Preheat your smoker to 120˚C.

Remove silverskin from the bottom of the rump cap and trim the sides & score the fat lightly.

Season with Grill Society Chicago Steak BBQ Rub.

For a medium rare/medium cook – smoke until the internal temperature reaches 50˚C.

Once at temp, remove from the smoker and wrap tightly in foil while you make the chimichurri and if you have a charcoal BBQ, light the coals to prepare the charcoal – if not, a hot heavy pan with some butter will be sufficient to sear the rump cap.

Slice the capsicum cheeks and grill or pan fry until charred, remove to cool.

Chop parsley, coriander and capsicum, add to a bowl with garlic, cumin, paprika, red wine vinegar and a dash of oil – mix to combine.

Once rested, sear and flip constantly for 1-2 minutes until desired sear is achieved and the rump cap has reached around 58˚C.

Remove and rest for 5 minutes, slice thinly with the grain, top with the red chimi and eat!

Dig In!

Enjoy!