hey everybody and welcome to the wolf pit hey today we have about a three and a half four pound uh rump roast which is um comparable to uh bottom round roast or top round roast very very lean but as you can tell it's got a nice fat cap on it and we're gonna make pit beef today out of this um which means you cook it until it's uh rare to medium rare i like mine rare but um i'm gonna probably cook it more more in lines of medium rare to make the people that are eating and happy um but anyway uh it's it's generally a very tough piece of meat unless it's it's braised or today we're gonna cook it like i said until it's about medium rare and um slice it really thin and serve it over cause with kaiser rolls sliced uh onion horseradish and maybe barbecue sauce if you like you know whatever whatever you whatever you like to put on it so i'm gonna go ahead and um give this a good healthy dose of worcestershire sauce just to um help the rub stick it's not really for anything else you might get a little bit of flavor out of this not a whole lot and then i'm gonna put some um some wolf rub original on here all right so we're going to repeat the process on this side and as you can tell the meat is very very lean there's no little to no marbling at all through it so this is definitely a piece of meat you don't want to overcook unless you have some kind of braising liquid for all right so do that with worcestershire sauce and then we're gonna heavy coat of wolf rub original all right now we're gonna let that sit on there um i don't know maybe 30 minutes 30 40 minutes got the rump roast on the smokey joe here i'm gonna go ahead and light the um like the coals just a little spot all we really need all right we've got um the bottom vents all the way open or the side vents in this case with this grille uh all the way open uh we're gonna leave them wide open and let the fire get going just a little bit and then i'll put the top put the lid on top vent 100 open bottom vents 100 open until we get to around on this one about close to 300 degrees you know we're not really smoking here today we're more barbecuing than um anything else we're not adding any smoke wood or anything all right as you can see over here our fire is it's burning there i'm not sure how good you can see from the quality of the camera but um we have enough fire now i'm gonna go ahead and put the lid on the grill and as you can see we're cooking indirect and i'll put the lid on the grill with the vents over top of the food that way you get the confection um going and um we're gonna leave it alone until we're gonna cook this until it's till about 125 degrees and then after it rest that should give us a nice a nice pink um it may be a little red in spots in the thicker spots but as you noticed i'm trying not to talk too much here but as you notice i've i got the the thermometer in the thickest part of the roast so in other words so if if this part right here is going to be 125 degrees when we pull it off then obviously the smaller parts can be a little bit more well done so it will work out better for everybody in the end so this this will be for the people that don't like pink and then this will be for cool people like me that like rear me so we're gonna put the lid on here and we'll be back there we go the the rump roast is at 125 degrees i'm gonna go ahead and pull it off and tint it and let it rest and cool before we slice it and then we'll slice it and make it into sandwiches all right the rough roast has been resting for about an hour now i'm gonna go ahead and slice it um as you can tell it's got plenty of liquid in it or you know juices so we'll just after we slice we're going to go ahead and slice it now if you can tell the grain is going this way so obviously you want to cut it against the grain to um for maximum um tenderness all right so we're going to go ahead and slice this up start on the corner here i'm going to slice it as thin as you can see the crustiness on the outside of that that's what makes this she needs to save all right there we go our pit beef is sliced and we're gonna go ahead and get our sandwiches done but before then we gotta give this a little taste and let's get it down into the juice down here in the bottom as you can tell it came out a nice nice some would call that a rare but it's not really a rare but you call it what you want to me it's like a medium rare it was purple it'd be rare but i'm gonna give this taste real quick super tender sweet spicy plate ready and we're gonna go ahead and start putting some pit beef on here so here we go never have too much on there all right put a little onion on here you can build this way you want to you can put barbecue sauce on it if you want i like it with onion and coleslaw or not onion and coleslaw but onion and horseradish put a big dollop of horseradish right here in the middle if you can keep it there more horseradish better as far as i'm concerned all right so we're gonna go ahead and give this a little taste here in front of y'all and see how it turned out look at that all right here it goes oh yeah very tender all right guys thanks for watching