We pulled a 2.6 kilo rump out of the freezer midweek and invited the daughter and family around for dinner last night.
Decided to do it in the smoker and a slow cook. Soaked the apple chips in beef stock and just added salt and pepper on the roast. Set it up in the smoker with a drip tray under the roast which was on the wire rack for maximum smoke as I was only wanting about 1 hr or just over. Added beef stock to the water tray and all set.
Took it out after two hours and but it in the drip tray with beef stock and red wine to keep it moist and that would be our gravy stock. Covered the top of the roast with fatty bacon to keep the top moist, added another foild tray on top and clipped the two together for a lidded bake. Added two trays of vegies, potato, pumpkin, carrot and beetroot 3 hours before finish.
Also had steamed spinach and cauliflower with the gravey and crusty bread. Missed a few photos as I was distracted.
Beef time 5 hours, vegies 3 hours temperature 150 c.
1BF64AEB-E899-4CF8-A171-18DCBBC750C7.jpeg
33CC2CBD-3B37-46B8-B6C1-22BC9AA9A85D.jpeg
ACDF1900-85B9-4B38-8C04-E55D043E1E84.jpeg
Smoker was always too low for me so made use of our old TV stand with wheels. Easy to move and storage for trays and chips as well. Cheers Robert
You do not have the required permissions to view the files attached to this post.