Rump roasts


 
R

Ryan Butler

New member
I am doing my first smoke on my new WSM...there are two rump roasts (1 on each rack). They're about 5 pounds each.....what temperature should I have the grill at (it's been around 250 at the upper grill...btw, what is the difference between upper and lower grate?)
What internal temperature should I go for on the roast? It's cooking faster than I expected (started it 3 hours ago and it's about 150 already). I have all three bottom vents closed using the clay pot method. We don't want to eat for about 2 more hours. If it finishes too fast, should I foil, towel wrap, and stick in cooler?
Any other questions I should be asking? Thanks.
 
Rumps don't have much marbling. Most probably cook them to the 140s tops. You can go higher but I wouldn't go past 160. On the rare time I do rumps as a smoked item I go to 155-160, rest an hour, wrapped, then slice pencil thick and immediately place in beef stock in which a little butter has been melted.
 
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