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Reverse Sear Rump Cap

Ingredients
1 rump cap
2 tbsp Dijon mustard
4 garlic cloves, finely crushed
3 sprigs rosemary, finely chopped
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp olive oil
Method
Preheat your oven or smoker to 100°C (212°F).
In a bowl, mix the Dijon mustard, garlic, rosemary, salt, pepper, and olive oil until combined.
Trim the rump cap, removing any silver skin and evening out the fat layer. You want fat, just not too much, around 0.5cm thick.
Spread the marinade evenly over the entire rump cap.
Place into the oven and cook until the internal temperature reaches 48°C (118°F) (this will take 1.5-2.5 hours depending on your oven).
Remove from the oven and rest uncovered at room temperature for 1½ to 2 hours. Alternatively, wrap in foil and rest in a cooler or esky for up to 6 hours.
Preheat the oven to 250°C (482°F).
Roast the rump cap for 15 minutes to crisp and colour the outside.
Slice against the grain and serve.