Picked up a rump roast on sale last week when I was getting the turkey. A little Uncle Chris's Steak Seasoning & some Peppered Cow. Into the FEC with some potatoes at 210 for about an hour, then ramped it up to 325 for about another hour. Pulled at 128, let rest about 10 minutes, smashed the taters and sliced it kinda thin.
Forgot how good a cheap rump roast can be. Melt in your mouth, went back for seconds.
Forgot how good a cheap rump roast can be. Melt in your mouth, went back for seconds.
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