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Rump Roast help

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  • #16
    You've got all the information you need for your smoke, so I'll just say to the forums. Glad to have you here and we're looking forward to seeing some pictures of your cooking projects.
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    Smoke Vault 24

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    • #17
      Green Horn from down south in Smoky So Cal!
      You have all the info you need, I bet your rump will be perfect. I too would use the worchy sauce in stead of the mustard. I would make a little paste with the worchy sauce a bit of the rub and maybe a little toma paste, then brush that on the roast, then dust the rub over that. Pull it at 135, let it rest to redistribute the yummy juices..... for my taste, the difference between 135 and 140 internal, becomes to over done for me... but thats just me!

      Again welcome, I look forward to your drool-vue!



      The only one on the block with the super fastest turbo charged



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      • #18
        Welcome my new friend. You'll find plenty of good help from great folks here where the smoke is thin and blue. Smoke and seeds forever.
        GOSM Big Block
        Weber 22 1/2 in. grill
        Brinkman all-in-one charcoal and gas
        Pepperhead Award posthumously-

        Miss you Rich- How's the ABT's up there?

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