First time I’ve done Picanha and it won’t be the last! I dry brined it overnight and then added some pepper right before cooking.
Cooked at 250-300 (windy day made it hard to control temps) on my Weber Kettle until 125. Pulled it off and got the grill ripping hot for the sear.
The fat cap really added another level of flavor I haven’t had before!
by BucketteHead