Smoked Rump Roast
Tasty and tender, this Smoked Rump Roast is a delicious recipe that is casual enough for cookouts and fancy enough for dinner parties!
A SMOKED BEEF ROAST RECIPE
I have been getting a lot of use out of my smoker this year. I’ve been trying different cuts of meats in it to see how they turn out. This Smoked Rump Roast turned out amazing! I was really impressed with the flavor the smoker gives it. It slices up beautifully and is so tender! If you are a beef roast fan and want something different, then this recipe is it! Drizzle the pan drippings on the top and you have a mouthwatering meal. If you love smoking meats, then this Smoked Rump Roast recipe has to be the next one on your must-make list!
FREQUENTLY ASKED QUESTIONS:
For this recipe I use 3 pound rump roast. That is the perfect size for the ingredients and time for this recipe.
This will depend on how well done you want your roast to be. The temperatures are rare: 125F degrees, medium-rare: 130F degrees, medium: 135F degrees, medium-well: 140F degrees and well-done: 160F. I pull it off when the internal temperature reaches 135F degrees to get a medium doneness. Remember the temperature will continue to slightly rise once it is removed.
We like to use a pale ale for this recipe, you can use your favorite. We use what we have on hand. You can also use a pilsner as well. If you don’t want to use beer you can just use additional beef broth in place of it.
This will smoke for around 3-4 hours but don’t rely on the time. If it doesn’t reach a certain temperature or if you cook it too long it might not be done enough OR it may be so overdone that it is tough. Most smokers these days have a temperature probe on them. If it doesn’t have one, just get a meat thermometer to use.
I generally like to use hickory. It’s a good all-purpose flavor for lots of different types of meat but use any of your favorite. If you like a strong smokey flavor, go with mesquite. Make sure that your auger is full. Cooking low and slow will use more pellets. This allows maximum smokey flavor to be infused into the meat. Preheat with the lid closed for about 15 minutes while you prepare the roast.
This helps the seasoning paste stick to the roast and stay there. If you didn’t pat it dry, it’ll start to slide off because of the additional moisture.
This can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days. Rump roast can also be frozen. Wrap in plastic wrap and then foil and place in a freezer safe container. This will keep frozen for up to 2 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- beef rump roast
- beef broth
- pale lager beer (a pilsner works well)
- brown mustard
- garlic paste
- horseradish
- mustard
- worcestershire
- salt and pepper
- paprika
- cumin
- chili powder
- onion powder
HOW TO MAKE A SMOKED RUMP ROAST:
Heat smoker to 225F degrees. Pat the roast dry with a paper towel. Combine ground mustard, garlic paste, horseradish, mustard, and worcestershire in a small bowl.
Brush on the rump roast.
Combine salt, pepper, paprika, cumin, chili powder, and onion powder in a small bowl or ramekin.
Season the rump roast by dusting or rubbing over roast.
Place the roast into a large pan or casserole dish. Pour beef broth and beer around the roast into the pan.
Place into the smoker and smoke for 3-4 hours. The liquid will steam as it heats keeping the roast moist and tender while infusing with flavor. PLEASE NOTE: It may take longer or go quicker in your smoker so please only go by the internal temperature of the meat not by actual time (it’s just a general guideline).
Remove the roast from the smoker once the internal temperature reads about 135F degrees (for medium doneness). Remove roast from the pan and let rest for 15 minutes, the meat’s internal temperature will continue to rise as it rests.
Pour the liquid into a saucepan and place over medium high heat. Heat to a boil, then remove from heat. Serve alongside the roast.
Slice to desired thickness.
Pour some of the gravy on top and enjoy!
WANT MORE DELICIOUS RECIPES?
Smoked Rump Roast
Ingredients
- 3 pound rump roast
- 2 cups beef broth
- 1 cup pale lager beer (a pilsner works well)
- ⅓ cup brown mustard
- 1 teaspoon garlic paste
- 2 teaspoons horseradish
- 2 teaspoons yellow mustard
- 2 teaspoons worcestershire
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons onion powder
Instructions
- Heat smoker to 225F degrees.
- Pat the roast dry with a paper towel.
- Combine brown mustard, garlic paste, horseradish, yellow mustard, and worcestershire in a small bowl.
- Brush evenly on the rump roast.
- Combine salt, pepper, paprika, cumin, chili powder, and onion powder in a small bowl or ramekin.
- Season the rump roast by dusting or rubbing over roast.
- Place the roast into a large pan or casserole dish. Pour beef broth and beer around the roast into the pan.
- Place into the smoker and smoke for 3-4 hours. The liquid will steam as it heats keeping the roast moist and tender while infusing with flavor. PLEASE NOTE: It may take longer or go quicker in your smoker so please only go by the internal temperature of the meat not by actual time (it's just a general guideline).
- Remove the roast from the smoker once the internal temperature reads about 135F degrees (for medium doneness). Remove roast from the pan and let rest for 15 minutes, the meat's internal temperature will continue to rise a little bit as it rests.
- Remove roast from the pan and let rest for 15 minutes.
- Pour the liquid into a saucepan and place over medium high heat. Heat to a boil, then remove from heat. Serve alongside the roast.
- Slice and enjoy.
Notes
- I used a 3 pound roast.
- Make sure not to forget to pat your roast dry.
- Use your judgement on the mustard. You’ll need enough to cover the roast. If you don’t like brown mustard, just use all yellow mustard and use as much or as little as you prefer.
- It’s very important to let your roast rest after smoking. You don’t want all the juices pouring out from cutting into it too soon. Letting it rests allows those juices to really reabsorb back into the meat and they won’t all come using out when you cut into it.
- You can use a pale ale or a pilsner beer for this. If you don’t want to use beer, you could use additional beef broth.
- When smoking meats you MUST use a meat probe (or meat thermometer). It is the only way to tell when the meat is at your desired doneness and not overcooked or undercooked. I cannot stress this enough!
TEMPERATURES FOR MEAT:
Rare: 125F degrees, medium-rare: 130F degrees, medium: 135F degrees, medium-well: 140F degrees and well-done: 160F. I pull it off when the internal temperature reaches 135F degrees to get a medium doneness. Remember the temperature will continue to slightly rise once it is removed.Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this exactly as the recipe states and it turned out awful the cartilage didn’t break down at 135f o would recommend going for a way hotter international temp. the skin and flavor of the dipping sauce was the best part.
This was amazing!
Hi, I just prepared my roast for the smoker and it seems that 2/3 cup of mustard was waaaay too much. Was that a typo? I think 2 tablespoons would be plenty.
Absolutely fantastic! Smoked perfectly and the seasoning and flavor was loved by all – thank you for the recipe. Will definitely make again!
This recipe is amazingly delicious!! I don’t usually love roasts because I have always just made them in the crock pot! Decided to try it on the smoker with this recipe and oh my goodness it is heavenly! The only thing I did different was left out the horseradish and just used minced garlic instead of the paste. It is so tender and has an amazing flavor! Thank you for a recipe that I will be using many times!
Thanks so much Raija! That really means so much and I am so happy you came back to comment. I can totally understand about the horseradish. It can be a bit too strong from some folks – a lot like wasabi. Thanks again!
flavor is outstanding! I love a smoked meat that doesn’t have sugar on it. using the temperature probe is a must. made double the amount but one roast was thicker and smaller in width and depth than the other. Thankfully i used 2 probes and was able to get the one off before it was over done. Definitely making again, thank you so much for a wonderful recipe