Garlic Studded Smoked Rump Roast
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.
Servings: 6 people
Ingredients
- 1 4-pound beef rump roast
- 6 garlic cloves cut in half
- 1 Tablespoon Signature Beef Seasoning or equal parts salt and pepper
Instructions
- 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.
Nutrition
Calories: 430kcal | Carbohydrates: 1g | Protein: 67g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 187mg | Sodium: 170mg | Potassium: 1043mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 7mg