Smoked Rump Roast

Step 1

Heat smoker to 225F degrees.

Step 2

Pat the roast dry with a paper towel.

Step 3

Combine ground mustard, garlic paste, horseradish, mustard, and worcestershire in a small bowl.

Step 4

Brush evenly on the rump roast.

Step 5

Combine salt, pepper, paprika, cumin, chili powder, and onion powder in a small bowl or ramekin.

Step 6

Season the rump roast by dusting or rubbing over roast.

Step 7

Place the roast into a large pan or casserole dish. Pour beef broth and beer around the roast into the pan.

Step 8

Place into the smoker and smoke for 4 hours. The liquid will steam as it heats keeping the roast moist and tender while infusing with flavor.

Step 9

Remove the roast from the smoker once the internal temperature reads 135F degrees (longer if you like it more well done). The meat will continue to rise in temperature slightly as it rests.

Step 10

Remove roast from the pan and let rest for 15 minutes.

Step 11

Pour the liquid into a saucepan and place over medium high heat. Heat to a boil, then remove from heat. Serve alongside the roast.

Step 12

Slice thin and enjoy.