Smoked Beef Rump Roast

This recipe for smoked beef rump roast will delight your palate with its flavorful spice rub and slow smoking, which produces a juicy and tender result.

Ingredients:

• 1 beef rump roast 3-4 lbs
• 2 tablespoons olive oil
• 2 tablespoons coarse salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• Wood chips for smoking hickory or oak recommended

Instructions:

Set the temperature of your smoker to 225F 107C

Make sure the beef rump roast is evenly coated with olive oil by rubbing it on

To make a spice rub, combine the salt, black pepper, onion, garlic, smoked paprika, and cayenne pepper in a small bowl

Spread the spice rub evenly over the roast, pressing it into the meat to adhere

The seasoned beef rump roast should be placed on the smoker rack

For a tasty smoke, add wood chips to the smoker box

Shut the cover

For medium-rare or desired doneness, smoke the roast at 225F 107C for about 45 hours, or until the internal temperature reaches 135F 57C

When the smokey beef rump roast is finished, take it out of the smoker and allow it to rest for 15 to 20 minutes before slicing

After cutting the roast against its grain, serve it

Savor the flavor of your expertly smoked beef rump roast with a hint of smoke!