nocomments

How To Cook A Rump Roast On A Charcoal Grill

Disclaimer: There are affiliate links in this post. At no cost to you, I get commissions for purchases made through links in this post.

Wondering How To Cook A Rump Roast On A Charcoal Grill?

So, where does a rump roast originate? It is, after all, a beef cut. When slaughtering a cow, eight first cuts are done, which are referred to as primal cuts. The rump roast is made from the “Round” primal cut, which is the cow’s hindquarters or upper leg.

As you can expect, the hindquarters of the cut get a lot of work. A piece of beef that has had a lot of activity will have a lot of connective tissue and will be harder. That is why it is advised to marinade a rump roast. It’s a lean cut of beef after all that activity.

A rump roast, for the most part, will not have a bone; if it does, it is referred to as a either a standing rump roast, which is uncommon. In the supermarket, the rump roast is sometimes referred to as a bottom round roast or bottom round oven roast. The rump roast can also be utilize as a pot roast, but we’re grilling it today.

What Seasoning Should You Use

What type of seasoning, if any, should we use? Because rump roast is a tough cut of beef, it is advised that we marinade it to help keep it moist, but we may avoid marinating if we cook it to medium-rare. Seasonings might be used in addition to the marinade.

So, if we’re going to season, what should we do? I’ve always tried to keep things basic and allow the meat’s tastes to show through. That being said, a pinch of salt and pepper goes a long way. Take entire garlic cloves and chop them in half if you like garlic. Cut small incisions into the roast and insert the cloves.

Recipe

Ingredients

two tbsp vegetable oil

1 medium chopped onion (1/2 cup)

1 garlic clove, coarsely chopped

12 cup hot sauce

12 teaspoon of salt

14 teaspoon black pepper

12 oz. beer in a can or bottle

Wrapped beef rump roast, 3 to 4 pounds

2 cups chopped hickory wood

Steps

  1. Heat the olive oil in a pan at medium-high heat. Cook onion and garlic in oil until soft, stirring often; remove from heat. Combine the chilli sauce, salt, pepper, and beer in a mixing bowl.
  2. Put the meat in a deep glass or plastic dish, or in a resealable food-storage plastic bag. Pour in the beer mixture over the steak and flip it to coat it with the marinade. Refrigerate dish or seal bag for at least 8 hours but no more than 24 hours, rotating beef occasionally.
  3. Soak wood chips in water for around 30 minutes. If you’re using a charcoal barbecue, set the drip pan immediately under the cooking surface and arrange the coals at the edge of the firebox. For indirect heat, prepare coals or gas grills.
  4. Take out the steak from the marinade and set it aside. Insert a spit rod lengthwise through the center of the steak and secure it with adjustable holding prongs. Insert the barbecue meat thermometer so that the point is toward the middle of the steak but not touching the spit rod. Wood chips should be drained. To medium-low coals or lava rock, add roughly 1/2 cup wood chips.
  5. Cover and grill the meat on a rotisserie over the drip pan and 4 inches from medium-low heat for about 2 hours for medium doneness (160°F), brushing with marinade intermittently and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove the spit rod, forks, and thermometer. Any leftover marinade should be discarded. Cover with foil and let aside for 15 minutes before slicing.

Marination

Marinating a rump roast is probably the best technique to ensure that it doesn’t dry out too fast, and it also adds a lot of flavors. I’ve also seen folks brine the roasts before grilling them, though it doesn’t appear to be as frequent. The sky is the not enough when it comes to marinades. It all boils down to personal preference.

You may buy a ready-made marinade, of which there are various varieties. Some may work better with a meat roast than others. I’m thinking of a garlic and herb marinade or maybe teriyaki. A bottle of Italian dressing has always been one of my go-to marinades.

Frequently Asked Questions

How long does it require to cook a rump roast on the grill?

To Grill:

  1. Prepare grill to a 250 to 300°.
  2. Put rump roast on grill over indirect heat and cook for around 1 – ½ hours for a 3 to 5 lb roast.
  3. Check internal temperature with a kitchen thermometer and remove from grill at about 140-145°.
  4. Cover roast loosely with foil and allow to rest for 10 minutes before slicing.

Why is my rump roast tough?

Why is my rump roast tough? If your rump roast turns out tough, chances are it hasn’t roasted long enough, or it’s been overcooked without enough liquid. Rump roast needs liquid and it needs time in order to become tender and delicious

Should I sear a rump roast?

To get the flavor out of your rump roast, whether it is for a roast or for a stew, you must firstly sear it. When you pan sear it, you instantly cook the outer area of the meat at a higher temperature so that it caramelizes and forms a crust.

What can I do with a hard rump roast?

Shred the tough leftover roast or cut it into small pieces, and then incorporate the meat into tasty and healthful dishes. To minimise risk of foodborne illness, refrigerate leftover roast beef timely. Throw any meat that has been at room temperature for more than 2 hours, as advised by the USDA.

Conclusion

A rump roast can be perfectly grilled, and it makes a delicious supper. Grilled meats are usually tastier than anything you can make in the oven. The grill just enhances the charred, smoky taste. Most people will cook their rump roast in a dutch oven or braise it, but why not try something new? Experiment with various marinades and ingredients to see how delicious a grilled rump roast can be.