I bought a 7+# rump roast for the 4th. I'm planning on turning it on my rotisserie. Using the cow crust recipe found here. Making it a paist and rubbing it on well.
low and slow at about 225° using the slow n sear and a water reservoir.
Well today is the day I cook the roast. I didn't get the info I needed so I'll try asking directly. I know you all are great and can help.
After trimming the fat cap, I think I have 6 to 6 1/2 # rump roast. If I grill it at about 225°, I need to know when I should put it on the rotisserie to plan dinner around 6pm.
Does anyone know about how long it will take? Or is 225° to low? Thank you
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
I've not done this cook, so I'll refer you to abcbarbecue's recipe for roasts using the Slow 'N Sear. Cook 225 (are you using the rotisserie just for the 225 portion?), then reverse sear (directly over the SnS). Hope this is helpful. https://abcbarbecue.com/roasts/
Last edited by fuzzydaddy; July 4, 2018, 06:43 AM.
Thank you. Depending on how it looks, I will reverse sear over SnS. But usually I don't bother. I'm not crazy about what looks like a burnt crust. I like it a little crusty but not black. Just a little scorch marks are great for me.
I'll definitely go look at ABC. Thank you
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Thank you. It's been a long time since I've had meat cooked the way I like it. The rest of the family wants there's like card board. So when the thickest end was just right, I thin a knife and cut it through the middle of the spit. I think mine off the grill and left there's on to get very be well got them.
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