This is a low and slow smoked beef rump roast process, using a homemade, inexpensive, efficient smoker. In its basic form, the only ingredients required are beef and salt. This one has the following ingredients:
Beef Rump- 5kg (11Lbs)
Binder- olive oil and fresh rosemary.
Rub- Salt, peppercorn (black/white), mustard seed, cumin, garlic&onion powders, cayenne, paprika, sichuan pepper.
Wood- damp Hickory chips over coals.
Baste- apple vinegar, butter, garlic.
Process- 4-5 hours of smoke between 220F (105C) and 250F (120C), indirect heat, basting every hour.
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