Smoked Rump Roast – The Country Cook

Tasty and tender, this Smoked Rump Roast is a delicious recipe that is casual enough for cookouts and fancy enough for dinner parties!

A SMOKED BEEF ROAST RECIPE

I have been getting a lot of use out of my smoker this year. I’ve been trying different cuts of meats in it to see how they turn out. This Smoked Rump Roast turned out amazing! I was really impressed with the flavor the smoker gives it. It slices up beautifully and is so tender! If you are a beef roast fan and want something different, then this recipe is it! Drizzle the pan drippings on the top and you have a mouthwatering meal. If you love smoking meats, then this Smoked Rump Roast recipe has to be the next one on your must-make list!

FREQUENTLY ASKED QUESTIONS:

What size roast is best?

For this recipe I use 3 pound rump roast. That is the perfect size for the ingredients and time for this recipe.

What temperature do I need to smoke a roast to?

This will depend on how well done you want your roast to be. The temps are rare: 125F degrees, medium-rare: 130F degrees, medium-well: 140F degrees and well-done: 160F. I pull it off when the internal temperature reaches 135F degrees. Remember the temperature will continue to slightly rise once it is removed.

What kind of beer should I use?

We like to use a pale ale for this recipe, you can use your favorite. We use what we have on hand. You can also use a pilsner as well. If you don’t want to use beer you can just use additional beef broth in place of it.

How long does this need to smoke?

This will smoke for around 4 hours but don’t rely on the time. I suggest getting an internal thermometer to know when to take the roast off of the smoker.

What kind of pellets should I use?

I generally like to use hickory. It’s a good all-purpose flavor for lots of different types of meat but use any of your favorite. If you like a strong smokey flavor, go with mesquite. Make sure that your auger is full. Cooking low and slow will use more pellets. This allows maximum smokey flavor to be infused into the meat. Preheat with the lid closed for about 15 minutes while you prepare the roast.

Why do I need to pat my roast dry?

This helps the seasoning paste stick to the roast and stay there. If you didn’t pat it dry, it’ll start to slide off because of the additional moisture.

How do I store leftovers?

This can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days. Rump roast can also be frozen. Wrap in plastic wrap and then foil and place in a freezer safe container. This will keep frozen for up to 2 months.

Overhead Pinterest image of sliced ​​Smoked Rump Roast on board.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • beef rump roast
  • beef broth
  • pale lager beer (a pilsner works well)
  • brown mustard
  • garlic paste
  • horseradish
  • mustard
  • Worcestershire
  • salt and pepper
  • paprika
  • cumin
  • chili powder
  • onion powder
Ingredients needed: rump roast, beef broth, pale lager beer, brown mustard, garlic paste, horseradish, mustard, worchestershire, salt, pepper, paprika, cumin, chili powder and onion powder.

HOW TO MAKE A SMOKED RUMP ROAST:

Heat smoker to 225F degrees. Pat the roast dry with a paper towel. Combine ground mustard, garlic paste, horseradish, mustard, and Worcestershire in a small bowl.

Mustard paste mixed together in bowl.

Brush on the rump roast.

Roast rubbed with the mustard paste.

Combine salt, pepper, paprika, cumin, chili powder, and onion powder in a small bowl or ramekin.

Seasoning ingredients mixed together in small jar.

Season the rump roast by dusting or rubbing over roast.

Roast sprinkled with seasoning mixture.

Place the roast into a large pan or casserole dish. Pour beef broth and beer around the roast into the pan.

Broth and beer added around roast in pan.

Place into the smoker and smoke for 4 hours. The liquid will steam as it heats keeping the roast moist and tender while infusing with flavor.

Roast placed on smoker.

Remove the roast from the smoker once the internal temperature reads 135 degrees F. The meat will continue to rise in temp as it rests. Remove roast from the pan and let rest for 15 minutes, the meat’s internal temperature will continue to rise as it rests.

Finished roast on smoker.

Pour the liquid into a saucepan and place over medium high heat. Heat to a boil, then remove from heat. Serve alongside the roast.

Liquid from pan heated in saucepan.

Slice thin.

Overhead photo of sliced ​​Smoked Rump Roast.

Pour some of the gravy on top and enjoy!

Overhead photo of slices of Smoked Rump Roast on plate with sauce.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image close up of sliced ​​Smoked Rump Roast.

Smoked Rump Roast

Tasty and tender, this Smoked Rump Roast is a delicious recipe that is casual enough for cookouts and gourmet enough for dinner parties!

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Course: Main Course, Smoker

Cuisine: American

Keyword: Smoked Rump Roast, Smoked Rump Roast Recipe

Prep time: 15th minutes

Cook Time: 4 hours

Total Time: 4 hours 15th minutes

Servings: 9

Calories: 245kcal

Author: Brandie @ The Country Cook

Ingredients

  • 3 pound rump roast
  • 2 cups beef broth
  • 1 cup pale lager beer A pilsner works well
  • cup brown mustard
  • 1 test garlic paste
  • 2 tests horseradish
  • 2 tests mustard
  • 2 tests Worcestershire
  • 2 tests salt
  • 1 test pepper
  • 2 tests paprika
  • 2 tests cumin
  • 2 tests chili powder
  • 2 tests onion powder

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Instructions

  • Heat smoker to 225F degrees.

  • Pat the roast dry with a paper towel.

  • Combine ground mustard, garlic paste, horseradish, mustard, and Worcestershire in a small bowl.

  • Brush evenly on the rump roast.

  • Combine salt, pepper, paprika, cumin, chili powder, and onion powder in a small bowl or ramekin.

  • Season the rump roast by dusting or rubbing over roast.

  • Place the roast into a large pan or casserole dish. Pour beef broth and beer around the roast into the pan.

  • Place into the smoker and smoke for 4 hours. The liquid will steam as it heats keeping the roast moist and tender while infusing with flavor.

  • Remove the roast from the smoker once the internal temperature reads 135F degrees (longer if you like it more well done). The meat will continue to rise in temperature slightly as it rests.

  • Remove roast from the pan and let rest for 15 minutes.

  • Pour the liquid into a saucepan and place over medium high heat. Heat to a boil, then remove from heat. Serve alongside the roast.

  • Slice thin and enjoy.

Notes

  • I like to use a 3 pound rump roast for this, this is the perfect size for this recipe.
  • Make sure not to forget to pat your roast dry.
  • This can be frozen, see my tips above.
  • You can use a pale ale or a pilsner beer for this, any of your favorite. If you don’t want to use beer, you could use a hard cider or just add additional beef broth.
  • Highly recommended to use an internal thermometer for this recipe.

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monnounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 844mg | Potassium: 616mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg

Nutritional Disclaimer

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About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more…

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