Smoked Rump Roast
Delicious rump roast smoked low and slow on your backyard smoker or grill over hickory wood. Prepared in a simple dry rub seasoning, this easy BBQ recipe is the perfect choice for holiday dinners or weekend family gatherings.
Servings: 6
Ingredients
- 4 lbs rump roast
- 2 tbsp olive oil
Dry Rub
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp cumin powder
Instructions
- Preheat your smoker to 225°F (107°C)
- Remove the rump roast from the refrigerator and allow it to get to room temperature
- Combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cumin in a small bowl to make the dry rub
- Coat the rump roast with the olive oil, then sprinkle the dry rub over all sides of the meat, gently massaging the rub into the surface
- Place the rump roast in the smoker and smoke for approximately 2-3 hours, or until the internal temperature reaches 130-135°F (54 - 57℃) for medium rare or 140-145°F (60 to 63℃) for medium doneness
- Remove the rump roast from the smoker and let it rest for 10 minutes before slicing and serving