Remove the rump cap from the package and dry it with paper towels.
Trim the layer of fat and sinew on the top part of the beef and carefully remove the excess fat on the bottom side.
Generously season the meat with salt and freshly cracked pepper and let it rest for about 15 minutes.
Now mix the Bull's Eye BBQ sauce with paprika and soy sauce.
Spread the BBQ sauce mixture over the meat, place the meat in a tray and marinate in the fridge overnight.
The following day, remove most of the marinade from around the beef, then mix the marinade that has been removed from the beef with the red wine vinegar and re-apply around the rump cap. You might not need to apply all of the marinade.
Place the rump cap on to a rack and roast in the oven with low speed fan at 140 degrees until the meat reaches around 50 degrees core temperature.
Remove from the oven and rest the meat for at least 25 minutes.
Before service, place the meat back in the oven at 200 degrees for about 5-6 minutes to create a delicious BBQ sauce crust around the beef.