Cmsmith225
New member
I have been buying to much new meat lately and ignoring the 1/4 cow and 1/2 pig in my freezer. So I am going to have to do some experimenting with some alternative cuts.
I pulled out a nice size beef rump roast. I am thinking of treating alot like a tri-tip. 275 with some hickory and cooked to about 140. I may foil with a little moisture since its such a lean cut.
Any other suggestions?
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I pulled out a nice size beef rump roast. I am thinking of treating alot like a tri-tip. 275 with some hickory and cooked to about 140. I may foil with a little moisture since its such a lean cut.
Any other suggestions?
Sent from "insert witty location or phrase"