OT: rump roast in The Big Easy cooker

[Phil]

Howdy from clear and chilly Dallas, Texas

 

Long story short ... I acquired a gently used Big Easy cooker, the basic one.  I've done 2 whole chickens with great results.   Now, I have a 4.5 lb "Angus" rump roast (on sale cheap).  I've always braised this cut.  Can I get away with cooking it in this cooker?  There are some that have on the Charbroil site.

 

Any advice?

 

Thanks in advance,

Phil "what's this have to do with barbecue?" in Dallas

[Jeff Quade]

Phil,

I would try brining this piece of meat, so it is not tough and edible.

The last time I did beef, I just rubbed it and cooked it.  Came out Ok.

I did find out you should hang the roast vertically rather than just set it

in the basket like I did.  I did find you a brine recipe…It even uses your

mornings leftover coffee.  Let us know what you did and how it turned out

 

Jeff

 

http://www.charbroil.com/Recipe/BEEF/Roast/837/CoffeeBrined-Sirloin-Tip-Roast-in-The-Big-Easy.aspx

 

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[Phil]

Jeff,

Thanks for the advice and recipe link. I didn't see your email in time for this go round, but will try it in the future.

 

I rubbed the rump roast with olive oil and a light sprinkle of salt, a little cayene, fresh thyme, and medium application of crushed black pepper.  Plopped it in the bottom of the basket and let it go.  Cooked till and internal of 140º on a remote thermometer, then wrapped in foil and let it rest.  Probably in the cooker about an hour 15 minutes.  Didn't time it.  Put the wire mesh lid on the last 20 mins.  Outdoor temp was mid 30s, no wind.

 

I'd pulled it at 140º, but it was pretty rare in spots. Nothing remarkable, but very edible when sliced thin for sandwiches yesterday. 

 

Thanks again,

Phil in Dallas

I

[Merrill]

On 2/13/2012 6:58 AM, Phil wrote:
> Jeff,
> Thanks for the advice and recipe link. I didn't see your email in time
> for this go round, but will try it in the future.
> I rubbed the rump roast with olive oil and a light sprinkle of salt, a
> little cayene, fresh thyme, and medium application of crushed black
> pepper. Plopped it in the bottom of the basket and let it go. Cooked

> till and internal of 140� on a remote thermometer, then wrapped in

> foil and let it rest. Probably in the cooker about an hour 15
> minutes. Didn't time it. Put the wire mesh lid on the last 20 mins.
> Outdoor temp was mid 30s, no wind.

> I'd pulled it at 140�, but it was pretty rare in spots. Nothing

> remarkable, but very edible when sliced thin for sandwiches yesterday.

What would you do different next time...or would you bother doing this
again?

--
Best,
Merrill

Check out my mom's new novel..."Child of Desire" by Verla Lacy Powers.
Available on Amazon in paperback or Kindle eBook.

[Jeff Quade]

Merrill,

I don't do a lot of beef in TBE, that's what my UDS is for,
but I am going to do the recipe I sent you AND I'm going to hang
instead of just putting it in the basket. See what happens!

Jeff

-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com]

On Behalf Of Merrill
Sent: Monday, February 13, 2012 7:15 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] OT: rump roast in The Big Easy cooker

On 2/13/2012 6:58 AM, Phil wrote:
> Jeff,
> Thanks for the advice and recipe link. I didn't see your email in time
> for this go round, but will try it in the future.
> I rubbed the rump roast with olive oil and a light sprinkle of salt, a
> little cayene, fresh thyme, and medium application of crushed black
> pepper. Plopped it in the bottom of the basket and let it go. Cooked

> till and internal of 140º on a remote thermometer, then wrapped in

> foil and let it rest. Probably in the cooker about an hour 15
> minutes. Didn't time it. Put the wire mesh lid on the last 20 mins.
> Outdoor temp was mid 30s, no wind.

> I'd pulled it at 140º, but it was pretty rare in spots. Nothing

> remarkable, but very edible when sliced thin for sandwiches yesterday.

What would you do different next time...or would you bother doing this
again?

--
Best,
Merrill

Check out my mom's new novel..."Child of Desire" by Verla Lacy Powers.
Available on Amazon in paperback or Kindle eBook.

--

[John Shotsky]

Rump roasts are not really tender to start with, so cooking them rare or in the BE is probably a waste of time if you
want tender meat. Unless, of course, you plan to slice it very thin, in which case it would be fine. But if you really
want it to be tender, I'd cook it low and slow, more like a small brisket. Think Yankee Pot Roast with smoke on it.

Regards,
John
RecipeTools Web Site: http://recipetools.gotdns.com/

[Phil]

On Mon, Feb 13, 2012 at 7:14 PM, Merrill <capta...@comcast.net> wrote:

What would you do different next time...or would you bother doing this again?

 

Merrill,

I wouldn't cook a rump roast in the Big Easy again.  This was a hurry up thing with a cut I found in the bargain big at a cheap price.  I'll continue braising a rump roast. 

 

Phil in Dallas 

 

 

 

 

   

 

 

[Phil]

On Mon, Feb 13, 2012 at 8:07 PM, John Shotsky <jsho...@gmail.com> wrote:

Rump roasts are not really tender to start with, so cooking them rare or in the BE is probably a waste of time if you want tender meat. Unless, of course, you plan to slice it very thin, in which case it would be fine. But if you really want it to be tender, I'd cook it low and slow, more like a small brisket. Think Yankee Pot Roast with smoke on it.

 

Thanks, John,

Those are my thoughts exactly now. If I happen upon a super cheap one again, I might try it in the WSM.

 

Phil in Dallas

[kjc...@earthlink.net]

To continue these thoughts, I frequently cook rump and cross rib roasts hot and fast in the oven.  About 550F going in, then drop to 325-350F after 20 minutes.  Pull at about 135-140F.  Let rest and a few slices are good warm, but my main reason for cooking these tough cuts rare is to slice about 1-2mm thick for sammies and rollups.

These cuts are a great value if you can slice them thinly, otherwise, braise, low and slow or just stew.

Kevin

-----Original Message-----
From: Phil
Sent: Feb 14, 2012 3:35 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] OT: rump roast in The Big Easy cooker

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