They had rump cap on special so I bought one to try. Weighted in around four kilos so cut it in half. A 2 kilo slab to smoke and yhe rest to divide into several different meals.

As the rump was a lean cut I injected it with beef stock to add moisture the coated the exposed meat with a Texas style rub.

Set the smoker at 105c, added soaked apple chips and placed the rump fat side down over a pan of beef stock. Set the temperature probe for 65c which will give me a internal temperature of 64c.

Only did the one lot of chips which gave about 1.5hrs of smoke. Cooked for 6.5hrs, wrapped in butcher paper and placed in the easky for a couple of hours.

Had thin slices on fresh butter rolls with mustard for tea. Will slice and freeze rhe rest after lunch. Cheers Robert.

Thanks Robert,
That's one for the next smoking job.
Muzz

Looks the goods!

A 4kg cap seems huge!  How big was the rest of the rump?