Pitmaster’s Smoked Rump

For this particular recipe, I highly recommend using a 3-pound rump roast. This size is perfectly suited to the ingredient proportions and the cooking times outlined, ensuring optimal flavor penetration and tender results. While larger roasts can be used, you may need to adjust seasoning quantities and significantly increase smoking time.

The internal temperature dictates the doneness of your roast. Here’s a quick guide: Rare: 125°F, Medium-Rare: 130°F, Medium: 135°F, Medium-Well: 140°F, and Well-Done: 160°F. I personally aim to pull the roast off the smoker when it reaches 135°F for a perfect medium doneness. Remember that the internal temperature will continue to rise by a few degrees (known as carryover cooking) after it’s removed from the heat, so factor that into your target temperature.

We love using a pale ale for this recipe, as its mild, malty notes complement the beef beautifully without overpowering the smoke flavor. A pilsner also works exceptionally well due to its crispness. Feel free to use your favorite pale lager or whatever you have on hand. If you prefer not to use beer, you can easily substitute it with an equal amount of additional beef broth to maintain moisture and flavor.

Smoking a 3-pound rump roast at 225°F will generally take around 3 to 4 hours. However, it is crucial to rely on the internal temperature of the meat, not solely on time. Every smoker can vary in temperature fluctuations, and cooking for too long can lead to a tough, overdone roast, while insufficient time will result in undercooked meat. Always use a reliable meat thermometer or a smoker with an integrated temperature probe to monitor the internal temperature for perfect results.

For an all-purpose, balanced smoky flavor that pairs wonderfully with beef, I generally prefer hickory pellets. If you desire a stronger, more intense smoke flavor, mesquite is an excellent choice. Feel free to experiment with your favorite wood pellets! Before you start, always ensure your smoker’s auger is full, as cooking low and slow consumes more pellets. This continuous smoke is key to infusing maximum flavor into the meat. Remember to preheat your smoker with the lid closed for about 15 minutes while you prepare the roast.

Patting the roast dry with paper towels is a critical step that ensures the seasoning paste adheres properly and forms a beautiful crust. Any excess moisture on the surface of the meat would cause the rub to slide off or prevent it from creating that desirable smoky bark, impacting both flavor and texture. A dry surface allows for better adhesion and a more intense flavor profile.

Leftover smoked rump roast can be stored in an airtight container in the refrigerator for up to 3 to 4 days, making for convenient meals throughout the week. For longer storage, rump roast freezes exceptionally well. Simply wrap individual portions tightly in plastic wrap, then an additional layer of aluminum foil, and place them in a freezer-safe container or bag. It will maintain its quality in the freezer for up to 2 months.

Step 1: Prepare Your Smoker and Roast. Begin by preheating your smoker to a consistent 225°F (107°C). While the smoker is coming up to temperature, thoroughly pat your rump roast dry with paper towels. This crucial step helps the seasonings adhere effectively.

Step 2: Create the Flavorful Paste. In a small bowl, combine the brown mustard, garlic paste, horseradish, yellow mustard, and Worcestershire sauce. Mix these ingredients well until you have a smooth, uniform paste. This mixture acts as a binder for our dry rub and adds a foundational layer of savory, tangy flavor.

Step 3: Apply the Paste and Prepare the Dry Rub. Thoroughly brush the prepared mustard and garlic paste over all surfaces of the rump roast, ensuring an even coating. Next, in a separate small bowl or ramekin, combine the salt, pepper, paprika, cumin, chili powder, and onion powder. Mix these dry spices until they are well integrated.

Step 4: Season the Roast Generously. Evenly dust or rub the mixed dry seasoning over the entire surface of the rump roast that has been coated with the paste. Press the rub gently to ensure it adheres well, creating a robust crust that will develop into a flavorful bark during smoking.

Step 5: Prepare for Smoking with Braising Liquid. Carefully place the seasoned rump roast into a large, oven-safe pan or casserole dish. Pour the beef broth and beer (or additional beef broth) around the base of the roast in the pan. This liquid will create a moist environment within the smoker, keeping the roast incredibly tender and infusing it with additional savory flavors.

Step 6: Begin the Smoking Process. Transfer the pan with the roast and liquid into your preheated smoker. Allow it to smoke for approximately 3-4 hours. During this time, the liquid in the pan will generate steam, which helps to keep the roast exceptionally moist and tender while ensuring it’s constantly bathed in delicious smoky flavor. PLEASE NOTE: Cooking times can vary significantly between smokers. Always rely on the internal temperature of the meat, not solely on the elapsed time, as a precise indicator of doneness.

Step 7: Rest the Roast for Maximum Juiciness. Once the internal temperature of the roast reaches your desired doneness (around 135°F for medium), carefully remove the pan from the smoker. Transfer the roast from the pan to a cutting board and allow it to rest undisturbed for at least 15 minutes. This resting period is critical: it allows the juices, which have been forced to the center during cooking, to redistribute throughout the meat, ensuring every slice is incredibly juicy and tender.

Step 8: Prepare the Rich Pan Gravy. While the roast is resting, pour the flavorful liquid from the smoking pan into a saucepan. Place the saucepan over medium-high heat on your stovetop and bring the liquid to a gentle boil. Once it reaches a boil, remove it from the heat. This creates a wonderfully rich gravy, perfect for spooning over your sliced roast.