Method:

1. For the sauce, cut up your capsicum, onion and ½ apple into chunks and place on a roasting wire rack.
2. For the slaw, peel your celery into ribbons, shred your cabbage and cut your remaining apple into batons and add to a mixing bowl. Add the juice of a lemon and a generous pinch of the spice mix, combine well and set aside.
3. Season your rump cap in your BBQ spice mix, coat beef and sauce ingredients in grape seed oil and then place in your smoker.
4. Once the sauce ingredients have cooked down, add them to a blender along with some apple cider vinegar and blitz to combine.
5. Allow your beef to rest and then slice.
6. Plate with a few slices of beef, a generous mound of slaw and a good dollop of the BBQ sauce.