I have 3.5 lb rump roast that I'd like to do on my PBC. I've looked on AR and I'm a bit confused. Some folks talk about doing a roast, like a rib roast till the internal is a perfect medium rare at 130 deg. Other folks, like Kathryn get great results doing a chuck roast with a finishing temp north of 207 deg.
I don't know roasts...pretty obvious, huh?
My question is, what is the best way to cook a rump roast on the PBC?
Rump roast doesn' have much fat and collagen (unlike a chuck roast). So you're going to want to finish to med rare. You might want to try the roast variation of reverse sear: take it to 120-125 or so at ~250-275 heat (ie at normal pbc temp), then give it a quick sear on all sides (cast iron pan is great). Others may chime in to correct me. Not sure how to estimate the time to cook - I'd guess a couple/three hours. Good luck and let us know how you do (hint: pics).
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