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Rump Roast

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    Rump Roast

    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.

    Here's the suspect:

    #2
    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

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      #3
      Such great posts today has put me in ditto mode...so here goes...ditto what Danjohnston949 said. And here's the link to the beef roast page.

      Comment


        #4
        Originally posted by Danjohnston949 View Post
        Guest I know I would start With a Dry Brine of Kosher Salt for 24-36 Hrs. Then the Rub of your choice!
        Followed fuzzydaddy's link to the ABC page (didn't see a lot on rump roasts here) and it sounds pretty simple.

        Too simple. I'm going to have to find a way to complicate it....😉

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        • Huskee
          Huskee commented
          Editing a comment
          We'll have to put a unicorn tears marinade on the to-do list.

        #5
        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).

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          #6
          I've done chuckies on the rotisserie. I don't recommend it unless you're dedicated to eating great food! It's addictive. Enjoy!

          Comment


            #7
            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.

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              #8
              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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