Charcoal Picanha is the Rump Cap with the fat on
A deep flavored Charcoal and spice rub rendering through the fat of the Rump, amazing.
On a medium to slow cook, roughly 90 minutes per kg on 150’c in the bag that it is packaged. Just cut 3 or 4 holes in the top of the bag to let it breathe. Pieces range from 1kg upwards, recommend 3-4 serves per kg.