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!
- 3 lb Leahy’s Angus Beef Rump Roast
- 2 cup Beef Broth
- Yellow Mustard
- LGCM Texas Rump Rub (or other paprika based BBQ spice rub)
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.
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!
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!