Rump Roasts & Bottom Round Steaks

[tex_toby]

I was in Albertsons this morning and picked up some rump roasts and bottom round steaks that were both buy one, get two free. Now, I've had my fair share of roasts in the crockpot, but I've never done one on the grill/smoker. Is this a good roast to cook on the pit? As for the steaks, I've never bought a bottom round. I'm sure it's in the tougher category, but what are some ideas to turn it in to something that tastes worth a hoot? Thanks in advance for the tips!

tex

[OSD]

Rump roasts do good in the smoker. Two ways to do them.
1.) Cook them to med. rare ( about 130°-135° internal ) and slice very thin against the grain.
2.) Cook them to well done ( around 200° internal ) slice it or chop for BBQ beef sandwiches.

They don't tend to do well cooked in-between. Kind of tough eatin'. I just season them with salt, pepper, and garlic. JWWFM-YMMV

For bottom round, I cut them into smaller pieces, pound them out thin with a tenderizing hammer, and use them for chicken fried steak or slice them thin and grill them for fajita meat.

[JamesB]

Rump roasts do good in the smoker. Two ways to do them.
1.) Cook them to med. rare ( about 130°-135° internal ) and slice very thin against the grain.
2.) Cook them to well done ( around 200° internal ) slice it or chop for BBQ beef sandwiches.

Yum... craving roast beef now...

[Papa Tom]

I've done rumps on the pit before just like a brisket (seasoned with only S&P) foil at 160° add some white wine and take to 200° even my picky wife likes 'em. Bottom round would become jerky.

[DATsBBQ]

Like Papa says. My wife prefers pulled chuck over pulled pork And its a little more versatile with respects to leftovers.

Bottom round steak....... . Jim's idea of pounding the crap out of it for chicken fried steak ain't bad but personally I'd break out the grinder with an eye towards some beef hot links (assuming they weren't trimmed up too much).