Smoke-roasted Beef Rump


5 lb. beef rump roast (bottom round)
1 qt. beef broth (low sodium)
1 tsp. kosher salt
1 tsp. cracked black pepper
1 tsp. olive oil


Prepare the grill for the indirect heat method.
Rub olive oil on roast, coating entire surface. Rub in the salt and pepper.
Place the roast on cooking grate and close the lid.
Baste the roast with the broth every 20 minutes. Roast for 2 hours until a meat thermometer reads 148° (medium-rare).
Remove to a platter and let rest 10-15 minutes; slice and serve.