Not exactly BBQ but...

Y

ymmiT

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I grilled it indirect on the Weber. Beef rump roast, 2 1/2 lbs.
9y6y3a6a.jpg


Seasoned with salt, pepper, garlic and onion powder.
ava8u9u9.jpg


Off the grill after just over an hour at 135*
gany8yge.jpg


Sliced and ready for sammies. A little more done than I was hoping for but it's my first try at this.
y2a3y6u2.jpg


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Looks TASTEE.Were you trying for pit beef? I would pull at 115 next time.Carryover cooking will occur.If you happen to undercook it you can always dunk it in some hot Au jus to get rid of the rare for the Squeeemish.:grin:


Rule #1... You cannot uncook ANYTHING.
 
Hoss said:
Looks TASTEE.Were you trying for pit beef? I would pull at 115 next time.Carryover cooking will occur.If you happen to undercook it you can always dunk it in some hot Au jus to get rid of the rare for the Squeeemish.:grin:


Rule #1... You cannot uncook ANYTHING.
Click to expand...

Just going for deli style roast beef for sammies. This along with the Au jus and cheddar I smoked a whole back will make one hell of a lunch tomorrow.

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Thats good looking stuff! Make a great French dip I bet :)
 
Hoss said:
Looks TASTEE.Were you trying for pit beef? I would pull at 115 next time.Carryover cooking will occur.If you happen to undercook it you can always dunk it in some hot Au jus to get rid of the rare for the Squeeemish.:grin:


Rule #1... You cannot uncook ANYTHING.
Click to expand...

My earlier view was beef must be rare - I.e. pull it at 115F. I have been convinced that one simply isn't getting the best flavours with rare beef as the appropriate and necessary caramelisation doesn't occur at 115F. So I am at the mid point of what you did and the alternative suggestion of 115F. So I believe you would get a better product pulling it at 125F.
John
 
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