Trying rump roast tomorrow! How Long for 3 pounder and what temp should I smoke

[blcardealer]

Three pounder and I'm looking for pulled meat?

[Ryan]

if it was me I would run at 240 and take to an internal temp of 185-190

[barkonbutts]

Welcome from Dayton!! I like to do beef at 265* till tender for pulling about 195* or till it feels right

[Richtee]

http://www.smoked-meat.com/forum/sho...15808#poststop

And..welcome to Smoked-Meat

[Richtee]

PS: If that rant raises any questions...like the cooler and such... just ask ;{)

[Fire it up]

Dunno how well you will work out trying for pulled rump roast since they have a pretty low fat content.
They work great for sliced meat but I have done bottom round in the past for pulling and to keep them moist I smoke till 160ish and then in a pan and add some beef broth (pop a foil pan in the smoker when you start the meat with some sliced onions and it will pick up that delicious smoke flavor) then cover with foil and bring to about 195.
I have found it's also best to let it sit overnight then reheat so it can reabsorb some of the juices but not necessary to do if planning on eating the same day but the broth method has always served me well when it comes to learn cuts of meat and shredding.
Can also stick it into a crock pot instead of wrapping in foil, not gonna pick up any more smoke flavor anyway once wrapped so I figure why waste the fuel unless you are using a stick burner and the heat will still be pumping for a few hours.

[nickelmore]

I agree with FIU, if its a real lean piece of meat it makes a bit more difficult for pulling.

Another option for you, this is a roast that I did a few weeks back.

http://www.smoked-meat.com/forum/showthread.php?t=21363

[Richtee]

I agree with FIU, if its a real lean piece of meat it makes a bit more difficult for pulling.

Nice catch guys... I missed the call on that one.

[Rednose]

blcardealer...as you can see...lotsa good people on here willing to lend a helping hand.

[Rooster]

tryin rump

I would skip the rump and go to a nicely marbled chuck roast,u want a nice fat marble for flavor and tenderness.most stores carry boneless chuck.I like to stay around 200 on my temps.why get in a hurry.maybe even inject with a mild seasoned solution.smoke till 140,then wrap in foil.place it in a baking dish and finish it off in the oven at 350.stick your thermometer in and check.the juices inside will steam it to tenderness.

[SMOKE FREAK]

Rump will be fine...Like Jim said...Keeping it moist is key...Wont pull like chuck but will be just fine...

Good luck and let us know how it turns out...