Smoked Rump Roast Recipe: How to Smoke Rump Roast

Smoked rump roast is a barbecued preparation of beef that involves smoking it low and slow on a wood pellet grill or electric smoker, infusing it with a uniquely rich and smoky flavor. Rump roasts—also called beef bottom round roasts—are lean cuts of meat taken from a cow’s hindquarters near the loin. Rump roast is akin to top sirloin, tenderloin, or sirloin tip roast cuts in its leanness.

Cooks often prepare rump roasts by slowly braising or smoking them at low temperatures. Since the rump roast is so lean, cooks typically slice the meat as thinly as possible before serving it. Prepared like this, it makes the perfect protein for tender, flavorful roast beef sandwiches.

Whether you’re a pro pitmaster or a grilling novice, these tips will help you make the most of this flavorful BBQ-friendly rump roast:

1. 1. Experiment with seasonings. Customize this simple smoker recipe using the seasonings of your choice. Change up the dry rub with additional spices and herbs, like smoked paprika, cayenne, chili powder, mustard powder, and brown sugar. Spritz the meat with apple juice, apple cider vinegar, or beef stock throughout the smoking process to infuse it with added moisture and flavor.
2. 2. Switch up the wood chips. If you’re using a wood pellet smoker to prepare your rump roast, experiment with different varieties of wood chips to achieve variations in smoke flavor. Fruitier woods (like applewood and cherrywood) will infuse the meat with a milder flavor. More intense options (like hickory, pecan, and mesquite) will result in a more distinctly smoky taste. Learn more about smoking woods.
3. 3. Cook the meat mindfully. When overcooked, this lean meat will become dry and chewy. To prevent overcooking, remove the roast from the smoker when its internal temperature reaches between 135–140 degrees Fahrenheit. During the meat’s resting period, the temperature will continue to rise.
4. 4. Rest the meat after cooking. While it may be tempting to dig into your hot roast immediately, resist the urge to do so because an extended resting period promotes the overall juiciness of the dish. The juices will redistribute through the roast during this period, resulting in moist, flavorful meat.
5. 5. Slice the meat as thinly as possible. Unlike other rich, fatty roasts, it’s best to serve this uniquely lean cut of beef sliced. Use a deli slicer or sharp knife to slice the meat as thinly as possible for flavorful, toothsome sandwiches.

Cooks typically serve BBQ rump roast sliced and piled atop toasted sandwich rolls to make roast beef sandwiches. Top your sliced meat with a range of sandwich toppings like coleslaw, BBQ sauce, horseradish mayo, or au jus.

Classic BBQ side dishes like potato salad, mac and cheese, grilled corn, or roasted veggies make the perfect accompaniment to this tender sliced meat.