Smoked Rump Roast on the Primo Kamado
Smoking a delicious hunk of meat doesn’t have to take all day or involve ingredients you’ve never heard of. This smoked rump roast recipe is as quick as it is simple, with only a few household ingredients making an appearance. Onions, garlic, and herbs add complex layers of flavor to this dish, which can feed a small crowd in a hurry.
|SERVES 6-8 People||PREP 30 min||COOK 1.5-2 hrs||READY IN 2-2.5 hrs|
- 1 beef rump roast (around 3 pounds)
- 4 tbsp olive oil
- 3 sprigs rosemary (chopped)
- 3 sprigs oregano (chopped)
- 1 whole sprig of rosemary and oregano each (reserve for garnish)
- Wood chunks or chips of your favorite smoking wood
- For Dry Rub:
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 1 tsp cayenne
- 1 tsp crushed red pepper flakes
- For Roasting Pan:
- 32 oz beef broth
- 1 head of garlic (peeled into cloves)
- 2 sliced red onions
- 2 sliced yellow onions
- For Basting:
- 2 sprigs rosemary and 2 sprigs oregano (tied together with twine to form a basting brush)
- 2 tbsp olive oil
- 2 tbsp melted butter
- Remaining dry rub mixture (to taste)
- Mix together ingredients for dry rub in a bowl, then set aside.
- Mix freshly chopped rosemary and oregano with 4 tbsp of olive oil.
- Using a sharp knife, score the fat-cap side of the rump roast.
- Coat all sides of the roast in the mixture of oil and fresh herbs.
- Apply dry rub to all sides of the roast, massaging well so it binds with the meat.
- Place sliced onion, garlic cloves, and beef broth in a roasting pan.
- Place a roasting rack on the roasting pan so the roast sits above the broth mixture, fat cap up. Allow the roast to sit out and come to room temp before smoking.
- Ignite a chimney starter filled halfway with coals.
- Place a base layer of unlit coals in your kamado, about up to the level of the air holes in the fire box.
- Pour lit coals on top of the unlit coals, then add wood chunks or chips in a few different spots so the smoke stays consistent throughout the cook. Hickory, oak, or pecan works well with beef.
- Place a heat deflector or an indirect heat rack in your kamado before returning the grill grates to their proper place.
- Close the lid and preheat to 250 degrees Fahrenheit. If you’re using a Primo Kamado, set the bottom vent to about the width of your pointer finger and close the top daisy wheel while leaving the air holes open. Adjust as needed to achieve desired temperature.
- Once preheated, place the pan with your roast on the grill. Before shutting the grill lid, stick an internal temperature probe into the roast so you can monitor its progress as it smokes.
- An hour into the smoke, baste the roast with the seasoned olive oil and butter mixture. We encourage basting with sprigs of fresh herbs bundled together, but a basting brush will do just fine. Close the lid and allow the roast to continue smoking.
- Keep an eye on your internal temperature. For a medium-rare cook, you can remove the roast when it’s around 127 degrees because the temperature will continue rising a few degrees while it rests. For a 3-pound roast, expect this to take about 1 hour and 45 minutes.
- Remove your roast from the grill, tent it with foil, and allow it to rest for at least 10 minutes before slicing.
- Slice the roast into thin strips. Cut across the grain of the meat for tender results.
- Plate the roast with onions and garlic from the roasting pan, then spoon pan drippings over your sliced beef.
- Garnish with freshly chopped rosemary, and enjoy!
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