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smoked rump roast

Honey Mustard Smoked Rump Roast

Estee
Incredible honey mustard rubbed rump roast, smoked to perfection. Soft slices of meat with a delicious rosemary and garlic crust.
Prep Time 2 hrs
Cook Time 2 hrs 15 mins
Course Main Dish
Servings 6 servings

Equipment

  • smoker

Ingredients
  

  • 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

Instructions
 

Rub

  • 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.

Roast

  • 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.

Internal Temperature

  • 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.

Rest Meat

  • 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.
Keyword meat, rump roast, shaitel