1) Brazilian-style Smoked/Rotisserie Cupim (crispy outside, jelly-tender inside)

Great for: BBQs, smokers, rotisserie grills
Time: 6–9 hours + resting

You’ll need

• 1 whole Brahman hump

• Coarse salt (or 50/50 kosher salt & flaky salt)

• Optional rub: black pepper, garlic powder, onion powder

• Neutral oil or beef tallow

• Wood: ironbark, pecan, oak or hickory (mild to medium smoke)

Prep (the day before if you can)

1. Trim & score: Lightly trim any ragged silver skin. Score the fat cap in a shallow crosshatch (don’t cut into the meat).

2. Dry brine: Season generously all over with salt (about 12–15 g per kg). Refrigerate uncovered 8–24 hours for deeper seasoning and better crust.

Cook

3. Preheat: Set your smoker/BBQ for indirect heat at 120–135°C.

4. Season: Pat the hump dry. Very light coat of oil/tallow, then a simple rub (salt if already brined, plus pepper/garlic/onion if using).

5. Onto the pit/rotisserie: Place fat side up (or spin on the spit). Add a couple of smoke chunks early.

6. Build bark: Smoke until internal temp is 70–75°C and the surface looks set (typically 3–4 hours).

7. Wrap (Texas-style): Wrap snugly in butcher paper or foil with a spoon of tallow or a splash of stock. Return to the pit.

8. Render & tenderise: Continue cooking until 92–96°C internal and probe-tender (a skewer should slide in with little resistance). Expect another 2–4 hours depending on size.

9. Rest: Keep wrapped and rest in a warm place or esky for 45–90 minutes to relax the fibres and reabsorb juices.

Serve

10. Slice across the grain: Find the grain and cut into 1 cm slices (or cube for party bites).

11. Finish & sides: Sprinkle flaky salt. Serve with chimichurri, farofa, vinaigrette salsa, roast potatoes or a crisp salad.

Tips

• If you want a firmer crust, unwrap for the last 20–30 minutes to re-set the bark.

• If your smoker runs hot, shorten the bark phase and rely on the wrapped stage to protect moisture.

 

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2) Low-and-Slow Oven Braise (set-and-forget, ultra-tender)

Great for: Home ovens, meal prep, shreddy sandwiches or tacos
Time: 4–6 hours + resting

You’ll need

• 1 Brahman hump (2–3 kg), lightly trimmed

• Salt & pepper

• 2 tbsp oil

• Aromatics: 1 onion (sliced), 4 cloves garlic (smashed), 2 celery sticks, 1 carrot

• Braising liquid: 1–2 cups beef stock + 1 cup dark beer or red wine (or all stock)

• Optional: 2 bay leaves, 1 tsp dried thyme or oregano, splash of Worcestershire

Prep

1. Season: Pat dry, season well with salt & pepper (or dry brine overnight like above for extra flavour).

2. Sear: Preheat oven to 150°C. Heat a heavy Dutch oven on the stove, add oil, and sear all sides of the hump until well browned (5–8 minutes).

Braise

3. Build the base: Remove hump briefly. Add onion, celery, carrot; sauté 2–3 minutes. Add garlic last (don’t burn it).

4. Deglaze: Pour in beer/wine; scrape the browned bits. Add stock, herbs, and Worcestershire. Return the hump (fat side up). Liquid should come 1/3–1/2 way up the meat.

5. Cook covered: Lid on, into the oven at 150°C for 3–4 hours. Flip once halfway if the top looks dry.

6. Finish uncovered (optional): If you want a light crust, uncover for the final 20–30 minutes.

7. Check tenderness: When a fork twists easily and internal temp is around 93–96°C, it’s done. If not, keep going in 20–30 minute blocks.

8. Rest: Remove from liquid and rest 20–30 minutes. Meanwhile, reduce the braising liquid on the stove to make a glossy jus.

Serve

9. Slice or shred: Slice across the grain for neat portions, or shred/chop for rolls, tacos, or bowls.

10. Plate up: Spoon over reduced jus. Great with creamy mash, polenta, buttered greens, or in gravy rolls with pickles.

Tips

• If your hump is very lean on the surface, add a knob of butter or tallow before covering to keep it lush.

• Leftovers reheat brilliantly; the flavour deepens overnight.

Food-safe checkpoints

• It’s not about “medium-rare” here—cook until collagen breaks down (~92–96°C internal) and it’s probe-tender.

• Always rest before slicing to keep juices in the meat, not on the board.