My first picanha

[normanaj]

Wasn't really sure what to expect so didn't really document it so well but damn this came out good!

I did trim some of the fat cap off and scored the fat. Then S&P then wrapped and in the fridge for 24hrs.In the MES at 215℉ with whole pecan shell pellets for smoke until an IT of 115℉ and then wrapped in foil and rested for about an hour and then onto a screaming hot grill for a sear on both sides.

Fries and green beans on the side.

 

[JLinza]

Looks like you absolutely nailed it. Nice work

 

[SmokinEdge]

Welcome to the “Top Sirloin with Fat Cap” Club. It’s absolutely fantastic, and you nailed your first one Norm. Looks excellent.

 

[SmokinEdge]

When you go to the butcher , you will often see packages of “top sirloin steak” but often the butcher trims most all the fat cap off for those. Sometimes though the don’t trim the fat cap and those are Picanha steaks, well they both are, but with fat cap is best. So even if your area doesn’t carry the Picanha cut, they will most always have Top Sirloin steaks. If you can just ask for them with fat cap, and walla, you have Picanha steaks.

 

[chopsaw]

Nice cook .

Wasn't really sure what to expect

Right . I've done exactly one because of the price , if you even see it here .
I'm with you though . Fantastic cut of beef . If I remember correctly I did mine in the MES with a cast iron sear .

 

[JIMSMOKES]

The buttery fat cap is the best part of the sirloin cap! Only time I ever trim it. Is with cutting into steaks.
Just to have it for burger/sausage later.

 

[sandyut]

I have never cooked one of these. Maybe I should

 

[Rafter H BBQ]

Nicely done Norm, spot on cook bud!

 

[jcam222]

Nailed it Norm! I bet it won't be your last

 

[BrianGSDTexoma]

Nailed it

 

[normanaj]

Wish I had the room to freeze more meat. Been lucky with some great sales lately, that cut was $8.99/lb.

 

[forktender]

Damn, Norm, you nailed it!!!

I absolutely love teriyaki marinaded Top Sirloin roast, I'm not* into eating fat, so I trim them down as well before marinating.
Dan.

 

[forktender]

I had a top sirloin roast at my nephew's house that he cooked up on his Weber Kettle. He left it untrimmed, and I'll be doing the same from now on
The fat cap was just about 1/2" thick before cooking. After cooking it was about 1/4-3/8" thick. I tried a piece with the fat cap on it, and man it was good.
The fat just melted in your mouth.
It wasn't that nasty blubery taasting fat, that I can't stand on some steaks.
It was delicious, it really did enhance the flavor of the meat.

I'm converted, from now on it's fat cap on. Can't wait to try it with an untrimmed T.T. when they go on sale in the bag of 4 to 6 untrimmed roast.

Dan.

 

[schlotz]

Looks like you perfected your first try Norm. Looks great! We ate picanha on a regular basis when living in Brazil. Of all the cuts, this one is by far our favorite! I still grab one now and then to throw on the grill which is our preferred method. Fat cap always stays on. The Brazilians regularly used Refogado on them. It's a rough paste consisting of 1/2 onion, 1 1/2 heads of garlic & 1/4 cup of olive oil put in a blender, but not too long.