SMOKED RUMP ROAST RECIPES

Steps:

• Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
• Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
• There are a couple of ways you can smoke the roast, depending on how much time you have.  For the best results cook it in a smoker at around 215? for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145? to 155? degrees. 
• Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors. 

Steps:

• 1. Soak the woodchips in water for at least 30 minutes.
• 2. Peel the ginger and garlic and chop coarsely, then work into a paste using a pestle and mortar.
• 3. Roast the coloured peppercorns and allspice in a pan over a low heat until fragrant, then add to the garlic-ginger paste and pound until a medium-fine consistency is achieved. Mix together with the chilli flakes, sea salt and sugar.
• 4. Melt the butter in a pan, add to the mortar and then thoroughly blend the mixture.
• 5. Rub the spice mixture into the beef.
• 6. Prepare the barbecue for indirect heat at 140–160° C. Drain the woodchips and place them in the smoker box. Place the smoker box on the barbecue and wait for the chips to start smoking.
• 7. Place the beef joint over indirect heat.
• 8. Stick a meat probe into the centre of the joint, close the barbecue lid and cook until a core temperature of 58° C is reached.
• 9. For a more powerful smoky aroma, more soaked woodchips can be added. Baste the beef periodically with the Madeira to keep it moist.