BBQ Picanha Rump Cap

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There’s a reason Brazilians have built an entire culture around the barbecue.

The churrasco tradition is about more than meat — it’s about fire, patience, and bringing everyone to the table at once. And at the heart of it all? The picanha.

We’ve taken that spirit and bottled it in our Brazilian BBQ Rub — sea salt, paprika, garlic, ginger, mustard seed — and built this recipe around it.

Ingredients

  • 50 gms Taipan BBQ Brazilian Rub
  • 1.2 kgs picanha (rump cap), fat cap on
  • 2 tbs olive oil
  • 4 ears of corn, husks removed
  • 80 gms unsalted butter, softened
  • 3 tbs fresh flat-leaf parsley, finely chopped
  • 2 garlic cloves, minced
  • pinch of dried crushed chilli or red capsicum
  • 1 lime, juiced
  • 1 pinch flaked sea salt, to finish
  • 120 mls sour cream, to serve

SERVES 4

Directions

  1. Score & rub the picanha: Score the fat cap of the picanha in a crosshatch pattern, cutting through the fat but not into the meat. Drizzle with 2 tablespoons olive oil and massage 50 grams Taipan Brazilian BBQ Rub generously all over — use about 35g on the meat, reserving 15g for the corn. Make sure the rub gets into the scored fat.
  2. Rest & marinate: Place the rubbed picanha on a plate, uncovered, in the fridge for at least 60 minutes — or overnight for maximum depth of flavour. Remove from the fridge 30 minutes before cooking to bring to room temperature.
  3. Make the chimichurri butter: While the meat rests, mix the softened 80 grams unsalted butter, softened with 3 tablespoons fresh flat-leaf parsley, finely chopped, 2 garlic cloves, minced, pinch of crushed chilli or capsicum and half the juice of 1 lime, juiced. Season with a pinch of 1 pinch flaked sea salt, to finish. Roll into a log using cling wrap and refrigerate until needed. This can be made up to 3 days ahead.
  4. Grill fat-side down first: Heat your BBQ to high. Place the picanha fat-side down over direct heat. Cook for 6–8 minutes without moving it — the fat will render and the sugar in the rub will begin to caramelise into a deep, dark crust.
  5. Sear all sides: Flip and sear the remaining sides for 3–4 minutes each over direct heat until a rich crust has formed all over. You’re looking for deeply caramelised, almost charred edges.
  6. Finish low & slow: Move the picanha to indirect heat, close the lid, and cook for a further 15–20 minutes until the internal temperature reaches 55–58°C for medium-rare. Remove from the grill and rest, loosely tented with foil.
  7. Grill the corn: While the meat rests, rub each ear of 4 ears of corn, husks removed with a little butter and dust with the remaining 50 grams Flavour & Spice Brazilian BBQ Rub. Grill over direct heat for 8–10 minutes, turning regularly, until charred and caramelised in spots.
  8. Rest the meat: Rest the picanha for at least 10 minutes before slicing. This is non-negotiable — it lets the juices redistribute and the crust firms up beautifully.
  9. Slice & serve: Slice the picanha against the grain into thick, generous pieces. Arrange on a board or platter. Top each slice with a round of the chimichurri butter and let it melt over the hot meat. Serve the grilled corn alongside with 120 milliliters sour cream, to serve and a squeeze of remaining 1 lime, juiced. Finish everything with a pinch of 1 pinch flaked sea salt, to finish.
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