Better Than Expected: Dub Shack BBQ Presents Roast Beef

A few years ago, I tried to outdo the Arby's beef and cheddar sandwich using eye of round. While it wasn't a complete flop, I hadn't tried again since. 

Until now.

Here's how the friendly pitmaster did it.

INGREDIENTS 

One rump roast

Killer Hogs' TX Brisket rub or your favorite beef rub

Worcestershire sauce

Beef broth

STEP ONE. My local grocery store had whole rump roast for sale earlier this summer - and ironically, just as soon as I was off my lifting restrictions related to my prostaterectomy, I bought one hoping that I would have hit one of those mislabeled licks. Unfortunately, that did not happen. However, what came of fourteen pounds of protein is something for the ages: I patted it dry and trimmed off what little silver skin existed. 

STEP TWO. Once dried all around and to fortify the beef element, inject beef broth all over the roast to where it is pumped up than the bodybuilder teenaged A.C. was jealous of because he (the bodybuilder, not me) had both the muscles and the girls. Now that it is swollen like a boulder, slather on Worcestershire sauce all over the meat and apply a heavy amount of TX Brisket rub everywhere since larger cuts of beef can handle it. Set aside and light the smoker.

STEP THREE. Because I've been in a little bit ofa drought when it comes to the types of wood used, I grabbed a few sturdy splits of mesquite wood and lit up Junior for today's cook. Since this is a low and slow affair, bring the fire up to 225 degrees before placing the rump roast on those grates. It won't be ready until the internal temperature hits 135 degrees preferably at the center of the protein but do check other locations within the roast to ensure that it won't dry out. 

STEP FOUR. In the miracle of time and a few more used mesquite splits, the rump roast is done. Bring it inside to rest for at least an hour before slicing into today's achievement for getting into it could leave our families and friends with a tough chew. 

Slice thinly and enjoy!

My thoughts: I did better than last time, but guess what? It's even better the next day as sandwiches or alongside baked potatoes! Roast beef holds in the refrigerator for a good minute, so no rush in clearing that corner in favor of other foods yet. As it turns out, this is the final food item that the night crew that I have been a part of since '12 and willing taste testers for my entire barbecue journey will get to partake of due to the elimination of my role and subsequent new-to-me gig that no longer allows the time and energy to provide a great community service plus a strong camaraderie. Haskell mostly shuts down by 9 pm and one of the PSAs we give to the lemon heads is to keep their heads on a swivel while driving at night since the local police department has quite the unsavory reputation. I'm not sure of where this turn in the Year of Momentum takes me, but if I haven't learned anything else in 2025, it is to grab that bull by the horns and hold on for a wild ride. 

Thank you for reading and making this recipe your own - or using this blog as the blueprint to a wonderful family dinner or a slew of roast beef sandwiches that will keep you out of the Arby's drive thru window or prevent a few extra steps into Subway for their footlongs. I also just bought a few carving knives that should get the job done for not only Thanksgiving but also whenever brisket returns to the menu so those thin slices can be stacked up as wide as the mouth allows. Anyway...be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

God bless, I'm out ✌🏿