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More Lunches Recipes You'll Love
Watch Me Make It
Pro Tip: Chilling is what gives this smoked rump roast its deli-style direction. A cold, firm roast slices more cleanly and thinly than one that is still warm, making it especially suited to sandwiches.
Because roast shape and smoker conditions can vary, rely on internal temperature rather than cook time alone.
Why This Recipe Works
The olive oil and seasoning should form a spreadable, wet-sand-like coating that clings to the roast instead of running off. This helps keep the seasoning in place during smoking.
An internal thermometer takes the guesswork out of doneness. It is more reliable than judging by time alone when roast size and smoker conditions vary.
Ingredients
- rump roast
- olive oil
- favorite barbecue seasoning
How to Make It
Preheat your smoker to 225. Trim any hard pieces of fat or anything loose off of the roast.
In a small mixing bowl, combine olive oil with your favorite barbecue seasoning. Mix the seasoning and oil until you have the consistency of wet sand.
Liberally spoon the mixture on the meat all over. Place into the preheated smoker.
Using an internal thermometer, cook until it hits about 125 degrees internal. Remove from smoker and allow to cool on the counter for one hour.
Wrap in foil or plastic wrap. Place in fridge to firm and cool for about four hours to overnight.
Remove, slice, and serve as your favorite sandwich.
Tips and Variations
Trim only hard or loose pieces of exterior fat before seasoning. Keeping the roast otherwise intact helps it hold together as it cools and slices.
Before cutting, look for the direction of the meat fibers and slice across the grain. Shorter fibers make the roast beef easier to bite through in a sandwich.
A sharp carving knife or slicer can help produce even deli-style slices, though thorough chilling makes thin hand slicing much more manageable.
Frequently Asked Questions
What temperature should I set the smoker to?
Preheat your smoker to 225 degrees.
What internal temperature should the roast beef reach?
Cook the roast until it reaches about 125 degrees internal.
How do I season the rump roast?
Mix olive oil and your favorite barbecue seasoning until it has a wet-sand consistency, then liberally spoon it over the roast.
Do I need to chill the roast before slicing?
Yes. Let it cool on the counter for one hour, wrap it in foil or plastic wrap, then refrigerate for about four hours to overnight before slicing.
What should I do with the fat before smoking?
Trim off any hard pieces of fat and anything loose from the roast before seasoning it.
Serving Ideas
Pile thin slices onto sandwiches with cheese, lettuce, tomato, onions, pickles, mustard, or horseradish. Serve the beef cold for a roast beef sandwich or warm it for a French dip-style sandwich.
For a casual spread, set out the sliced beef with bread, condiments, and crunchy vegetables so everyone can build their own sandwich.
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More Lunches Recipes You'll Love
Ingredients
- rump roast
- olive oil
- favorite barbecue seasoning
Instructions
- Preheat your smoker to 225.
- Trim any hard pieces of fat or anything loose off of the roast.
- In a small mixing bowl, combine olive oil with your favorite barbecue seasoning.
- Mix the seasoning and oil until you have the consistency of wet sand.
- Liberally spoon the mixture on the meat all over.
- Place into the preheated smoker.
- Using an internal thermometer, cook until it hits about 125 degrees internal.
- Remove from smoker and allow to cool on the counter for one hour.
- Wrap in foil or plastic wrap.
- Place in fridge to firm and cool for about four hours to overnight.
- Remove, slice, and serve as your favorite sandwich.
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