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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3217376" data-attributes="member: 5412"><p>Yes, rump roast. I was going for tenderness. Marinated it for two hours in Daddy Hinkle's steak marinade.</p><p> Kept it at the 250 degree level for about 3 hours basting every 30 minutes with a mix of aged balsamic, Lea & Perrin worcestershire sauce and olive oil with some crushed garlic in the sauce. Wrapped for one hour and rested for 15 minutes. Sliced and poured the juices left in the foil back on the roast.</p><p>It turned out fantastic. We shared with neighbors. No knife needed, fork tender.</p><p>Next venture with this method will be a boneless pork butt with some chorizo sausage stuffed in the middle.</p><p>Didn't have any smoking wood available, but your right, it would have added another layer of flavor.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3217376, member: 5412"] Yes, rump roast. I was going for tenderness. Marinated it for two hours in Daddy Hinkle's steak marinade. Kept it at the 250 degree level for about 3 hours basting every 30 minutes with a mix of aged balsamic, Lea & Perrin worcestershire sauce and olive oil with some crushed garlic in the sauce. Wrapped for one hour and rested for 15 minutes. Sliced and poured the juices left in the foil back on the roast. It turned out fantastic. We shared with neighbors. No knife needed, fork tender. Next venture with this method will be a boneless pork butt with some chorizo sausage stuffed in the middle. Didn't have any smoking wood available, but your right, it would have added another layer of flavor. [/QUOTE]
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