First time picanha on the joetisserie. So good.

First time picanha!

I only did salt, cracked pepper, and a light dusting of butt rub.

Picanha at 300f on charcoal and some chunks of whiskey oak barrel. cranked it up to 450f when it was reaching 120f internal temp. I wanted to char the fat cap. The goal was to get a medium as my crowd doesn’t eat rare.

Took about 45 minutes. Then rested on the cutting board for 10 minutes.

Also did parboiled potatoes halfway through till crispy. They got a bit of the juice from the picanha rotating above.

Served with chimichurri.

The meat was very juicy, tender and soft. Even at the medium cook, It cut like butter. Very nice Smokey flavour on the meat and in the potatoes.

My butcher sliced the roast for me, these steaks were like 1 inch thick, sliced against the grain, so that when I shaved it off the rod, I was still cutting against the grain.

I think next time I would like to try thicker cut, maybe two inches?

I feel like the meat got to temp and I would have liked to render the fat cap a bit more. But I was afraid of overcooking.