Rump Cap / Picanha by Schueys BBQ

rump cap

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner while chuck roast is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cost-effective.

Preheat the grill to 180°C (356°F).

Trim excess fat from the rump cap if needed.

Season the rump cap generously with salt flakes and coarsely cracked black pepper.

Rub minced garlic granules over the meat.

Place the rump cap on the grill, fat side down, for 5-7 minutes until seared.

Flip the meat and reduce the heat to medium.

Cook for an additional 1 hour and 20 minutes, or until the internal temperature reaches 48°C (120°F).

Finish by searing over high direct heat until the internal temperature reaches around 55°C (131°F).

Remove from the grill and let rest for 22 minutes.

Slice against the grain into thick pieces.

Serve with a sprinkle of salt flakes as garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens