Neil
Quintessential Chatty Farker
- Joined
- Jun 4, 2004
- Location
- St. Joseph, MI
The rump roast experiment was a success. I inserted garlic cloves wrapped in fresh sage leaves all over the rump roast. Rubbed with olive oil salt and pepper than seared all sides over very hot coals on my Weber Performer. Transferred the roast to the top rack in the Bandera and smoked at 190*-220* for two hours. Placed in an aluminum pie pan added 1/2-3/4 cup of Chianti and covered tightly with foil returning it to the top rack for another 2 1/2 hours. When I uncovered the roast it was simmering in its juices. Placed the roast in the fridge overnight and sliced thinly. Sautee'd onions, mushrooms, and pepperoccini's. Added juices and sliced beef and simmered until meet was warm. Delicious.
I was surprised to find a 1/4" smoke ring on the meet. I figured after searing the roast I wouldn't get the ring.
I was surprised to find a 1/4" smoke ring on the meet. I figured after searing the roast I wouldn't get the ring.