The rump roast is kind of a hidden gem: located just below the ball tip, this is a tender cut of beef with great flavor. Almost as tender as beef tenderloin, as long as you don’t overcook it. Here’s how to smoke it on the grill.
Servings 4
Instructions
- Rinse the steak with cold water, and pat it dry with a paper towel. Apply the salt on all sides and let it rest for at least two hours, preferably overnight, in the fridge.
- Now covert it with an even layer of black pepper.
- Fire up your grill and prepare it for indirect heat, have it running at 120-130° C / 250-265° F. Once the grill comes up to temp, add a few wood chunks for smoke flavor. I use oak wood or cherry wood. Place the meat on the indirect side and close the lid.
- When the inner temperature reaches 45° C / 113° F it is time to take it off the grill. Remove the lid and open all vents to stoke the fire, we want it to get real hot.
- Place the steak on the grate when the fire is burning hot. Give it a good sear for a few minutes until it's nicely charred. You want the inner temperature to reach 54-56° C / 129-133° F. Let it rest for a 10 minutes, then it's ready to serve.
