This Smoked Rump Roast is classic Sunday roast with a smoky twist. It’s infused with garlic cloves and seasoned with my amazing Beef Seasoning, making it a roast that is just as good for a weekend dinner as it is for a holiday feast.
Smoked Beef Rump Roast
Beef rump roast is a large sized piece of beef cut from the hindquarters (hence the name “rump”!). This muscles does little work, making it nice and tender and extremely juicy.
Rump roast is perfect for a low and slow method of cooking. It is very lean and can dry out easily by roasting at a higher temperature for too long. It was made to be smoked! The smoky flavor plus the taste of the beef is a classic combo, so keeping the seasoning simple ensures your beef tastes amazing.
Tips for Smoking a Beef Rump Roast
Feeling like this beef rump roast needs to be on your table this weekend? Here are some tips to help you get the most out of your roast.
- Swap the meats. A lot of roasts can be awesome cooked following this method! If you can’t find a rump roast, you can use a top round roast or a sirloin tip roast.
- Smoke and Sear. You can use any type of smoker for the first slow smoke stage. Things get a little trickier when you are ready for that final sear. If you’ve got a pellet smoker, just increase the temp. If your smoker doesn’t get to 500 degrees F, you can roast in your oven or grill the roast on a charcoal or gas grill during the last step.
- Make it a meal. This roast is awesome served with Smoked Chantilly Potatoes and my Balsamic Grilled Vegetables. Smoke the potatoes alongside the roast and grill the veggies during the searing phase.
How Long to Smoke a Rump Roast
A good rule of thumb to use when smoking a rump roast is to plan for 30 minutes smoke time per pound of meat. This recipe calls for a four-pound beef rump roast, and it took me just under 2 1/2 hours (including a 20-minute sear) to fully smoke this meat.
My preferred way to enjoy beef rump roast is when it is cooked to 130 degrees F. Always, always, always cook to temperature and not to time. Make sure you have a reliable meat thermometer available, and you’re checking your meat fairly often so you don’t overcook it.
Cook your meat to the following depending on your preferred doneness. I do not recommend cooking your roast past medium. Your meat will be dry and rough. Stick with medium rare and you’re in for a tasty roast.
- Rare. 120 degrees F.
- (Recommended!) Medium Rare. 130 degrees F.
- Medium. 140 degrees F.
- Medium Well. 150 degrees F.
- Well Done. 160 degrees F.
More Beef Roast Recipes
Beef roasts are a perfect way to make a Sunday feast. They’re juicy and full of flavor. Not to mention, they’ll help fill all those tummies at your dinner table! Check out a few of our favorite beef roast recipes below:
Smoked Rump Roast Recipe
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Garlic Studded Smoked Rump Roast
- 1 4-pound beef rump roast
- 6 garlic cloves (cut in half)
- 1 Tablespoon Signature Beef Seasoning (or equal parts salt and pepper)
- Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hard wood. I recommend oak and cherry woods for this recipe.
- Season the roast. Cut 12 slits into the surface of your roast and insert a half clove of garlic into each. Liberally season the exterior of your roast with the Beef Seasoning or equal parts salt and pepper.
- Smoke the rump roast. Place the roast on your smoker and close the lid. Smoke for approximately 2 hours, or until the internal temperature of the roast reaches 110 degrees F (if you want to finish with a medium rare roast). If your roast is larger or smaller, just plan on this step taking around 30 minutes per pound.
- Sear the beef rump roast. Remove the roast from the smoker, cover with foil, and increase the heat on the grill to 500 degrees F. If you don't have a smoker that can change temperature quickly, you can preheat an oven or another grill to 500 degrees F. Place the roast into the hot grill (or oven) and sear for about 5 minutes on each side, approximately 20 minutes total, or until the internal temperature of the roast reaches 130 degrees F.
- Rest and serve. Place the roast on a cutting board and allow to rest for 20 minutes before slicing and serving.