How to Cook Rump Cap/Picanha
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- čas přidán 6. 04. 2021
- In this video, we're doing a smoked Picanha/Rump Cap inspired by @howtobbqright .
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Now i'm a huge steak lover, so when I seen Malcoms upload smoking a whole rump cap, I had to check it out. It looked so good that I just had to try it myself and man did it impress!
Juicy, smokey, tender and full of flavour! A steak lovers dream.
We smoked this in the Oklahoma Joe's Bronco drum, picked the meat up from Austral Meat we use some Natural Smoke Cherry for a subtle smoke hit and Olive Pip Co Briquettes for fuel. As mentioned in the video, this was a Black Onyx brand by Rangers Valley. They produce incredible beef!
The meat was trimmed and sliced using our Dalstrong knives!
We straight smoked this fat side down until it hit 130F/54c internal, gave it a rest and then sliced.
It was so good, I can't wait for you guys to check the video out and try it yourself!
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code CZcams10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
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#picanha #rumpcap #lownslowbasics - Jak na to + styl
Hey everyone!
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Great video, thank you for sharing. I'm definitively going to try this now. Also like your style. No flashy nonsense, just good info and to the point 👍 Greetings from The Netherlands.
Thankyou 😃
I've been BBQing for 8 months now. And I have pulled of some cracking meals thanks to your videos. This Goldie oldie is no exception. I did deviate and experiment a little my self though. So I set the Webber up in a snake got to 120c added my pichana and some pecan. But I also added in a foil tray some pineapple slices half a cup of pine apple juice, a cup of BBQ sauce half a cup of brown sugar, a cup of beef stock tablespoon of smoked paprika, table spoon of cracked black pepper, salt and the trimmings I had from a brisket I did recently let all this smoke in there with the rump cap. Once it was cooked added the juices to the sauce and put the sauce directly over the heat and reduced the sauce while the pichana was resting added that sauce over the cut up meat and wow was it awesome. You should give it a go. I have done a similar process with brisket before and had a bloody good result as well
I did the same, 2 weeks ago, using Malcoms' method, @ 275*F until it reached 125*F, then rested and sliced. I couldn't wipe the smile off everyone faces!
Keep the videos coming :)
Thanks so much!
Just did one of these myself after stumbling across your channel. Absolutely delicious feed.
Kids loved it too which is always a plus, keep it up mate!
Awsome as usual buddy thank you for all the great cooks. Austral meats is my local butcher and i have noticed a lot of people in there asking about briskets etc, probably your subscribers. The Wagyu there is A5 and amazing. Great work thanks Mate
That's awesome! Thanks for the support mate, great butcher hey :)
looks great dude, job well done !
Thanks man!
Mate that looks insane!! With all these cooks you do I need to find time to try them. They won’t turn out as good but it’ll still be good!! Amazing!!
Thanks bro! You never know, you might do it better!
@@LownSlowBasics very doubtful lol. I’m still very much in the beginner stage
I smoked a Picanha today right up to 202F and it was better than Brisket. Wow!
The probe direction as a reminder on how to cut it is a pro tip! Thx
Looked great! Picanha also comes out beautifully on a rotisserie
Thankyou, yeah i definitely want to slice and throw on the rotisserie next time :)
@@LownSlowBasics Picahna is my favourite beef cut. It's so versatile. Smoked, roast, steaks, skewers, rotisserie. So many things you can do with it. I don't feel right unless I've got one in the fridge. Just a tip in case you didn't know. Don't forget to make sure when you slice it into steaks before you cook that you take into account how you're cutting it to serve. If you're going to cut it as it off the skewer/rotisserie (like at a Brazilian restaurant) you want to slice the steaks across the grain before you put them on the skewer and cook them. That way you'll be cutting across the grain as well off the skewer. If you plan to take them off the skewer etc and cut like a normal steak or cook them as steaks on the BBQ as is, you have to slice the raw steaks, WITH the grain so your final cut can be across the grain. Check out Guga on Guga foods, if you haven't already. Everything I know about Picahna, I learned from him so I take no credit. He has shown me the light. I thought a good rib eye was the best beef behind beef ribs, but Picahna is the best beef cut hands down, for me. Thanks for all your vids. I'm liking your content.
Thanks for the vid. Cooking my first today.
Awesome!
One of my fav cuts of meat, stay tuned for my dry aged rump cap wrapped in seaweed, out next week, cheers bro love your vids
Now that sounds interesting!
@@LownSlowBasics I’ve done a rump cap and a 6 point bone in rib eye roast
Bro you're killing me. WOW. I gotta do something like this soon. cheers.
Appreciate you man, thanks so much!
Gonna do that soon. The dog in the background wants some, too!
😝
Great tip about inserting meat probe in direction of grain!
Thankyou!
Hey bro love the vids so thank you! How long did this roughly take in the smoker ?
Hey mate, loved this cook as I’m also a fan of Malcolm. After watching your video I went to watch his….why do they call it sirloin and we call it rump cap? Is it the same cut?
Do you prefer this method like a steak vs the low and slow like your other video smoking until 200 degrees?
I did a Picanha a couple of years ago, cut it up thin like you did and got smashed on facebook. But I loved it! Sure the traditional way is steaks on the spit, but this way is just as good IMO!
Yep totally agree. So good!
Making me hungry. Need to hit austral Saturday now
Definitely do!
Doing that one tonight Cobber. With some Pork belly. Should be mad stuff :)
🤘
That looks amazing man, i noticed you use alot of char griller bbq's, i am looking at an offset upgrade from the cheap bbq galore offset, how do you find the char griller offset? And have you compared it to the oklahoma joes offset or have an idea of which one is better, cheers mate
Thanks mate! Yeah we've got the OKJ one and definitely rate it better, better quality and can be converted to reverse flow too.
Hey mate, great cook! I have 1 easy question though.... any reason you cooked to 130 as Malcolm pulled it at 122? I’m asking because I’m cooking one this arvo. Keep up the great vids mate.
I just liked mine a bit more done than Malcolm's :)
Mate i have tried rump cap, it was cooked by a brazilian mate of mine, just rock salt and cooked over charcoals, omg best piece of beef ive ever had, now would i be able to smoke this in my weber kettle? Many thanks
Nice! Sure can mate, just go indirect to start abs finish off with sear at end.
Not bloody bad mate... Not bad at all
Cheers mate
Doing one today..
Would this be a good cut to rotisserie?
Any particular reason you had the meat on the grill with the fat cap on the down side? I always read you need to keep the fat cap up. I’m brand new on smoking meat, so I still got a lot to learn, so I’m just wondering. Thank you.
I only done this for this particular set up as my theory was that it'll help protect the meat and crisp up a bit too. Highly recommend doing this if you are cooking using this method. Smoking like a brisket i'd have kept fat cap up.
I just had dinner and im hungry again. Question for ya, how would this turn out differently if you used a pellet, offset, kamado or weber? Is there a particular trait or reason why you went with a drum? Maybe you can do a video on like what meat turns out best on what smoker and why. Keep the videos coming!!
Great question, I only used it as that's what Malcom Reed used, I think other smokers may be too close or too far away from direct heat. Drum was a great setup to get that crispy fat without burning it.
@@LownSlowBasics stop saying crispy fat, your killing me!!!!
Malcom is awesome, do you watch Pitmaster x? They have some great ideas and really push the boundaries
@@stevenla359 sure do, great guys to watch!
Would a kettle bbq be ok to do it with snake method? And rough time frame
Could do. Roughly 90 min I guess
Want to try this Aaron. I’ve seen some videos where people smoke it like they do a brisket and that also looks awesome. Thoughts? I Want to try it both ways. Cheers. Tony
Yep, you can follow the brisket method and it turns out great :)
@@LownSlowBasics have some steak shooter that I got from Russ when I bought his smoking wood so will give that a try.
Making this tonight. That fat went soft enough at room temp. Used a worcestershire sauce as binder and hit it with a lil salt n peppa and a bit of montreal. Having it with a potato salad that has bacon, egg, spring onion, n stuff in it with some chimi churri. can't wait. Cheers bro.
Can't wait to hear how it went 🤙
@@LownSlowBasics Fire is on and overtemp. Got vents shut and spritzing the fire lol. wish me luck. I had to do it like this cos the fuel i have burns dirty if not ashed over. I'll get there.
@@LownSlowBasics I have now got stability at 250. opening top vent to get 275f
@@LownSlowBasics Maaate, pretty good. I chased my tail a bit with the temps between 240- 290f. I got a clean burn though so all good. I let it run a lil hot at the end to get that maillard reaction and it worked well. Pulled and rested at 126f for 20 mins. Was tender, juicy and pretty rare. Great flavours. I'm not disappionted for my first go at it and I learned a lot from this cook. Overall I'm very happy and my brother is still raving about it. Thanks for the vid and the inspiration. Will do again and hopefully to perfection next time. I give this effort a solid 8.5. cheers mate.
@@victorbitter583 thanks for the update legend! Glad to hear you guys enjoyed it. Almost thinking I'd go to 130-135 next time and try a Wagyu one.
Hi - about how long did this cook take at 275 degrees? Thanks
Around 1 hour
How do you reckon this cook would go using your rub steak shooter? Or you can't beat the simplicity of SPG?
Steak shooter would be perfect for this!
Well, we never roast picanha this way here in Brazil. In home barbecues we usually grill the entire piece starting with the fat side up. After grill both sides we cut in small pieces, salt and grill again in the raw sides. Picanha is always rare or medium rare and cut is thin slices.
I can’t argue with that. Would be amazing.
@@LownSlowBasics feel free to ask me, there are other way to roast and grill Picanha
👍
👌
Change your tube to bbq gaget man
@@iLLicitNz78 good one 👍
How long for 2kilo cook
Hey, hoping you can explain something. You cooked this to 130C internal, but the recommended internal temp for medium beef is 60C. How is this not majorly overcooked?
One is deg Celsius, one is deg Fahrenheit
@@jetmahler846 of course. Thanks!
If I was to do this on a Weber kettle, how would you go about the set up mate?
I’d probably just set it up, fat cap up, using 1 full charcoal basket, or the snake.
Yeah sweet. Just running the same temp as the drum? Gonna give this a go tomorrow 🤞🏽
@@andrewpeachey4823 yep, definitely, be fine around 275-300f/135-150c.
Cheers mate. Hopefully I don’t stuff it up!
@@andrewpeachey4823 Hi I was just wondering if you gave this a go and how it turned out?
This looks sooo good!! thumbs up from a fellow food content creator
How would the recipe translate to a Weber?
You could do it indirect with 1 coal basket then finish for a few minutes direct far side down at the end.
Man, I can’t wait to try this!! Only problem is that I don’t have a smoker 😂
Time to buy one 😜
@@LownSlowBasics haha yea definitely, what would be you suggestion for someone new to bbq?
@@nomolossb9024 try pick up a cheap 2nd hand Weber to start on :)
All you need now is a BBQ collection like Malcolm.
Been following his channel for years.
Only just discovered yours.
Keep up the great work.
Thanks so much, that's the dream hey. He's a true legend.