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      Title: Slow Roasting Rump Roasts or Brisket Till Tender
 Categories: Beef, Information
      Yield: 1 Servings
 
      1 ea Rump roast
 
  I once worked for a catering company that did a number of rump roasts
  for large (but budget-minded) parties.  We did primal cut rumps
  (trimmed) by cooking them in a low-temperature roasting box for 24
  hours or more. The result was a tender, medium-rare piece of beef. We
  achieved it by keeping the roasting temperature in the box at 200
  degrees or less. I've successfully done rump roasts in a home
  barbecue and in the oven by keeping the heat VERY, VERY low (again,
  200-225 until it reached the desired internal temperature).
  
  Around here, one of the roasts of choice is brisket (about as tough
  and unpromising as a cut of meat can get.)
  
  I do ours by marinating it in liquid smoke/worcestershire, cutting
  slits in it to flavor the inside with slivers of garlic or onion and
  serrano chiles, and rubbing the outside with a dry rub.  I then wrap
  it in foil, and cook it at 225 for about 16 hours.  The meat isn't
  medium rare (medium rare brisket would NOT be a good thing), but it
  is tender enough to cut with a fork.
  
  From : Kathy Pitts Thu 13 Jul 95 01:36
  U/L to NCE by Burt Ford 9/06, 03/07.
  From: Burton Ford                     Date: 03-26-07
  Cooking
 
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