Smoked Rump Roast
Smoked rump roast slices up perfectly juicy and tender, plus this lean beef roast can be smoked in under two hours!
- 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.
The seasonings should stick to the rump roast perfectly fine, however, you can smear the roast with mustard to provide a sticky surface for seasonings to stick to.
IF YOU LIKED THIS RECIPE be sure to give my Smoked Meatloaf a try too!
Calories: 190kcal | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 308mg | Potassium: 464mg | Calcium: 26mg | Iron: 2.8mg