Danny Parker
TVWBB Member
Lit the WSM Friday morning about 5:30 and put the rump roast on at 6:15. Keep the Weber beteen 250-260. Rubbed the roast down with mustard and Wolfe Bold. The wife took the roast off at 2:00(internal temp of 182) and we let it sit til I got home at 6:30. I took and cubbed the the roast up put a little cracked pepper on it and added Baby Rays sauce. The roast was really tender. Had one of my riding buddies over and he ate 3 plates. If you have never tried a rump I would suggest giving it a try. By the way the wife saw there was plenty of heat left and threw on some deer sausage. Think she is trying to take over my job :lol:
The roast weighed 3.69 #'s
Used mustard and Wolfe Bold
Roast ready to come off
Roast cubbed
Ready to eat
The roast weighed 3.69 #'s
Used mustard and Wolfe Bold
Roast ready to come off
Roast cubbed
Ready to eat