How to Smoke a Beef Rump Roast – Step-by-Step Guide

Smoking a beef rump roast may sound intimidating, but it’s actually quite easy and results in incredibly flavorful, tender meat. The rump roast comes from the back end of the cow, so it gets great flavor from the smoky cooking process. Follow this simple step-by-step guide to learn how to smoke a beef rump roast to perfection.

Ingredients

• 3-4 lb beef rump roast
• 2-3 tablespoons beef rub or seasoning
• 1⁄2 cup beef broth or beer (optional)
• 3-6 garlic cloves, minced
• Wood chips, chunks or pellets for smoking (hickory, oak, etc.)

Equipment

• Smoker
• Meat thermometer
• Disposable foil pan or roasting pan

Step 1: Prepare the Roast

• Take the roast out of the packaging and pat it completely dry with paper towels. Getting it as dry as possible will help the seasoning stick.

• Generously season all sides of the roast with the beef rub. Make sure to get an even coating.

• If desired, stud the roast by making small slits all over and inserting slivers of garlic into the slits. This will add nice flavor.

• Place the roast in a foil pan and add beef broth or beer if using. This will help keep the meat moist.

Step 2: Preheat Smoker

• Prepare your smoker with wood chips, chunks or pellets. Good wood flavors for beef include hickory, oak, pecan, cherry, etc.

• Preheat to 225-250°F. Maintaining a low temperature is key for a moist, tender roast.

• Allow 20-30 minutes for the smoker to fully preheat before adding the roast.

Step 3: Smoke the Roast

• Place the seasoned roast directly on the smoker grates or in the foil pan.

• Insert a meat thermometer into the thickest part of the roast, making sure the probe doesn’t touch bone.

• Smoke with the lid closed for 2-3 hours. Check periodically and add more wood as needed to maintain smoke.

• The roast is done when it reaches an internal temperature of 125°F for rare, 135°F for medium rare, or 145°F for medium.

Step 4: Rest and Serve

• Remove roast when done and loosely tent with foil. Let rest 15-20 minutes.

• The temperature will rise 5-10°F as it rests. Don’t rely on time alone; use a thermometer.

• Slice the roast across the grain into 1⁄4 to 1⁄2 inch thick pieces.

• Serve while still warm, drizzling with pan juices if desired. Enjoy!

Tips for the Best Smoked Rump Roast

Follow these helpful tips for getting the most flavor and tenderness out of your smoked rump roast:

• Choose a size – Ideal size is 3-4 pounds. Larger roasts may need extra time.

• Use indirect heat – Maintain an offset firebox or heat only on one side.

• Keep temperature steady – Don’t let it spike or fluctuate more than 25°F.

• Maintain smoke – Continuously add more wood chips or chunks for flavor.

• Use a thermometer – This is the only way to accurately test doneness.

• Let it rest – Never slice into the roast right off the grill.

With minimal hands-on time, your smoker does most of the work infusing the beef rump roast with delicious smoky flavor. Low and slow smoking helps break down tough connective tissue for fork-tender meat.

The rump roast pairs amazingly well with these flavorful sides:

• Smoked baked potatoes
• Grilled corn on the cob
• Roasted vegetables
• Hearty baked beans
• Creamy coleslaw

Serve carved slices of your tender smoked rump roast on sandwiches or diced in salads the next day too. The leftovers make amazing barbecue beef sandwiches piled high on buns or rolls.

Once you master the simple process of smoking a rump roast, you can apply the same method to other beef cuts like brisket, chuck roast and short ribs. Smoking brings out the best in tougher, collagen-rich cuts.

So next time you’re looking for a satisfying entree that feels special, give smoking a beef rump roast a try. In just a few easy hours, you’ll have incredibly moist, smokey beef that tastes like it came from a gourmet barbecue joint.