Picanha - Do you usually slice first then smoke/grill or treat it like a Prime Rib?

[GrumpyGriller]

In another thread, I saw that many on this awesome forum get meats from Wild Fork. With that in mind, I have several things in my cart at the moment, one of which is Picanha - USDA Prime Beef Picanha – Wild Fork Foods.

For those that have done this cut, do you usually slice it up into individual steaks and then grill/smoke, or do the whole piece and then cut it up like a prime rib roast? I am not really concerned about the Brazilian steakhouse style of presentation, but certainly like to get as much flavor as possible.

And regardless of slices vs. whole piece, are you smoking and then searing to finish off?

Thanks as always!

 

[JLeonard]

Waiting for the replies.
Jim

 

[BurntWeenie]

Picanha: How To Cook Rump Cap | Steak School by Stanbroke

Learn what cut of beef is picanha, where it comes from and how to cook it, from picanha steaks to traditional Brazillian churrasco.

steakschool.com

Brazilian Steak: Picanha - Barbecuebible.com

Picanha is beef top sirloin with a thick cap of fat. It is sometimes called rump, rump cover, or coulotte. It comes from the back end of a steer.

barbecuebible.com

 

[BigW.]

I did my first and only on the rotisserie. It was great, but I think it would have worked equally well on the kettle w/o the spit. The key is the chimichurri sauce, that stuff is fantastic.

 

[schlotz]

It works both ways. I tend to just grill mine to maximize steak flavor.

 

[negolien]

Depends how big your group is I imagine. Only two of us so I very rarely make a roast. if I was to get one I would cut it into steaks

 

[Omnivore]

I've had it both ways, it's great either way. If your family doesn't care for the fat cap, you can trim it off for max seasoning if you're cooking it as a roast.

 

[GrumpyGriller]

Yep - that makes sense. I'd probably end up with the WF roast piece and then can cut as needed since it's less expensive that way :)

 

[clifish]

just don't over cook it, you will regret it...ask me how I know

 

[schlotz]

Yup, this steak is meant to be cooked med-rare. Oh, the fat cap is important for the flavor profile, IMO. Just watch it carefully when on the grill. I usually lightly cross-hatch it and grill the picanha indirectly with a final step of high searing to get the IT correct, and char up the cap a bit more.

 

[edmonds]

... do you usually slice it up into individual steaks and then grill/smoke, or do the whole piece and then cut it up like a prime rib roast?

Do not cut like a prime rib. For a large roast, I would first score the fat cap, dry brine overnight, sear on all sides (especially the fat cap if you have one), then cook indirect at 250-300F to about 110 IT (with or without smoke wood). Let rest and cut into steaks WITH the grain. Then cook the steaks to 130 (or whatever) directly over medium coals, rest again, and finally slice ACROSS the grain for serving. Of course others may have different, even better, recommendations.

 

[GrumpyGriller]

Do not cut like a prime rib. For a large roast, I would first score the fat cap, dry brine overnight, sear on all sides (especially the fat cap if you have one), then cook indirect at 250-300F to about 110 IT (with or without smoke wood). Let rest and cut into steaks WITH the grain. Then cook the steaks to 130 (or whatever) directly over medium coals, rest again, and finally slice ACROSS the grain for serving. Of course others may have different, even better, recommendations.

I like the combo cook idea....thanks!

 

[negolien]

Do not cut like a prime rib. For a large roast, I would first score the fat cap, dry brine overnight, sear on all sides (especially the fat cap if you have one), then cook indirect at 250-300F to about 110 IT (with or without smoke wood). Let rest and cut into steaks WITH the grain. Then cook the steaks to 130 (or whatever) directly over medium coals, rest again, and finally slice ACROSS the grain for serving. Of course others may have different, even better, recommendations.

I would do the searing at the end if u plan on getting any smoke on it but otherwise 100%

 

[Ringer]

I have always cut mine into steaks so I could get the good salty caramelized crust on both sides.

 

[Cabo]

I cook them whole and slice like prime rib

 

[nhgrumpy]

I put rub on them and then smoke them till it hits the internal temp we like. Then throw them on the grill to sear them. Just did 2 last weekend.

 

[CoolbreezeBBQ]

In another thread, I saw that many on this awesome forum get meats from Wild Fork. With that in mind, I have several things in my cart at the moment, one of which is Picanha - USDA Prime Beef Picanha – Wild Fork Foods.

For those that have done this cut, do you usually slice it up into individual steaks and then grill/smoke, or do the whole piece and then cut it up like a prime rib roast? I am not really concerned about the Brazilian steakhouse style of presentation, but certainly like to get as much flavor as possible.

And regardless of slices vs. whole piece, are you smoking and then searing to finish off?

Thanks as always!

I’ve cooked a lot of them, and always cook them whole, indirect with Weber kettle/slow n sear, or lately just above the flame on my new SM attachment. I bring IT to 120-125 then sear over direct heat/flame to 132-138, pull rest about 10-15 min, and make sure you slice against grain. Comes out perfect every time.

 

[Marknmd]

Last time I did picanha I sliced it up before cooking and did it like a steak, but I thought this was interesting from youtube




What appeals to me is slicing it and getting that crust over and over again.