Steps
- 1
Cut rump roast into 3/4”-1” squares.
- 2
Combine meat rub ingredients and mix thoroughly.
- 3
In 1 gallon zip-loc bag, add meat, rub & a splash of olive oil. Shake to coat meat. Place bag of meat in refrigerator for a minimum of 4hrs. Can be left in refrigerator overnight.
- 4
Dice or chop onion & peppers (size to preference). Crush garlic in garlic press.
- 5
Combine onion, garlic, chili seasoning & remaining chili ingredients into large crock pot (7 qt+) and turn on high.
- 6
Set smoker for 200 degrees.
- 7
While crock pot and smoker are heating, take coated meat and skewer.
- 8
Place skewers on smoker for 1.5-2 hrs. Meat can be 125-140 degrees.
- 9
Add meat to crockpot and stir. Replace lid and leave on high for 6 hrs.
- 10
After 6 hrs set crockpot to low/warm & serve.
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