Recipe - Low & Slow Rump Cap (Picanha)

Low & Slow Rump Cap (Picanha) by Adriano Ferreira de Andrade

Serves: A family of 4 – 5


  • Rump Cap (Picanha) 1.5 – 1.8kg
  • BRZ Food Picanha spice
  • BRZ Food Gringo spice
  • Olive Oil
  • Vinegar
  • Salt


  • Aluminium foil
  • BBQ with a temperature gauge or thermometer
  • Bowl


  1. First, remove the silver skin from the bottom of the rump cap. Score the fat of the rump cap in a 1cm diamond pattern.
  2. After that, apply BRZ Food Picanha spice generously over the fat layer of the rump cap.
  3. Place the Picanha on a plate uncovered in the fridge to rest for 1 hour.
  4. Fire up your BBQ configured for indirect cooking (refer to manufacturer’s instructions). Bring to a steady temperature of 148°C (300°F).
  5. Place rump cap onto the BBQ grate (fat side up) indirect from the heat and cook to reach 43°C / 110°F usually 30-40 mins.
  6. Now there is time to prepare a chimichurri condiment for the finished Picanha. In a bowl, add 2 tablespoons of BRZ Food Gringo to 50ml of olive oil and ½ tablespoon of vinegar (salt to taste). Turn the rump cap around (fat cap down) and keep close to the heat for 10 mins to cook the fat (watch closely the fire because the fat can catch on fire very easily).
  7. Remove the rump cap from BBQ, place on a chopping board, cover with aluminium foil and rest for 10 mins.
  8. Slice rump cap into steaks (3cm) and season again with Picanha.
  9. Cook direct over the heat for 1 minute each side to reach the desired doneness.
  10. Rest the rump cap steak for 10 mins and slice it against the grain.
  11. Drizzle the BRZ Food Gringo chimichurri over the sliced steak.