Rump Roast Recipe

🔥 Smoked Beef Rump Roast on the Pellet Grill

Ingredients

  • 3–4 lb beef rump roast

  • 2 Tbsp olive oil (or melted butter)

  • 1 Tbsp kosher salt

  • 1 Tbsp coarse black pepper

  • 1 Tbsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked paprika (optional, for extra depth)

  • 1 tsp dried rosemary or thyme

Instructions

  1. Prep the Roast

    • Take roast out of fridge 1–2 hours before cooking.

    • Pat dry, rub with olive oil.

  2. Season

    • Mix salt, pepper, and spices. Rub generously all over the roast.

  3. Pellet Grill Setup

    • Preheat grill to 225°F.

    • Use oak, hickory, or pecan pellets for a beefy smoke flavor.

  4. Smoke the Roast

    • Place roast directly on grill grates, fat side up.

    • Smoke until internal temp hits about 120°F (roughly 2–3 hrs, depending on size).

  5. Reverse Sear

    • Raise grill temp to 450–500°F.

    • Sear roast 10–15 minutes, until internal temp reaches:

      • 130°F (medium-rare)

      • 135–140°F (medium)

    • Tip: This cut is lean — aim for medium-rare to medium for best tenderness.

  6. Rest & Slice

    • Tent with foil and rest 20 minutes.

    • Slice very thin, against the grain for maximum tenderness.

🌟 Pro Tips

  • A probe thermometer is essential — lean cuts can dry out quickly if overcooked.

  • Serve with a drizzle of au jus (beef broth + pan drippings + splash of red wine).

  • Leftovers make amazing roast beef sandwiches or French dips.