Smoked Picanha (Rump Cap) on a Smoker or Kettle
Introduction
Smoked rump cap is a whole picanha, its fat cap scored and salted, smoked at 110 to 120C until the centre reaches about 50C, then seared hot and rested to a juicy medium rare.
Rump cap is the Australian name for picanha, the triangular cap muscle prized in Brazilian barbecue, and its thick layer of fat bastes the meat as it slowly renders over smoke.
A whole grass-fed rump cap takes about 1 hr 15 mins to 1 hr 45 mins on a smoker or a kettle set up for indirect heat. This recipe covers trimming and scoring, both set-ups, the pull temperatures and how to slice it so every piece is tender.
Ingredients
For 6 servings
- 1 whole (about 1.4kg)grass fed rump cap (picanha)fat cap on
- 1 tbsp (about 15g)coarse sea salt
- 2 tspblack peppercoarsely ground
- 1 tspgarlic powder
- 1 tspsmoked paprikaoptional
- chimichurrito serve
Utensils
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- Smoker, or a kettle BBQ with a lid
- Charcoal briquettes (40 to 50 for a kettle)
- Chimney starter
- 2 to 3 fist-sized smoking wood chunks, such as ironbark, cherry or hickory
- Drip tray
- Leave-in probe thermometer
- Wire rack and tray
- Sharp boning knife for trimming
- Long slicing knife and carving board
- Long tongs and heatproof gloves
- Aluminium foil
Cooking Steps
Trim and score the fat cap
Trim the fat cap to an even 1cm thick and remove any silverskin from the meat side. Score the fat in a 2cm crosshatch, cutting through the fat but not into the meat.
Dry brine
Rub the salt all over, working it into the scores. Set the rump cap on a rack over a tray and refrigerate, uncovered, for at least 4 hours or up to 24 hours. Just before cooking, season with the pepper, garlic powder and paprika.
Set up for indirect heat
On a smoker, preheat to 110 to 120C. On a kettle, light 40 to 50 briquettes in a chimney starter, pour them onto one side of the charcoal grate and set a drip tray on the other side. Add the wood chunks to the coals, set the bottom vents about a third open and the lid vent fully open above the meat side, and let the kettle settle at 110 to 120C.
Smoke fat side up
Place the rump cap on the cool side, fat side up, with the thicker end facing the fire. Insert a leave-in probe into the thickest part, close the lid and smoke until the centre reads 50C, about 1 hr 15 mins to 1 hr 45 mins for a 1.4kg cap.
Sear over direct heat
Move the rump cap over the hot coals, or onto a very hot grill or cast-iron pan if you are using a smoker. Sear for 1 to 2 minutes per side, finishing fat side down, until a crust forms and the centre reads 56 to 58C for medium rare. Watch for flare-ups as the fat renders.
Rest
Rest on a board, loosely covered with foil, for 10 to 15 minutes, during which the centre climbs 3 to 5C into the medium rare range.
Slice against the grain
The grain changes direction across a rump cap, so cut it into two or three sections first, then slice each section across the grain about 1cm thick. Serve with chimichurri.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Is rump cap good for smoking? +
Yes, rump cap is one of the best beef cuts for smoking. It is tender enough to serve medium rare, so it smokes in under two hours rather than a full day, and its thick fat cap bastes the meat as it renders. Smoke it at 110 to 120C to about 50C in the centre, then sear and rest.
What is the best way to smoke a picanha? +
The best way to smoke a picanha, or rump cap, is whole and fat side up. Score the fat, dry brine it with coarse salt for at least 4 hours, then smoke over indirect heat at 110 to 120C until the centre reaches 50C. Finish with a quick sear over hot coals, rest for 10 to 15 minutes and slice across the grain.
What internal temperature should smoked rump cap reach? +
For medium rare, take smoked rump cap off the smoke at about 50C, sear it to 56 to 58C and rest it to 60 to 63C. Rare finishes at 55 to 60C and medium at 65 to 70C. The Food Safety Information Council recommends at least 63C for whole cuts, the safer choice when cooking for vulnerable guests.
How long does it take to smoke a rump cap? +
A whole 1.4kg rump cap takes about 1 hr 15 mins to 1 hr 45 mins to smoke at 110 to 120C, plus a few minutes to sear and 10 to 15 minutes to rest. Allow longer for a larger cap or a cool, windy day, and always use a probe thermometer, because the internal temperature matters more than the clock.
How is rump cap best cooked? +
Rump cap is best cooked with its fat cap on and finished over high heat, whether it is smoked low and slow, roasted whole or cut into thick steaks and grilled over coals Brazilian style. Keep it rare to medium, because the lean meat under the cap tightens if cooked much further, then rest it and slice thinly across the grain.
