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Rump Cap (Read 134 times)
 
Jun 25th, 2022 at 5:27am

Bear   Offline
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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.
 
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Reply #1 - Jun 25th, 2022 at 5:30am

Derek   Offline
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By crikey that looks phenomenal.  Well done.
 

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Reply #2 - Jun 25th, 2022 at 6:43am

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

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Reply #3 - Jun 25th, 2022 at 7:07pm

Chally   Offline
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Yummmm!

Jeff
 
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Reply #4 - Jun 26th, 2022 at 11:25am

Rabbitz   Offline
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Looks the goods!

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

Colin

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Reply #5 - Jun 26th, 2022 at 6:39pm

Bear   Offline
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Hi Colin they only had the caps on special, only half way through the smoked bit will cut in up and freeze tomorrow.

We had Asian salad with the trim last night and Molly is doing Scallopini with the fillet piece tonight. The other piece we will cut up to do more Asian salad or other meals requiring sliced steak.
Will be doing a slow cook chunks in a homemade barbecue sauce in a couple of nights.

A fair few meals coming from the one purchase. Cheers Robert
 
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