Set up you rotisserie and grill for high indirect heat of around 400°F. I’m using a 22” Weber Kettle with a rotisserie attachment. So I’ll start by lighting a chimney full of good quality lump charcoal and once it is fully lit, I’ll distribute that evenly between two charcoal baskets. I’ll then push them to either side of the charcoal grate. Then I’ll add a drip pan for any fat runoff between the two charcoal baskets.
Add a chunk of cherry wood on one of the baskets of lit charcoal. Any good smoke wood will work.
Trim any silver skin off the rump cap, then slicing with the grain, cut the rump cap into 1 ½ to 2 inch thick slices.
Carefully skewer them onto the rotisserie, folding each piece to look like a horse shoe.
Then give apply a liberal amount of course sea salt and set aside for at least 30 minutes.
Place picanha into the grill and put the lid on, with all the vents wide open.
Once the internal temperature reaches 125°F, (use an instant read thermometer to check) take the meat off the heat, remove from the skewer and loosely tent under some aluminium foil and allow the meat to rest for 10 minutes.
After 10 minutes, the internal temperature should have risen to 130°F to 135°F. Now it’s time to slice across the grain in ¼ to ½ inch thick slices and layout on a serving platter or board.