Thyme Rubbed Smoked Rump Roast

Ready to take a budget friendly cut of meat and turn it in to something tasty? Try this Thyme Rubbed Smoked Rump Roast. Simple preparation, tender results, and a quicker cook time make this a great weeknight dinner option.

This smoked rump roast develops a savory herb crust that locks in its natural juices. As it slowly smokes, the gentle heat infuses the beef with a rich, wood-fired depth while keeping the meat tender and succulent.

Why smoke a rump roast?

The last few years we have been purchasing part of cow. For some people having to find things to make with the more rare/tougher cuts can be challenging....for me I like to think of it as a challenge that I like to take on.

When I can serve my family up with a tender piece of meat that has just as much flavor and tenderness as a more expensive cut of meat, I consider it a win!

We enjoy this smoked rump roast recipe as is with some mashed potatoes or sliced thin for sandwiches. So whatever you choose to serve it with- I hope you enjoy this smoked meat recipe as much as I do.

Recipe Rundown

Prep Time:	10 minutes
Smoke Time:	1 hour 45 minutes
Smoker Temperature:	275° & 450° (for searing if capable)
Wood Pellets:	Blend, Hickory or Oak
Servings:	8

Ingredient Notes

• Rump Roast- This may not be available at all local grocery stores, so if I were you I'd call ahead and ask if they have it or can cut one for you.

• Kosher Salt- I used Kosher salt flakes to help pull moisture out of the roast before seasoning.

• Thyme- In this recipe I chose dried thyme for a flavorful crust. Using dried thyme works best since it's being cooked slowly and then seared over high heat. It doesn't have the chance to burn like fresh might. You could also use rosemary if you rather.

Step by Step Instructions for Smoking a Rump Roast

Step 1: Prep the meat. The day/night before you plan to smoke the roast, check it out and if necessary trim the fat cap if it is uneven for a more uniform layer. Then sprinkle it evenly with the kosher salt on both sides. Then refrigerate overnight uncovered.

❓Why this step? I decided to do this with this cut of meat since the salt initially draws moisture out, then dissolves and gets reabsorbed back into the meat which can help reduced dryness and help retain moisture.

Step 2: Make Seasoning. In a small bowl combine the pepper, garlic powder, smoked paprika, and dried thyme. Whisk so it is well combined.

Step 3: Rub the meat. Season the roast with the seasoning and rub it in all sides. If your roast is on the larger side, you may need a bit more seasoning to over it. Let sit for at least 30 minutes to an hour before adding to the smoker. I generally just season then go get the smoker fired up and situated.

Step 4: Smoke. Smoke at 275° for about 1 hour 40 minutes until the internal temperature of the roast reaches 110° degrees F.

Step 5: Rest & Raise Temperature. Remove from the smoker and raise the temperature of the smoker to 450° degrees F. Let the meat rest for about 5- 6 minutes while the temperature is rising.

Step 6: Sear. Place the roast back on the smoker grates and close the lid. Sear on both sides for about 3-4 minutes.(Alternatively can sear on a flat top grill or in a cast iron pan on the stove top).

Step 7: Remove & Rest. Remove from heat once the internal temperature reaches 120 degrees F (for a medium rare). The meat will come up quite a few degrees in temperature while resting. Let rest about 10-15 minutes before slicing against the grain and serving. SEE NOTES BELOW ON TEMPERATURES!

Internal Temp & Resting Notes

When you cook some meats such as a roast like this one- and remove it from the heat, the internal temperature often continues to rise—a phenomenon known as carryover cooking. Understanding how this happens will help you in hitting your target doneness. I have made this roast recipe multiple times and had different results so I wanted to share this with you.

On our first cook I had pulled the meat at 120° before searing, then pulled the after searing at 130° degrees. Well the internal temperature rose another 12 degrees and peaked at 142°. I was looking for medium rare and it was a little over done to my liking.

So on the next try, I decided to go 10 degrees less in both cases. So I removed the roast at 110° before searing. I let it rest a few while time smoker was heating up, then seared, and pulled when the internal temperature reached 120°. After it rested it peaked at 130°degrees.

❓The temperature can rise 10-20° for larger roasts. So here is a quick guide for you.

If your final goal is: Rare (125°F final) → Pull at 115–120°F Medium Rare (130–135°F final) → Pull at 120–125°F Medium (140–145°F final) → Pull at 130–135°F