One of my favourite cuts of beef to cook on the barbecue is picanha aka rump cap. Cooked nice and pink this tasty cut can be really moist and tender when cooked as a whole joint. I usually pick up a 2kg joint which is available from numerous online butchers but ask your local butcher as they will be able to sort you out too.

Picanha was first made popular in Brazil when it was sliced into strips, skewered and cooked churrasco style over coals. The type of cut you get served at an all you can eat Rodizio style restaurant. Sliced off the skewer in thin strips. Keep that card on green to keep the meat coming. You know the ones…

We’ve tried it on skewers but like to keep the joint whole. The fat cap is great for adding flavour, keeping the meat moist and protecting it from the heat. For this cook we used our Steakhouse Gaucho BBQ Rub, you can also use our Brazilian Churrasco BBQ Rub which we designed in homage to this very meat and the way it was cooked.

After seasoning up the meat with the rub fired up the Kamado Joe and set it up for indirect cooking on one side and a lower grate on the other directly over the coals. I’d say 80% of the time this is how we have the Kamado Joe set up. This allows you to sear the beef over the direct flames and then let it retire to indirect heat and shut the lid.

Aiming for rare and around 50-54c, I inserted a MEATER temperature probe so I could keep an eye on the internal temps. I’m not the biggest fan of the MEATER as it can be a bit temperamental and doesn’t have the best range, so I only really use it for big joints. The rest of the time I just cook by eye or use a Thermapen on smaller steaks etc.

I seared the meat on all sides over the coals, moved it over to the other side above the deflector plate and shut the lid. Temp was around 190c and from start to finish it was ready in around 50mins to an hour and rested.

The rub gives the picanha a lovely tasty crust, whilst the middle is nice and pink. Sliced thin with a sharp knife and some chimichurri with whatever sides you want and you’re away. Plus a nice glass of red to go with it.

Smokey Carter Garden Chimichurri

I don’t have a set recipe for making chimichurri and to be honest I hate following recipes and have always done my own thing. My chimi consists of usually whatever fresh herbs you have to hand or thats growing in the garden. This can be parsley, mint, coriander, chives, thyme, rosemary, lemon balm. Once you’ve got your greenery I will always add a crushed clove of garlic, splash of red wine vinegar, good glug of good quality extra virgin olive oil and salt and pepper to taste. The secret ingredient a tablespoon of our Smokey Chipotle Chilli Jam. I sometimes add in some dijon mustard too. Leftover chimi is great in pasta sauces or soups. Nothing goes to waste in our house. Thinly sliced picanha leftovers is also perfect for midweek lunches like quesadillas, tacos or a simple roast beef butty.