Smoked Sous Vide Rump Roast

A few weeks ago I smoked a Rump Roast from beginning to end on my smoker. Although the smoke flavor was on point, I was disappointed that it wasn't more tender.

So today I will try to cook a Rump Roast again, but this time I will Sous Vide cook it for 21 hours, which will make this Roast much more tender. After a ice bath and allowing it to sit in the refrigerator overnight, I will smoke it slowly up to serving temperature to add some smokey flavor.

Will this second attempt solve my tenderness problem? Will this Roast have as much smokey flavor as the one I cooked completely on the smoker? Watch the video to find out.

Ingredients:

3-5 pound Rump Roast

Kosher Salt

Ground Black Pepper

Start by seasoning the Roast with Salt and Pepper. Feel free to experiment with different Rubs or seasonings. Vacuum seal in a bag and Sous Vide cook the Roast for 18-24 hours.

Once done remove the Roast and place in a container with ice water to allow it to cool down completely. For best results I recommend it sit overnight in the refrigerator after the ice bath, to make sure it is completely cooled down to the core.

The next day heat up your Smoker to 200-225 degrees. Use the wood of your choice to add the smokey flavor. I used Hickory, but Apple, Cherry or even Oak would be good choices as well.

Smoke until the internal temperature reaches 128-130 degrees. Remove and heat up your smoker to 500 degrees. Once it has reached temperature sear the Roast on both sides for a few minutes. Remove and cover with foil, allowing it to rest for 10-15 minutes. Slice and enjoy!

To watch me prepare this recipe step by step, simply watch my video below.