Cooking smoke Rump Cap using the Flaming Coals offset smoker

This image shows a sliced rump cap

 

Put a thin layer of salt on your rump cap to start. Put your rump cap inside a cooking chamber that has been warmed to 275°F and smoke it there for one and a half hours.

 

This image shows Tom seasoning the Rump cap with salt

This image shows a rump cap on Flaming coals offset smoker

 

Add a can of coconut cream, malt vinegar and bay leaves to your Flaming coals dutch oven and mix thoroughly.

 

This image shows the Flaming Coals dutch oven with coconut milk inside

 

Put your rump cap in the Dutch oven, close the lid, and put it back in the offset chamber. Keep in mind to place the dutch oven on the offset's side that faces the firebox.

 

This image shows the Flaming coals dutch oven with rump cap placed on offset smoker

 

After 30 minutes of smoking, spread the coconut cream mixture over the top of the rump cap.

When the meat's colours have caramelised and there is barely any resistance, take the Dutch oven out of the smoker. Your cook time will be around 2.5-3 hours.

 

This image shows a caramelised rump cap

 

To ensure a juicy and tasty rump cap, slice and serve right away.

 

This image shows a sliced rump cap

Woah, look at the smoke ring! Enjoy :) 

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by: Michael Wilkie