Picanha! Just Salt

[zippy12]

First time

very good!

 

[smokin peachey]

Looks good Zip. What temp did you go to?

 

[zippy12]

142 Peachy

 

[pc farmer]

Awesome Zip. What cut is this from?

 

[Bigtank]

Looks great

 

[KrisUpInSmoke]

Interesting. Is it beef cheeks?

 

[zippy12]

top sirloin fat cap

 

[daveomak]

Hey ZIP !!! I'd eat that all day long.... Looks awesome....

 

[Fueling Around]

You've got a great butcher to get this cut of meat.

 

[motocrash]

Beautiful man.
Please pass some of your homemade bread to sop that myoglobin.

 

[one eyed jack]

That's a great looking plate of meat Zippy. I like your rotisserie set up too. Did you use a lid over the smoker for this cook?

 

[zippy12]

That's a great looking plate of meat Zippy. I like your rotisserie set up too. Did you use a lid over the smoker for this cook?

I have an 18.5 in mixing bowl that I made into a lid....

 

[one eyed jack]

I have an 18.5 in mixing bowl that I made into a lid....

Thanks for the comeback Zip. That's a good looking rig. Looks like fun to me.

 

[HalfSmoked]

Awesome there zippy I need to move closer a course your food bill would go up I eat way more than you do.

Warren

 

[dls1]

Nice job Zippy, and well deserving of a like.

Picanha (Coulette, top sirloin cap, rump cap/cover, etc.) is a wonderful piece of beef provided you can find a butcher who can properly cut it, which isn't easy in much of the U.S. Even when you can find a knowledgeable butcher U.S. familiar with the cut, many want to heavily trim, or even remove the fat cap which is a no-no. It's meant to be cooked and served with the fat cap. Looks like you found a good source and know what you're doing. Great work!

Like your cooker, also.

 

[zippy12]

yes ME!

https://www.smokingmeatforums.com/threads/breaking-down-a-top-sirloin.280001/