AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Reply #10 - Oct 3^rd, 2020 at 4:06pm

Rabbitz Offline
COCIA Platinum Member
I Love COCIA
Joined: Apr 7^th, 2020 at 2:57pm
Last online: Today at 9:31pm

Barossa Valley, South Australia, Australia

Gender:
Zodiac sign:
Posts: 555

A fella on another unrelated forum was talking about some rump caps he has smoked recently.

The upside is, unlike say a brisket or even a tri-tip which can take 5,6 or 10 hours, a rump cap is done a dusted in under two.

I the last few weeks a new wholesale butcher has opened near by. Mrs Rabz and I had a wander through today and *somehow* a 1.3kg rump cap followed us home.

Needless to say the smoker is running with the cap taking pride of place.

Hickory chunk in the wood pan and bay leaves in the water pan. Running at 110°C.

One hour in and the internal temp is 39°. Target is 70° on the thermometer which reads a little high, so it will be ~67 or 68°. I will wrap and rest in foil.

Slice and a quick reheat on the grill before serving in crusty rolls and lashings of BBQ sauce.

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

Back to top

IP Logged

Reply #11 - Oct 3^rd, 2020 at 8:58pm

TBF Offline
COCIA Legend
COG Tart
Joined: Jul 14^th, 2006 at 10:26pm
Last online: Jun 12^th, 2026 at 9:39am

Gender:
Mood:
Zodiac sign:
Posts: 6357

My son smokes rump caps. Put me onto it. I forgot I had on in the fridge, aged and in cryovac.
So I slow cooked it in the camp oven. 120c till it reached 65c inside.
Best beef I have ever cooked
Now have to get another to smoke.
Hickory or cherry

Back to top

IP Logged

Reply #12 - Oct 4^th, 2020 at 6:32am

Rabbitz Offline
COCIA Platinum Member
I Love COCIA
Joined: Apr 7^th, 2020 at 2:57pm
Last online: Today at 9:31pm

Gender:
Zodiac sign:
Posts: 555

Well, it wasn't quite a spectacular success.

It was tender, juicy and tasty but it was very rare.

I seem to struggle with temperatures - the smoker sat at 100 to 110°C for the three hours (as measured by the in built thermometer). The internal temp got to 67°C which should have had it just between medium and well done, except it was closer to rare, even allowing for the known under reading of the thermometer.

I think I need to invest in some better thermometers, both ambient and internal.

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

Back to top

IP Logged

Reply #13 - Oct 4^th, 2020 at 8:34am

Bear Offline
COCIA Diamond Member
I Love COCIA
Joined: May 14^th, 2017 at 10:40am
Last online: Today at 8:06pm

Gender:
Posts: 2311

Aart use what you like I find hickory to sharp a flavour.

If you can find olive wood it gives a similar flavour to hickory with out the sharpness. Cheers Robert

Back to top

IP Logged

Reply #14 - Oct 4^th, 2020 at 9:46am

TBF Offline
COCIA Legend
COG Tart
Joined: Jul 14^th, 2006 at 10:26pm
Last online: Jun 12^th, 2026 at 9:39am

Gender:
Mood:
Zodiac sign:
Posts: 6357

Bear wrote on Oct 4^th, 2020 at 8:34am:

Aart use what you like I find hickory to sharp a flavour.

If you can find olive wood it gives a similar flavour to hickory with out the sharpness. Cheers Robert

My son also prefers cherry over hickory. Says it’s sweeter and a lighter flavoured smoke.

Back to top

IP Logged

Reply #15 - Oct 4^th, 2020 at 10:09am

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
Last online: Today at 5:55pm

Gender:
Mood:
Zodiac sign:
Posts: 19016

Aart, next time you are out our way call into Shultes Butcher. He sells all sorts of chunks and shavings for smoking. Same stuff he uses for his own small goods.

Usually a very good variety there.

Retired
Camp Oven Cook

Back to top

IP Logged

Reply #16 - Oct 4^th, 2020 at 7:35pm

Bear Offline
COCIA Diamond Member
I Love COCIA
Joined: May 14^th, 2017 at 10:40am
Last online: Today at 8:06pm

Gender:
Posts: 2311

I use mostly apple but plum is just as good, citrus for seafood.

Expensive to buy so I have friends keep any fruit tree trimmings for me. Getting a nice supply. Cheers

Back to top

IP Logged

Reply #17 - Oct 5^th, 2020 at 6:05am

Cactus Offline
COCIA Diamond Member
I Love Camp Oven Cooking
Joined: Jul 14^th, 2007 at 8:35am
Last online: Yesterday at 9:46am

Gender:
Zodiac sign:
Posts: 2486

I like cherry and apple, hickory is a little strong for me.

Have Camp Oven will travel

Back to top

IP Logged

Reply #18 - Oct 10^th, 2020 at 2:49pm

Rabbitz Offline
COCIA Platinum Member
I Love COCIA
Joined: Apr 7^th, 2020 at 2:57pm
Last online: Today at 9:31pm

Gender:
Zodiac sign:
Posts: 555

Rabbitz wrote on Oct 4^th, 2020 at 6:32am:

Well, it wasn't quite a spectacular success.

It was tender, juicy and tasty but it was very rare.

I seem to struggle with temperatures - the smoker sat at 100 to 110°C for the three hours (as measured by the in built thermometer). The internal temp got to 67°C which should have had it just between medium and well done, except it was closer to rare, even allowing for the known under reading of the thermometer.

I think I need to invest in some better thermometers, both ambient and internal.

I thought I should add that Mrs Rabz worked a spectacular save on this dish. She took the underdone leftovers and saved them overnight along with the resting juices. The next morning she put the meat, juices and a large slurp of Texas style BBQ sauce in the slow cooker and ran it for about 4 hours on low. At that time I sliced it up like you would a brisket and returned it to the slow cooker for another half hour or so.

The result was very brisket like. Smokey and BBQ sauce flavoured, still with a very nice beef flavour. The discussion over lunch was that we might just make that the go to recipe for smoked beef sandwiches.

There was a further upside, while we were out shopping, she bought me a Weber iGrill 2.0 thermometer.

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

Back to top

IP Logged

Reply #19 - Oct 10^th, 2020 at 4:08pm

TBF Offline
COCIA Legend
COG Tart
Joined: Jul 14^th, 2006 at 10:26pm
Last online: Jun 12^th, 2026 at 9:39am

Gender:
Mood:
Zodiac sign:
Posts: 6357

I am salivating reading your post Rabbitz.
Smoky and BBQ go so well together.

Back to top

IP Logged

	am pm	Welcome, Guest. If this is your first visit to COCIA, be sure to check out the many references on the Help Board. You will have to Login or Register, before you can post. Click the register TAB below to proceed or to start viewing messages, simply select the Board that you want to visit.