Smoked rump roast slices up perfectly juicy and tender, plus this lean beef roast can be smoked in under two hours!
Inexpensive, lean, and flavorful. Sounds like the perfect meal, doesn’t it? As Billy Mays would say, “But wait! There’s more!” If you act now, you can have this hot and delicious roast on the table in less than two hours! Two hours for a smoked roast? How many other smoked meats can make such a claim?
Smoked Rump Roast
Smoked rump roast is the smoky version of roast beef. It can be sliced thinly for exceptionally flavorful roast beef sandwiches, or carved slightly thicker and served like a traditional roast. I use a basic seasoning rub heavy on the black pepper, which complements the beef nicely, however, you can get creative with your favorite seasonings, or use a BBQ dry rub.
What is a Rump Roast
The rump roast is a tough, but lean, cut of beef found in the rear of the cow. This fairly inexpensive cut is commonly used to craft deli roast beef.
Another common name for the rump roast is “bottom round roast”. If you cannot find rump roast at your local grocer, look for a bottom round roast instead.
As a side note: I also tried smoking a top round roast when testing this recipe. The rump (bottom round) roast had a smoother texture that I enjoyed more, although they both sliced up very tender.
What Temperature Should Rump Roast Be Cooked to?
Because rump roast slices up perfectly tender, it does not have to be cooked low and slow like a tougher smoked chuck roast. Instead, it is cooked like a steak to your desired level of doneness. Personally, I recommend cooking a rump roast to 135 degrees. This will be medium rare, however, the temperature will still rise a few degrees as it rests.
How Long to Smoke Rump Roast
To reach an internal temperature of 135 degrees, it will take a three-pound rump roast 1 hour and 45 minutes in a smoker set at 250 degrees. Because this is a relatively short cooking time (for a smoker at least), I recommend keeping the smoker loaded with wood chips to ensure plenty of smoky flavor penetrates the meat.
How to Serve Smoked Rump Roast
If you wish to serve your rump roast like deli roast beef, there can be no substitute for a good deli slicer (affiliate link). You will never be able to hand slice meat as thinly as what a deli slicer can accomplish. The thinner the slices are, the more tender the meat will be!
Without a deli slicer, you can still carve up a roast with a sharp knife, and have a very enjoyable meal. This smoked roast can be served with BBQ sauce, and your favorite sides such as coleslaw and macaroni salad.
Smoked Rump Roast
- 3 pounds rump roast (or bottom round roast)
- 1 1/2 teaspoons coarse ground pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Hickory or Mesquite wood chips
- Preheat smoker to 250 degrees.
- Coat the rump roast with seasonings on all sides.
- Place roast into smoker and add wood chips. Add additional chips as needed throughout cooking to maintain smoke.
- Cook for 1 hour and 45 minutes, or until the internal temperature reaches 135 degrees (or your desired level of doneness)
- Remove rump roast from smoker and let rest for 10 minutes prior to slicing thin for serving.
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