Picanha

[cbtengr]

I did a 2.5 # Picanha yesterday on my WSM, I removed the fat cap and silverskin and then I rolled it up and tied it. It went on the smoker at 270 degrees and it an internal temp of 145 after an hour and 20 minutes. I wrapped it and rested it 30 minutes it was incredible.

 

[JLeonard]

Thats as close to perfect as your gonna get! Looks good.

Jim

 

[fxsales1959]

I did a 2.5 # Picanha yesterday on my WSM, I removed the fat cap and silverskin and then I rolled it up and tied it. It went on the smoker at 270 degrees and it an internal temp of 145 after an hour and 20 minutes. I wrapped it and rested it 30 minutes it was incredible.

looks great. we do them regularly as it's readily available down here in SE Florida

 

[hoity toit]

I did a 2.5 # Picanha yesterday on my WSM, I removed the fat cap and silverskin and then I rolled it up and tied it. It went on the smoker at 270 degrees and it an internal temp of 145 after an hour and 20 minutes. I wrapped it and rested it 30 minutes it was incredible.

Wonderful piece of meat and you really did a fine job not overcooking it.

HT

 

[Kit Johnston]

I have never cooked it before, but I thought the fat cap was a big part of this cut.

 

[sandyut]

Looks fantastic from here. Nice work!

 

[schlotz]

Nice work! Having lived in Brazil for two years I choose to keep the fat cap on as they do.