Grilled Beef Rump Roast

Ingredients

• 1~2 tbsp of Vegetable or Olive Oil
• 1~2 chopped Garlic cloves
• 1/2~1 cup chopped Onion
• 12oz Apple Juice or beer
• 1/4~1/2 cup Chili sauce
• 1/4~1/2 tsp Pepper
• 1/4~1/2 tsp Salt
• Drip pan (bread pan)

Directions

1. Heat the Oil in a quart-sized saucepan over medium-high heat. Add Garlic and Onion until onion is tender
2. Remove the saucepan from the heat and stir in Beer marinade, Chili sauce, Pepper and Salt.
3. Place your beef rump roast in a large dish or food-storage bag and pour the beef marinade over it. Cover dish/seal bag and refrigerate for about 8 hours.
4. Ignite charcoal and put on right side of fire grate next to damper. Put the drip pan on the left side.
   Note: I would try 20 briquettes and reload when temp drops. Depending on allotted time, I would try keeping a consistent 220F.
5. Set fire grate to high and sear both sides of roast, also put remaining beef marinade in drip pan, add water 3:1 ratio.
6. Lower fire grate to low and place roast over the drip pan. Insert over-safe meat thermometer into the thickest part.
7. Observe internal cooking temperature till desired doneness. Let rest the rump roast about 15 minutes before you carve and serve.
   if roast have been cooking over 3 hours:
   Rare: 125
   Medium-rare: 130
   Medium-well: 140