This Honey Mustard Smoked Rump Roast is the perfect holiday feast. Seasoned with honey mustard and herbs, and smoked for the perfect burst of flavor, this soft cut will be the highlight of your next family meal!
When we make this smoked roast for guests we are always swarmed with compliments. I think some people actually come to our house because they know we’ll be serving smoked meat!! …And because we are great company(obviously). heheh
The second dinner is served and you’re immediately asked about the recipe and how-done-its- …means the food is good!! Our smoked meat always gets this reaction! In particular, the soft slices of seriously flavorful rump roast.
We love this cut of meat for a few reasons:
Flavour. The honey mustard and herb rub really permeates the meat and flavors it through and through. Theres isn’t a single bite you’ll get that isn’t bursting with aromatic flavor.
Price. A delicious, holiday-worthy meal that doesn’t break the bank is always a win.
Easy Cook. We love that this recipe has little hands on time. While you do have to change the temperature, you won’t be waiting all day by the smoker for this one.
Honey Mustard (The Rub)
Made with honey, mustard, wine, and rosemary, this roast beef is especially juicy and aromatic. We add more depth of flavor with cumin and paprika, and a finishing bite of thinly sliced fresh garlic. The result is addictive!
Rump Roast (The Cut)
Rump roast comes from a cows hindquarters and is a low-fat cut. Theres lots of connective tissues which we will break down by marinating the meat first, and then smoking it at a low temperature.
Rump Roast in Israel-what cut to buy
We live in the Middle East. In Israel, this cut is called Shaitel(or kanaf haoketz). The meat in Israel goes by numbers so if you are looking in the freezer section this is #13. We do prefer to buy and cook it fresh from the butchers/local meat counter.
Smoked Rump Roast
To get the perfect outer crust and perfectly cooked slices of meat, we cook at two temperatures.
- First we’ll combine all ingredients for the rub and massage the meat. Let that sit in the fridge for a few hours or overnight, if possible.
- Preheat the smoker (or oven) to 450º f/ 230º c. Let the meat come to room temperature.
- Sear the meat at this high temperature for 15-20 minutes, until golden brown.
- Lower the smoker temperature to 225º f/ 105º c. (if you sear the meat in the oven, preheat the smoker before and move the meat to the smoker after the sear).
- Smoke for 1.5- 2 hours. (See list below for the correct internal temperature depending on the doneness you prefer.)
- wrap meat in foil and let sit 20 minutes before slicing.
Internal Temperature of meat:
- Medium Rare: 130º f/ 54º c. (recommended especially if you plan to heat up the meat for shabbat or holiday. this will ensure it doesn’t dry out)
- Medium Well: 150º f/ 70º c.
- Well done: 160º / 75º c.
Can I make this rump roast in the oven?
Yes you can! If you don’t have a smoker you can definitely make this roast fully in the oven, although you won’t get that extra smoky flavor.
- You’ll sear the meat at 450º f/ 230º c for 15-20 minutes and then lower the oven temperature to 350º/ 180ºc and cook for another 30 minutes.
- Wrap the meat in foil and let it sit for 20-30 minutes before slicing and serving.
I hope you love this recipe like we do! If you try Honey Mustard Smoked Rump Roast please leave a star review below and let us know how it came out for you! Happy smoking!
Honey Mustard Smoked Rump Roast
- 2-3 lb rump roast (1-1.5 kilo) "shaitel" in Israel
- 1/2 tsp salt
- 3 Tbs mustard with seeds
- 1 1/2 Tbs honey
- 2 Tbs olive oil
- 1/3 cup red wine
- 1 tsp thyme
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili flakes
- 5 cloves garlic, very thinly sliced
- 2 sprigs fresh rosemary
- place meat in a roasting pan. combine all ingredients for rub, except rosemary sprigs, and massage onto both sides of meat. place two sprigs of rosemary on top of the meat. Cover and place in the fridge to marinate for 2-5 hours, or overnight.
- Preheat the smoker (or oven) to 450º f/ 230º c. Let the meat come to room temperature. Place meat onto the roasting rack/onto an oven rack with a pan of water underneath it if you dont have a roasting pan.Pour a cup of water into the roasting pan underneath the meat to prevent the drippings from burning. Sear the meat at this high temperature for 15-20 minutes, until golden brown. Lower the smoker temperature to 225º f/ 105º c. (if you sear the meat in the oven, preheat the smoker while it sears and move the meat to the smoker once it preheats.Smoke for 1.5- 2 hours. (See list below for the correct internal temperature depending on the doneness you prefer.)wrap meat in foil and let sit 20 minutes before slicing.
- Medium Rare: 130º f/ 54º c. (recommended especially if you plan to heat up the meat for shabbat or holiday. this will ensure it doesn't dry out)
- Medium well: 150ºf/ 70º c.
- Well Done: 160º f/ 75º c.
- Once the meat has reached the correct internal temperature, place a large piece of tin foil on a cutting board. Carefully place the meat on the foil and wrap up. Let sit for 20 minutes before slicing and serving.Slice meat against the grain into thin slices. Serve warm.