We bought a side of beef a bit back so I have lots of meat to cook and eat. I pulled out a rump roast and decided to see if I could smoke it like a prime rib. Turns out, it's really really good.
I put a garlic powder, onion powder, paprika, S&P and cayenne rub on it the day before and injected it with a merlot I had on hand.
Smoked it the next day over hickory wood, brought it up to 125'ish, let it rest covered for half hour and sliced it thin. It was really good and given the price difference between a rump roast and a prime rib, easily worth for a regular weekend meal.
My only complaint was the wine left "stains" on the inside. I'll have to figure out a substitute for the straight wine injection. The stained portions tasted just like merlot (which is fine for me but the wife/kids weren't huge fans). Thankfully there wasn't too much staining so cutting around it was easy enough.
I put a garlic powder, onion powder, paprika, S&P and cayenne rub on it the day before and injected it with a merlot I had on hand.
Smoked it the next day over hickory wood, brought it up to 125'ish, let it rest covered for half hour and sliced it thin. It was really good and given the price difference between a rump roast and a prime rib, easily worth for a regular weekend meal.
My only complaint was the wine left "stains" on the inside. I'll have to figure out a substitute for the straight wine injection. The stained portions tasted just like merlot (which is fine for me but the wife/kids weren't huge fans). Thankfully there wasn't too much staining so cutting around it was easy enough.
