took it out and let it rest 20 minutes while the marinade and natural juice mixture continued to boil in the Weber, and then I poured it over the meat. I cut super thin slices and put it back in its cooking pan to mix with the boiled marinade/natural juices.
The root beer really makes the smoky flavor just EXPLODE. It becomes very earthy and woody with root beer. The other seasonings and rubs just make for an EXCELLENT bite when you eat into it and get a piece of the outside.
I made one about a year ago, took it out at 127 and sliced it with an electric meat slicer. The slices were paper thin and people went nuts over it!
Appreciate your discipline and methodical approach, Ry. It's really what sets your channel apart.
Going to smoke my first rump roast today and your video was the best of the four that I watched! The other three did not mention what temperature they cooked out, what the internal was when they were done, they’re cooked time, and the weight of the rump roast. Couldn’t believe it! You did a great job my friend! Going to get my rump season now and get it on my rec teq in about four hours.
Ry, I hope RUclips lets you know who those meat heathens are who disliked your video. Clearly their taste is off. This looks amazing and so versatile, eat on it's own or make a sandwich!! I for one am impressed!
Had some sandwiches from it tonight. So good :)
Great video ! You inspired me to do my own smoke using two rump roasts both a little over 4 lbs and filling in the extra space with 6 boneless pork chops. I injected one roast with Worcestershire sauce and used J. B. Fat Boy's Prime Angus rub. The other roast I injected with Mr. Yoshida marinade and applied homemade Jamaican Fire Spice rub. I marinated both for 24 hours then slow smoked them on my Weber Kettle, along with the chops. My smoke took five hours for the roasts due to making the chops at the same time. I used Apple wood first for the chops, then Hickory to finish smoking the roasts. I like sauce too. So I sauced the chops just before they were done, and the roasts just before they were done also. I took your advice and only cooked the roasts to a temp of 130 F. Everything turned out fantastic, and the flavors were incredible. LMAO, I out did myself, because you're video made me so damn hungry for smoked beef. The chops made great sandwiches too. Thanks Ry ! ! !
That's fantastic. Every time I think of rump roast cooked perfectly, I want to get an electric slicer to get those really thin roast beef slices :)
You're also right about horseradish too! It takes beef to another level. I have a great little electric slicer. It's great for shaving and thin slicing beef. I hope you get one. I'm sure you'll enjoy using it.
I wish more people would eat it that rare, I have no problem with it being that rare, but my family will balk. MORE MEAT FOR ME!
I found this recipe on your video site the only thing I did different was injected with beef stock and garlic my roast was about 6 pounds OMG! It is absolutely wonderful the family thinks it's the best thing I've cooked to this date thank you so much for your guidance and I look forward to having more wonderful videos thanks
Beautifully cooked that was
Nice looking rump! Invest in a deli slicer to bring this to the next level. As you said, thin slices are key and nothing will get you there like a slicer!
I love rump roast, such great beefy flavor even if it isn't the most tender cut. You cooked yours perfectly, it looked awesome.
I also like a good lean rump roast for making beef jerky. Sliced thin and cut into strips then placed in a marinade of your choice over night, makes the best jerky due to such a low fat content.
I'm addicted to tamari, a lil brown sugar for balance, a lot of fresh minced garlic some onion powder and a lot of fresh cracked blk pepper. No salt needed due to the tamari sauce. At the moment I'm using an Excalibur dehydrator to dry my strips cause my grill finally gave up the ghost... on the plus side I have a brand new, still in the box, SnS kettle grill just waiting for me to put it together. I'm going to check out your jerky videos for the proper techniques to smoke jerky. I've never tried that and I can only imagine the awesome flavor dimensions some good smoke would add.
Lovin' your videos and recipes. The playlist of your momma's recipes is the greatest. I watched them all and want to try them too. She cooked like we do, just simple, down home, deliciousness. God Bless her.💖
Looks good RY - your a confident bbq'er! Now to just convince the kids that rare/medium rare beef is fine to eat 😁
That looks excellent! I need to try this on the kettle with some horseradish sauce!
I am definitely a sauce guy! Nice cook Ry!
Thanks!
I haven't done a rump roast in easily 10 years. Nice cook
Yeah it's not a cut that just wants to jump off the shelf and into the shopping cart :)
Did this last night for new years, sliced it up put on table and it was gone quick. So tender and juicy.
35 MPH wind is just another day in Nebraska!
Agree, horseradish and beef… or hot mustard, yum!
I've never smoked a rump roast but best believe I will be very soon. I still need to get me a Tri Tip lol. Awesome vid. Thank you.
I’m trying to work my way through every part of the cow :)
Very similar to Pitt Beef, I've been meaning to get around to doing one of these for awhile now.
My plan is to take it to about 125, wrap in foil and a beach towel, let it set in a cooler for an additional couple of hours, then refrigerate it overnight after it cools in the freezer, should be easier to slice thin when it's cold. Then just heat one portion at a time in a screaming hot skillet with a little jus for steam and onto a toasted kaiser roll with horseradish and thin sliced raw onion.
I know a guy who got one and am stealing his plan but never heard back on how it turned out.
I usually use this cut for tenderized steaks pan fried then baked with a tomato onion gravy, with mashed potatoes it's one of my favorite meals ever.
Yeah this would slice much easier when chilled down. We did some like that the next day for sandwiches. Was delicious :)
I don't have a slicer, wish I did.
Great video and results, do you think the marinating with salt helped? I'm wondering if that would help adding another day to prep to improve texture?
I think it was a fortunate accident :) Having done these before, I do think the extra time in the rub in the fridge aided a little in tenderness, and more in flavor, especially in the thin crust that developed.
Keep up the good work, I really enjoy your videos.
What a thing of beauty. Looks so good. Cheers Ry!
Thanks!
Ry that looks fantastic...
Thank you, Ray!
Yes horse-radish makes it better. YOU ARE THE MAN!
Thanks for sharing. We made French Dip Sandwiches. So Yummy. I love the flavor of the Post Oak.
Thanks for the Post Oak!
There is absolutely nothing wrong with adding horseradish to that that's kind of what I do when I make a sandwich out of something like that little bit of mustard on one side of the bread and on the other a Mayo horseradish mix and chow down
That looks awesome ... I think its time to try a rump roast!.
Right on!
Great recipe as usual Ry looks delicious. From Trinidad.
Thank you!
You Said Rump.... Rump and Chuck roast are great for low and slow and sous vide!
Yep, they love the low and slow :)
@CookingWithRy Mr. Pearson, can you please make a BBQ Movie? That would be great. Lol
Good looking rump roast Ry. It looked really juicy and tender enough for some sammies (Philly Cheese Steaks come to mind, lol). I find it funny that it only takes you 2 to 3 hours or so to smoke a 4 lb roast in the Weber Kettle. It would take me about 8+ hours to 130 internal temps but I'm at 1800 ft of elevation above sea level and things take much longer to cook and smoke here not to mention it's already snowing. Thanks for sharing and keep up the awesome vids mate. Cheers!
Yeah that elevation can really play with your times :)
Dang you are always making great looking food brotha! NICE work as usual
Thanks! It turned out really nice. Always a risk with a big hunk of tough beef :)
Very nice bro. Perfectly cooked on the inside. Would be great with some au jus, French dip sandwiches. 😁 Love them!
Yeah we saved all the juice we could for some sandwiches :)
Ry - that is amazing. It came our so nice.
I need to do this soon.
You definitely should. I'd also love to see you do more on your Santa Maria Grill setup :)
Awesome! Have you ever reverse seared a bottom round or rump roast after you smoke it, similar to how you would sear a tri-tip after smoking it first? I am looking at multiple bottom round roast videos and nobody is searing after the smoke. Is that due to how tough the cut of meat is compared to a tri-tip?
I don't think there'd be anything wrong with searing after smoking to give it a little direct color. Might be a nice bit of additional flavor :)
First timer here. If we don't have oak, would Apple or Mesquite work well? Also, with a 2lb piece, would 200 for 2.5 hrs be okay for good flavor for around 135 degrees goal? I'm going to let it sit in my rub for 24 hrs, FYI. Just subscribed! Well done video and thank you!
Sounds good. I’d go with the Apple with a LITTLE mesquite 😊
Rump Roast!!! Can't find that cut in a US diagram of a cow as the US & UK are named differently to eachother
Great cook as always Ry. Really Like
Thank you :)
Looking mighty tasty 👍
Hey Ry, do you think it would be a bit too much to use a garlic (or other seasoning) infused EVOO as an injection into the rump roast to add flavor?
I don't see how it would hurt as long as you don't overpower the beef flavor.
Great video, as always.
Also I really enjoyed your bacon/onion/corn side dish. Would love to see more sidedish ideas.
I've got more coming :)
Did you put the cold meat on the grill or did you bring it to somehwat room temperature beforehand?
I usually just put it on the grill cold.
I always overcook a rump roast in the oven. This looks workable for me and looks delicious! Is Ry slicing this roast in his living room?
😜🤔
Shhhhh :)
@@CookingWithRy 👍
@@CookingWithRy Hi Ry, do you have a rub for a Spatchcock smoked chicken? 😜👍
Hey mate. Would you cook the same for a sirloin roast?
Yes, very similar. Just pick your desired level of doneness.
Nice job! I always thought these could be also cooked to close to 200 degrees for more fall apart meat. Is this not the case, or would a chuck roast be better for cooking to that high temp?
When you go super high on this you need a lot of moisture as it tends to dry out. Some people use it in pot roast for that very reason, since there's going to be a good amount of added moisture :)
What’s a good internal temperature for a pikes peak roast
Oh wow! That looks amazing Ry!!!! So nice meeting you on James Live Stream ! All buttons are pressed and the bell turned on! THUMB'S UP 👍🔔
Thanks so much! James is a cool guy :)
Hi Ry I have a fast question it seems that everyone recommends that you bring the meat to room temperature when removing from the fridge and before grilling but I notice that you go from the fridge straight to the grill is this better than having the meat at room temperature
I've done both, but mostly go nearly straight from the fridge to the grill. I don't think it hurts either way, and the amount of time saved in the cooking process to me has seemed minimal :)
Outstanding! 🤤
Ever make horseradish MAYO?? I'M a huge fan and it goes great on beef sandwiches.
Hi, @Cooking With Ry, have you ever smoked beef shank? How do you suggest the temp and time, thank you.
Yes. Treat them like oxtail. I'd smoke to an internal temp of about 150, and then put in a covered foil pan with some braising liquid for several hours until fork tender somewhere around 195. I'd say the pit temp should be 250ish :)
That looks good you da man. Have you done a small whole chicken? I haven't seen a video from you on it yet unless I missed it.
Whole chickens I usually either do halved or on the rotisserie. Here's a playlist with all my chicken and turkey videos: bit.ly/2NUerCO :)
@@CookingWithRy Thanks Ry gonna check them out
Hey Ry, why fat side down? I’ve seen others recommend smoking with the fat up so that it bastes itself as it’s cooking. I’m just wondering if you had a reason why you did fat side down. Thanks a lot! Looks delicious!
I r tried both and generally prefer fat side down because I find it keeps the bark on the meat side (upper) protected from being marred by contact with the grill. Just my preference 😊
Wasabi is also nice on beef for the same reason, a little bit of bite and it really brings out the beefy flavor.
You've got that right :)
Do you ever use mesquite for you’re beef?
Rarely. I like the flavor of it, but the rest of my family isn't really into it. Sometimes I'll mix it with some hickory and not tell them :)
Why do you not sear the meat towards the end of cook like you did on the tri tip?
You can. I just choose not to for this cut :)
@@CookingWithRy cooking it tonight in Melbourne Australia. Thank you for the video, Ry. Love your work.
why didn't you use your slow and sear?
Just a choice. The amount of charcoal needed to maintain 220-225 was just perfect for a single briquette basket.
I'm impressed
So i am going to subscribe
Hi Ry....new here from James....awesome roast.....
Thank you so much!
Nice "hunk of meat"...good job!
It definitely was a hunk :)
Thanks our Progress society at Kurrimine Beach QLD wants me to do a 8-9 kg rump roast to go with the spit pig..
Buy a slicer!!!
No room!!!
Yummy nomnom😉👍💚done sub friend.
Thanks!