Hey guys, welcome back.
Today we’re smoking a beef rump roast on the Kamado.
A lot of people don’t think to put this on the grill, but it comes out really nice.
Let’s check it out!
First up, cut some fresh herbs to season the roast with.
I have some Rosemary and Oregano in the garden, so I’ll use a little of both.
Parsley and Thyme would work great as well if you have some around.
We’ll chop up half, and leave the other half on the stem for basting later.
Toss the fresh herbs into some olive oil, this will make it easy to coat the roast.
Just blend that together, and set aside.
Now, I like to mix up a dry rub that has a little spicy kick.
Mix together some Kosher salt…
Black pepper… a little Cayenne Pepper…
Garlic Powder.. and some crushed red pepper flakes.
Blend that all together, and it’s time to prep the roast.
First up, I like to score the fat cap side of the rump roast.
I’ll be smoking it with this side up on the grill, so that it bastes itself during
the cook.
Just kind of work your way across the roast with some diagonal lines in a crosshatch pattern.
After that, pour on the fresh herb olive oil.
Coat all sides well, this will bind the dry rub.
Now sprinkle on that dry seasoning, and rub it in well to all sides of the roast.
Alright, so for the drip pan - you can toss in any veggies you want to serve along with
your roast - they’ll get some nice smokey flavor on them while everything cooks down.
Here I have yellow and red onion, along with some garlic cloves.
Now for the liquid, I’m going with beef broth.
This will make for some tasty drippings to spoon over the roast later.
You’ll want to use a roasting rack that lets the roast sit out of the liquid, that
way more smoke can circulate around it.
Now just let everything sit out at room temp while you get the grill ready.
Light a batch of coal in your chimney starter, and pour that over a bed of unlit coal.
For the smoking wood, I’m going with pecan- I like to spread that across various parts
of the coal bed, this will make for some consistent smoke.
Next up, you’ll want to set in your Kamado’s heat deflector.
This sits under the grids, and makes for some nice indirect heat for smoking.
Pop the grids in, and close the lid.
You’ll want to preheat your kamado to right around 250F degrees.
Vent settings about like this should get you there.
Once preheated, it’s time to get this roast on the grill.
For what it’s worth, this roasting rack just barely fit, it’s always a good idea
to test the roasting pan you are using to make sure you can still close the lid.
We’ll let this cruise for an hour before basting.
This is the perfect time to work in a few rounds of fetch.
After about an hour of smoking, the roast has some pretty color on it.
Any time you take a peek, you might as well give it a baste.
I mixed up some melted butter and olive oil with a little of the seasoning blend.
For a 3 lb. roast, you can plan on it smoking a little under two hours for medium rare.
After about an hour and fourty five minutes on the grill, the internal temp was reading
one hundred and twenty seven degrees.
You can count on the temp rising a few degrees while it rests, so this is when i’ll take
it off for medium rare.
Tent it with foil, and let it rest at least 10 minutes before slicing.
Now just make sure to glance at which way the grain of the meat is running, and make
your slices across that.
Nice!
This is the doneness I was shooting for, but feel free to let it smoke longer if you prefer,
it stays nice and juicy over that roasting pan.
And be sure to make roast beef sandwich with the leftovers!
Garnish with some fresh rosemary for a pop of color, and serve with the smoked onions
from the roasting pan.
I also like to spoon on some drippings from pan over the slices before serving.
Taste tester..
Success!
Look guys, this really doesn’t take that long to cook.
It still gets a good bit of smokiness, it’d make a great sandwich.
I’m digging in!