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

[edward36]

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...

img_0257_2.jpg

• edward36
• Mar 3, 2014

 

[demosthenes9]

 
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...

img_0257_2.jpg

• edward36
• Mar 3, 2014

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.

 

[edward36]

Thanks!!! And it was VERY tasty.

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

 

[billyj571]

Look awesome great job

 

[edward36]

Thanks!!!