Smoke-roasted a small rump roast using reverse searing (250 F then 500 F) process (Chris Grove) in Kamado grill setup with heat deflector and drip pan. Rubbed a day ahead w/simple blend of 2t salt, 2t brwn sugar, 1t onion powder , 1t garlic powder, 1t blk pepper, and 2t mustard powder. Smoke-roasted @ 250 F to 120 F internal then removed roast from grill and converted to direct heat and opened vents to target the 400-500 F range. Put roast back on too soon (hungry) and internal hit 130 F before searing achieved. Carved a piece off w/o allowing sufficient rest time (hungry) and found it unexceptional in flavor (bland) and texture (chewy). Refrigerated in plasticware.
Couple days later in the heat and humidity-when cooking wasn’t appealing- put together a salad of cut greens(arugula and more) from the CSA high tunnel, topped with Ama Blu Cheese dressing. Occurred to me that the cold leftover beef might be a good combo so cut off some thin slices across the grain to go with the salad and a slice of sourdough rye bread. The beef came off completely different cold! Quite appealing with a clean, smoky flavor and firm but tender texture.
Next time I’ll leave the roast off while ramping-up the temp to sear. I’ll also foil-wrap the roast upon removing @ 130 F internal and equilabrate an hour or so in an small, insulated container before testing a warm slice:)