Salted and scored the fat cap, dry brined in the fridge overnight. Put it on the bge at about 190° until 118° internal, rested for about 45 minutes. Cranked up the heat and then seared for maybe 3-4 minutes. Came out amazing!!!!
Question about slicing in pic #4 , do you slice with the grain (B) and then when eating it , cut against the grain per bite. Or do you initially slice against the grain (A)??
by stripes177
6 Comments
Glad you liked it. I’d be super nervous to dry brine anything pre-seasoned. Might have to pick one up next time at Costco.
The internal is nailed. Excellent work. The fat cap is 2/10. Needs work.
Not sure I’d have the balls to try preseasoned picanha.
A all the way. B is just wrong cause you will have long fibers which will be tough to chew
You can also trim the fat cap down by about 50%, so you only have less than half an inch of fat, instead of a full inch.
Smash!
* Too much fat. Trim the fat cap, leave enough that you can comfortably render. Whatever you’ve removed makes a good amount of tallow.
* (B) is how it’s traditionally served, with the final cut being thin slices against the grain.