Rump roast today means sammiches tomorrow.
Decided to try something different.
Brined overnight (salt, sugar, garlic, Worcestershire).
Rinsed, patted dry.
Hit it with local butcher’s rub, black pepper, & garlic powder - then covered and back in the fridge for a couple of hours until I was ready to cook.
Got the wee WSM going and dialed in with dome temp reading 205-220. Couple good sized chunks each of hickory & pecan chugging along.
Shooting for 130 IT. About an hour in it looks like it’s doing what it’s supposed to.
Got order to run up to Home Depot but made it back in time to pull it off at 137 IT. Let it rest about an hour and then started slicing.
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