Step 1

Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the Disposable Drip Pan on top and the Stainless Steel Grid, to 140 °C.In the meantime, make crosshatch cuts in the layer of fat on the beef rump. Peel the garlic, crush the cloves and chop finely. Remove the thyme leaves and rosemary needles from the sprigs and chop finely.Rub the rump all over with the olive oil, garlic and herbs. Sprinkle with sea salt flakes and freshly ground black pepper.

Step 2

Place the rump on the grid with the fat side up. Insert the pin of Dual Probe Remote Thermometer into the centre of the meat and close the lid of the EGG. Set the core temperature to 48°C and let the rump cook approximately 60 minutes until this temperature is reached.Remove the rump from the EGG. Cover the meat loosely with aluminium foil and allow it to rest; in the meantime, you can grill any vegetables that you may want to serve. Then remove the grid, the Drip Pan and the convEGGtor from the EGG. Place the Cast Iron Grid in the EGG and bring the temperature to 200°C.Place the rump with the layer of fat on the grid and grill it until crisp about 2-3 minutes. Keep moving it around while grilling, because the fat can cause flames and also briefly grill the meat side.Remove the picanha from the EGG and allow to rest for about 10 minutes, covered loosely with aluminium foil, before you cut the meat.