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 YOUTUBE10 to get 10% off your purchase): https://www.lownslowbasics.com.au/

INKBIRD products I use (use code LOWNSLOW15 to get 15% off):

https://www.ebay.com.au/itm/225214849753

The camera I use (Sony a6400): https://amzn.to/3QaYDxd

The studio lights I use: https://amzn.to/3XhPlSz

Meat injector: https://amzn.to/3jIVCrJ

Jaccard (meat tenderizer): https://amzn.to/3QaUBET

Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): https://victorinox.com.au/cutlery/fib...

Smoking wood: https://www.naturalsmoke.com.au/produ...

Fire lighters and lighters: https://zippo.com.au/

Meat: http://www.australmeat.com.au/

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#picanha #rumpcap #lownslowbasics