smoked rump roast

This Smoked Rump Roast is classic Sunday roast with a smoky twist. It&#039;s infused with garlic cloves and seasoned with my amazing Beef Seasoning, making it a roast that is just as good for a weekend dinner as it is for a holiday feast.

Garlic Studded Smoked Rump Roast

beef rump roast

garlic

Tablespoon Signature Beef Seasoning

Preheat the smoker.

Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hard wood. I recommend oak and cherry woods for this recipe.

Season the roast.

Season the roast. Cut 12 slits into the surface of your roast and insert a half clove of garlic into each. Liberally season the exterior of your roast with the Beef Seasoning or equal parts salt and pepper.

Smoke the rump roast.

Smoke the rump roast. Place the roast on your smoker and close the lid. Smoke for approximately 2 hours, or until the internal temperature of the roast reaches 110 degrees F (if you want to finish with a medium rare roast). If your roast is larger or smaller, just plan on this step taking around 30 minutes per pound.

Sear the beef rump roast.

Sear the beef rump roast. Remove the roast from the smoker, cover with foil, and increase the heat on the grill to 500 degrees F. If you don&#039;t have a smoker that can change temperature quickly, you can preheat an oven or another grill to 500 degrees F. Place the roast into the hot grill (or oven) and sear for about 5 minutes on each side, approximately 20 minutes total, or until the internal temperature of the roast reaches 130 degrees F.

Rest and serve.

Rest and serve. Place the roast on a cutting board and allow to rest for 20 minutes before slicing and serving.

Tasty and tender, this Smoked Rump Roast is a delicious recipe that is casual enough for cookouts and gourmet enough for dinner parties!

Smoked Rump Roast

rump roast

beef broth

pale lager beer (a pilsner works well)

brown mustard

garlic paste

horseradish

mustard

worcestershire

salt

pepper

paprika

cumin

chili powder

onion powder

Heat smoker to 225F degrees.

Pat the roast dry with a paper towel.

Combine ground mustard, garlic paste, horseradish, mustard, and worcestershire in a small bowl.

Brush evenly on the rump roast.

Combine salt, pepper, paprika, cumin, chili powder, and onion powder in a small bowl or ramekin.

Season the rump roast by dusting or rubbing over roast.

Place the roast into a large pan or casserole dish. Pour beef broth and beer around the roast into the pan.

Place into the smoker and smoke for 4 hours. The liquid will steam as it heats keeping the roast moist and tender while infusing with flavor.

Remove the roast from the smoker once the internal temperature reads 135F degrees (longer if you like it more well done). The meat will continue to rise in temperature slightly as it rests.

Remove roast from the pan and let rest for 15 minutes.

Pour the liquid into a saucepan and place over medium high heat. Heat to a boil, then remove from heat. Serve alongside the roast.

Slice thin and enjoy.

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Garlic Studded Smoked Rump Roast

Smoked Rump Roast

Top 2 smoked rump roast recipes from across the web

The most viewed smoked rump roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Studded Smoked Rump Roast

Smoked Rump Roast

The most viewed smoked rump roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine