Guys? You are the experts here-Picanha-how to cook?

aggiehawg

Joined: Jun 20, 2010

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Have an opportunity to buy this cattle butt high cut with a fat cap but no idea on the best way to prepare and cook it.whole.

Any help or suggestions would be helpful.

TIA.

CE Lounge Lizzard

Joined: Mar 30, 2007

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7:29p, 9/27/23

I've done this on a few occasions and they turned out great. I'm sure you could adjust for not having the skewers and such.

BCStalk

Joined: Jan 12, 2013

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8:13p, 9/27/23

I've done them on both cast iron and grilled. They are great.

Good thread here

https://texags.com/forums/34/topics/3277189

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concac

Joined: Sep 17, 2009

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8:24p, 9/27/23

Dry brine with kosher salt overnight. Season with black pepper and garlic powder.

1) Smoke it to about 120* and then finish them off on a hot grill until it gets to 125*.

or

2) Grill like regular steak until 125*.

Both turned out great.

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dr_boogs

Joined: Apr 27, 2009

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8:49p, 9/27/23

Another vote for the Guga guys method. I dry brine over night, smoke till 95-98, then sear. Make homemade chimichurri. It's fantastic. If you watch his thread, pay attention to how he slices the roast into steaks and identifies the 2-3 most tender cuts.

HTownAg98

Joined: Oct 11, 1999

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8:55a, 9/28/23

Whichever way you cook it, sear the hell out of the fat cap. It's delicious when it's rendered properly.

TarponChaser

Joined: Nov 22, 2019

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9:10a, 9/28/23

This is how I do it:

Also- why the hell is it telling me the URL is invalid when I try to use the YouTube embed tool here?