Smoked Bottom Round Roast – Instructions. Smoking a rump roast on an outdoor cooker produces flavorful, tender beef with a tantalizing, smoky aroma. Step 1: Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature. A rump up to 6 lb. Step 2: Set up and preheat your smoker to 250°F. Rump roast, like chuck roast, is a very heavily exercised part of the cow, full of marbling and collagen. The beauty of smoking a large cut of beef is that the cooking essentially takes care of itself, with minimal involvement by the backyard chef. can take up to three to four hours to smoke and require basting once per hour. If using an electric smoker, fill the water bowl half way and place wood chips in the tray. Taking it up to 205*F would let the meat be Pulled. This is a great way to make that roast. It can be just as delicious as chuck roast, though chuck often provides shoppers with a more affordable purchase. 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