How to Cook Rump Cap/Picanha

hey everyone welcome back in this video we're going to be smoking some rump cuts all right so we've got this beautiful little piece here it's about 1.4 kilos it's the black onyx range from rangers valley it's a marble score 3 plus pure black angus so we'll go ahead and get started by trimming it up so we'll just start by opening up the packet that aside for now then we just want to trim off all of this silver skin we're not going to touch the top we're going to leave that top fat on there today so we'll just take this silver skin off and any excess fat that's underneath but it looks like it's pretty much just silver skin so i've seen this done by malcolm reed where he just straight smoked it didn't sear it at the end and it came out amazing he said it was one of the best bits of beef he had i think he cooked some wagyu but this stuff is equally impressive this black onyx by rangers valley i've had it heaps of times before we've had the brisket the beef cheeks the steaks and i haven't had the rump cap yet so i'm pretty excited to see how this goes so he pretty much smoked it at 275 fahrenheit or that 135 celsius we've got our smoker just getting ready behind us i'm going to be using the oklahoma joe's drum smoker today and we're just going to season it up once we've trimmed it all real simple salt pepper garlic we've got a beautiful little douse strong utility knife absolutely love this thing and the last thing we're going to do is we're going to score this far on top really lightly just so it can open up a bit because we're going to cook it fat side down on the smoker it's going to allow for some of that fat to render out and open up and go really nice and crusty and pretty much cook it the same way malcolm reed did it looked amazing i wanted to try ever since i seen the video i'm pretty excited to try today and show you guys how amazing this is so you also want to take note of which way the grain is running in the meat so as you can see hopefully you can see it on the camera it's running that way so when we slice it we'll obviously slice it across the grain so now this is trimmed up let's make a quick simple rub to season it with all right so real simple in a shaker or a bowl we're going to start with a tablespoon of salt a tablespoon of cracked black pepper and then a teaspoon of garlic powder and that's it right so we'll give our rub a little shake mix it all together and then we'll just give this a seasoning all right that's all seasoned up we're going to wait for our smoker to come up to temperature and then we're gonna get it on all right so we're just gonna move our cherry chunk a bit closer open that vent up that vent right up and then once it gets to about 250 fahrenheit or 120 celsius we're just going to close that down to about there and it should sit pretty at 275 fahrenheit or 135 celsius so we'll come back soon once we're up to temp all right we are all up to temp let's get this thing on put our meat probe in as well you want to make sure your meat probe's in the thickest part and we're going to take this to around 130 fahrenheit internal or 54 degrees celsius so we'll just let it sink away do its thing and we'll come back when we reach that mark all right so one other little tip before we close the lid as you can see hopefully you can see it the grain of the meat is running that way so i've put my meat probe the same way i'm going to slice it just as a reference for when we get it out because you might not be able to see the grain once that bark is sort of formed and set later in the cook so we'll shut the lid and let it go right about 45 minutes in this isn't going to take much longer all right time to get it out for a rest all right so our rum cup is done we're just going to cover it lightly with some foil and let it rest for about 20 minutes before we slice and serve it all right this is how to rest for about 15 minutes now and i seriously can't wait any longer so let's get it out slice it up and have a taste the strong slicer there i'm expecting these and sort of thinner bits to be a little bit more well done as you'd expect slice it to however thick you want this is looking incredible i love this end bit [Music] mmm that flavour is unreal that is incredible just our salt pepper garlic is all you need got a good quality bit of beef like that i think austral meats if you're in south australia one of the only places you can get the rangers valley stuff all right you gotta try that if you're a steak lover that's awesome that's gonna impress so let's take a few more slices off and have a look so that's an absolute winner in my books the crispy fat on the bottom the salt pepper garlic the beefy flavor the smokiness that is wicked really enjoyable malcolm reed big shout out to you that was awesome so i'm gonna go scoff the rest of this off camera thanks for watching and we'll see you next time you

Channel: Aaron Palmer | Low n Slow Basics

Views: 50,259

Keywords: picanha, rump cap, smoked picanha, smoked rump cap, malcom reed, how to bbq right, steak, beef, bbq, oklahoma joes, meat, cooking, recipe, low n slow basics, low and slow basics

Id: 2TzZslW75vk

Length: 6min 28sec (388 seconds)

Published: Thu Apr 08 2021