Smoked Rump Roast with Colman’s Mustard BBQ Sauce

I love Colman’s Original English Mustard.  It’s flavor has a much bigger bite than regular prepared yellow mustard and compliments roast beef very nicely.  Adding the cider vinegar just adds to the tang of this sauce.  The Bragg’s Organic Cider Vinegar is pretty strong compared to most regular apple cider vinegar to you might consider adding additional beef stock if it’s too strong for your tastes.

Smoked Rump Roast with Colman's Mustard BBQ Sauce
Recipe Type: Entree
  • 4 teaspoons Colman's Mustard
  • 2 teaspoons Coconut Sugar
  • ½ cup Bragg's Organic Cider Vinegar*
  • ¼ cup beef stock
  • 1 teaspoon chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ¼ teaspoon Bragg's Liquid Aminos*
  • 2 tablespoons salted butter
  1. Remove roast from refrigerator and allow to come to room temperature.
  2. In a small saucepan heat all ingredients, except Bragg's and butter, stirring until combined
  3. Remove from heat and stir in Bragg's and butter. Set aside.
  4. Heat your smoker to your desired cooking temperature. I used 235 degrees.
  5. Season rump roast with kosher salt, freshly cracked black pepper and garlic powder.
  6. Place roast in smoker and cook for at least 1 hour and then start basting every 20 minutes or so until the roast reaches your desired internal temperature.
  7. I know "if you're looking, you're not cooking" but this roast cooks fast so it really doesn't hurt to open up and quickly baste.
  8. Let roast rest for 15 minutes, slice and serve.
*If you don't have Bragg's cider vinegar use whatever good quality cider vinegar you have. You can substitute soy sauce for the Bragg's Liquid Aminos.

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