Kitchen notes · a little help before you start

Smoked Rump Roast

Name: Smoked Rump Roast
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 9
Ingredients: 3 pound rump roast (Source: 3 pound rump roast); 2 cups beef broth (Source: 2 cups beef broth); 1 cup pale lager beer ((a pilsner works well)) (Source: 1 cup pale lager beer ((a pilsner works well))); 1/3 cup brown mustard (Source: 1/3 cup brown mustard); 1 teaspoon garlic paste (Source: 1 teaspoon garlic paste); 2 teaspoons horseradish (Source: 2 teaspoons horseradish); 2 teaspoons yellow mustard (Source: 2 teaspoons yellow mustard); 2 teaspoons worcestershire (Source: 2 teaspoons worcestershire); 2 teaspoons salt (Source: 2 teaspoons salt); 1 teaspoon pepper (Source: 1 teaspoon pepper); 2 teaspoons paprika (Source: 2 teaspoons paprika); 2 teaspoons cumin (Source: 2 teaspoons cumin); 2 teaspoons chili powder (Source: 2 teaspoons chili powder); 2 teaspoons onion powder (Source: 2 teaspoons onion powder)

Smoked Rump Roast is made with rump roast, beef broth, and pale lager beer.

Prep: 15 min
Cook: 240 min
Total: 255 min
Original yield: Serves 9
Ingredients: 14 listed

Make it part of your week

Estimating…

Main courseAmericanPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Allow for rising

Include the rising stage and follow the dough checks in the method.

2. Include the rest

Leave time for the resting step before continuing.

3. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

rump roast

In the method: Pat the roast dry with a paper towel.

beef broth

In the method: Pour beef broth and beer around the roast into the pan.

pale lager beer (a pilsner works well)

In the method: Pour beef broth and beer around the roast into the pan.

The last little job

Finish as directed

Slice and enjoy.

A little more help as you go

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Include the drying step

Pat the ingredient dry where the method directs.

A few questions you might have

What should I prepare first?

Set out the saucepan. Start with this step: Heat smoker to 225F degrees.

Which preparation step should I plan for?

Include the rising stage and follow the dough checks in the method.

What check should I look for as it cooks?

PLEASE NOTE: It may take longer or go quicker in your smoker so please only go by the internal temperature of the meat not by actual time (it's just a general guideline).

Is there another preparation step to plan for?

Use the chopping, slicing or cutting preparation specified.

Additional recipe notes

I used a 3 pound roast. Make sure not to forget to pat your roast dry. Use your judgement on the mustard. You’ll need enough to cover the roast. If you don’t like brown mustard, just use all yellow mustard and use as much or as little as you prefer. It’s very important to let your roast rest after smoking. You don’t want all the juices pouring out from cutting into it too soon. Letting it rests allows those juices to really reabsorb back into the meat and they won’t all come using out when you cut into it. You can use a pale ale or a pilsner beer for this. If you don’t want to use beer, you could use additional beef broth. When smoking meats you MUST use a meat probe (or meat thermometer). It is the only way to tell when the meat is at your desired doneness and not overcooked or undercooked. I cannot stress this enough! TEMPERATURES FOR MEAT: Rare: 125F degrees, medium-rare: 130F degrees, medium: 135F degrees, medium-well: 140F degrees and well-done: 160F. I pull it off when the internal temperature reaches 135F degrees to get a medium doneness. Remember the temperature will continue to slightly rise once it is removed.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thecountrycook.net. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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