Smoked Beef Rump Roast

This is a low and slow smoked beef rump roast process, using a homemade, inexpensive, efficient smoker. In its basic form, the only ingredients required are beef and salt. This one has the following ingredients:
Beef Rump- 5kg (11Lbs)
Binder- olive oil and fresh rosemary.
Rub- Salt, peppercorn (black/white), mustard seed, cumin, garlic&onion powders, cayenne, paprika, sichuan pepper.
Wood- damp Hickory chips over coals.
Baste- apple vinegar, butter, garlic.
Process- 4-5 hours of smoke between 220F (105C) and 250F (120C), indirect heat, basting every hour.
*Paleo diet, paleo recipe, paleo recipes.
*Keto diet, ketogenic diet recipe.

@CuisineQuest

[USA__]

I smoked a rump roast the other day and was persuaded to do it like a brisket, low and slow. So 3 or 4 hours of smoke and then into a tightly sealed dutch oven with 2 cups of water. The roast was on a trivet so that it didn't sit in the water. Continued to cook at 260 deg until probe tender which came out to 210 to 212 deg depending on where you probed. I let it rest for almost 2 hours and was shocked at how much it resembled a smoked brisket flat.

[davidsommerfeld]

Handy man makes his own smoker, I like that, improvise and adapt. I’d probably up the hydration choice to the Laphroaig at the end of the video. One of my favorite single malts.

[ouou-dbpw]

I subscribed and gave thumbs up you got yourself a smoker that was pretty good got to give you compliments