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Picanha (rump cap), cherry wood smoked... First run of my brand new WSM 22"

post #1 of 5
Thread Starter 

Hi guys,

 

Ok... this is my first post here, so here it goes. 

 

Just got my new WSM 22" smoker, and first cut to try was the rump cap - the Brazilian picanha.

 

No preparation, no seasoning, but the smoke itself... 4.5 hours at 225 F over cherry wood, and it turned out to be absolutely fabulous!

 

Served it along with a pineapple BBQ sauce, home made, of course...

 

post #2 of 5
Quote:
Originally Posted by Edward36 View Post
 

Hi guys,

 

Ok... this is my first post here, so here it goes.

 

Just got my new WSM 22" smoker, and first cut to try was the rump cap - the Brazilian picanha.

 

No preparation, no seasoning, but the smoke itself... 4.5 hours at 225 F over cherry wood, and it turned out to be absolutely fabulous!

 

Served it along with a pineapple BBQ sauce, home made, of course...

 

 

 

That looks tasty!!      Is mid-well your preference ?  Because if not, rumps are delicious at mid-rare to medium.

 

Additionally, you might try cutting across the grain, makes for a more tender slice of beef.

post #3 of 5
Thread Starter 

Thanks!!! And it was VERY tasty.

 

Yeah, well, this time it was such a preference. As for cutting - my mistake... corrected later on :)

post #4 of 5
Look awesome great job
post #5 of 5
Thread Starter 

Thanks!!! 

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