I bought a nice cut called a ball tip, or a beef rump. I decided I wanted to make roast beef out of it.
Ingredients
1.1 kilos (2.4 lbs) ball tip/beef rump
1 tsp salt
My own beef rub
How to
Apply the salt together with a liberal amount of the beef rub all over the meat. Leave it in the fridge overnight (important, it needs time for flavor). Now fire up the grill using indirect heat, and wood chunks of choice. I used cherry for this one. I had my grill running at 140° C (280 °F). I wanted to get a good smoke flavor. The whole cook took 1.5 hours. I was aiming for an internal temp of 55° C (130° F), which is just perfect for this cut. Once it was smoked, I just let it cool off and sliced it super thin. Man, this was amazing, need to do this very soon again, highly recommended!
Here's the ball tip, with rub applied
Here's the roast on my Big Green Egg
And here's how it turned out. Great flavors! Fancy a slice?
Ingredients
1.1 kilos (2.4 lbs) ball tip/beef rump
1 tsp salt
My own beef rub
How to
Apply the salt together with a liberal amount of the beef rub all over the meat. Leave it in the fridge overnight (important, it needs time for flavor). Now fire up the grill using indirect heat, and wood chunks of choice. I used cherry for this one. I had my grill running at 140° C (280 °F). I wanted to get a good smoke flavor. The whole cook took 1.5 hours. I was aiming for an internal temp of 55° C (130° F), which is just perfect for this cut. Once it was smoked, I just let it cool off and sliced it super thin. Man, this was amazing, need to do this very soon again, highly recommended!
Here's the ball tip, with rub applied
Here's the roast on my Big Green Egg
And here's how it turned out. Great flavors! Fancy a slice?
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