I've got a 3 1/2 lb rump roast I'd like to cook up this weekend. I have a Genesis gas and a WSM. Someone almost has me talked into a rotisserie for my Genesis, so I was leaning toward marinating it in something, (motor oil, unicorn tears, chemical waste) and trying out my as-yet-unpurchased rotisserie.
However....feel free to persuade me to do something else.
TwoWheeler, I'm not Positive but I think you can find better choices in Marinades? You might want to start in the AR Recpie Section! You might also want to take a Gander at ABC.Com, Adrenaline BBQ Site, they have a good Recipie Selection for Beef Roasts! I know I would start With a Dry Brine of Kosher Salt for 24-36 Hrs. Then the Rub of your choice!
Eat Well and Prosper! From Fargo ND, Dan
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
If you google "rump roast on weber rotisserie" you'll get a bunch of hits ... some of which look pretty good. It seems like rump is treated much like chuck (plenty of info on chuckies here).
It's a hunk of beef that ain't brisket. Dry brine then rub with what pleases you (Old Bay and black pepper is a good start). Throw it in the smoker at 250 give or take until it reaches 130. Enjoy.
Chuck, rump, etc., cook fantastic on a rotisserie. The rotisserie I have would need to be modified to fit my Akorn, and being kind of busy currently, I don't use it. Even without the rotisserie, chuck and rump roast cook so well on the grill.
I do them 2 different ways:
Low and slow and long, like a brisket or
Not so low and cook to temperature(130ish).
Either way, as boftx said above: "It's a hunk of beef that ain't brisket." He's right.
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