cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Hi all,
Ok, last week they had whole vac-pak rump, listed as "Whole Boneless Rump Roast" on label...choice grade, Angus...etc.
I've been watching YouTube videos on how to process it...and some videos were saying this was also known as "Top Sirloin" roast?!?
I always had thought top sirloin was more of a choice cut than a rump roast, but I had no idea they might be synonymous terms?
Anyone know much about this?
Anyway, the videos showed cutting it apart with the Picanha roast you could cut like Argentine steaks....and other cuts.
Has anyone dealt with one of these?
I bought a couple due to good price....was contemplating just tossing one whole on on the smoker and treating it like a brisket?
Or, would it be better to cut it into smaller "named" roasts and steaks and maybe just roast rather than smoke...etc?
Hoping someone has dealt with one of these whole subprimals and had some suggestions.
It's a 3x day weekend coming up and I want to cook outdoors....
Thank you in advance,
cayenne
Ok, last week they had whole vac-pak rump, listed as "Whole Boneless Rump Roast" on label...choice grade, Angus...etc.
I've been watching YouTube videos on how to process it...and some videos were saying this was also known as "Top Sirloin" roast?!?
I always had thought top sirloin was more of a choice cut than a rump roast, but I had no idea they might be synonymous terms?
Anyone know much about this?
Anyway, the videos showed cutting it apart with the Picanha roast you could cut like Argentine steaks....and other cuts.
Has anyone dealt with one of these?
I bought a couple due to good price....was contemplating just tossing one whole on on the smoker and treating it like a brisket?
Or, would it be better to cut it into smaller "named" roasts and steaks and maybe just roast rather than smoke...etc?
Hoping someone has dealt with one of these whole subprimals and had some suggestions.
It's a 3x day weekend coming up and I want to cook outdoors....
Thank you in advance,
cayenne