I always trim the fat cap down to about 1/4 in. Are you doing as a roast? Or cutting for steaks?
Over-Circumsized
I would slim down the high ridge areas of the cap and take off that small silverskin the butcher was too lazy to finish. And score the cap. Otherwise not much needed.
keyboardtoes
it does not need it if you cook it right and you finish it right
Rynobot1019
At the very least score the fat cap, maybe trim it a bit if it’s real thick.
distressed_
They’re traditionally cooked in Brazil with the entire fat cap (often up to an inch).
I personally like to remove the entire thing. There’s a significant layer of silver skin between the cap and the meat.
Ok_Two_2604
Not the fat side. I’d remove the silver skin patch on the meat side.
No_Vermicelli_3574
It’s a matter of opinion. I personally like scoring the fat cap and searing it off at the end, but many people remove it as well. You have to cut it appropriately so the silver skin between the fat and the meat isn’t an issue.
typer84C2
I prefer a thicker fat cap so I salt the shit out it and score it before cooking. If there is silver skin on the underside then I would trim that off for sure.
drones_on_about_bees
The fat is the best part of this cut. I would never trim that off. I’d be the one asking the butcher for the one with the biggest fat cap.
I have never smoked the whole picanha… I have only had it sliced into steaks and grilled. I may very well have to buy a whole one and try smoking it.
FirmAthlete162
…and just like that, Bubba queued it.
Wictorpedia
Just make sure the fat cap is evenly thick all over. If it’s thicker somewhere then u can trim away some of it.
I’d check Guga foods on YT for tips on how to cook a picanha. He would probably want to cut off some of the wide end as it’s not as tender as the rest.
Severe_Prompt_459
No, clean that silver tho
pinkwar
It has some bit of a chewy muscle (the wide end). In Portuguese is called “cochao duro” meaning tough.
True picanha is a small muscle weighing 800 to 1.2 kg but butchers try to scam you giving you that extra bit of tough muscle and selling a “big picanha”.
Other than that looks pretty good.
SuperRodster
I just finished grilling a similar piece. I cross cut the fat and stuff it with Brazilian sea salt, brine both sides and after one hour I take it to the grill.
I would personally just pull the rest of that silver skin on the bottom and call it a day. If I steaked it out tho and the fat was super uneven I would trim a bit of it
GoldunGote
Lol these responses are all over the place. “Trim the fat cap” “you’d be dumb to trim the fat cap”
DesperateYak9078
Your not showing how thick the cap is, maybe try scoring it.
KetoClutch
Treat it like a brisket?
jwuer
Nope. Score the fat cap, smoke to 110-115, take it off put it over direct high heat to sear everything off until about 125-128, tale it off and let it rest to 135ish.
HoundDog81
I did this yesterday! Slow smoked to 120, then grilled until I thought it looked good.
I’d say yours looks good, just salt it and let it sit uncovered in your fridge overnight
23 Comments
I always trim the fat cap down to about 1/4 in. Are you doing as a roast? Or cutting for steaks?
I would slim down the high ridge areas of the cap and take off that small silverskin the butcher was too lazy to finish. And score the cap. Otherwise not much needed.
it does not need it if you cook it right and you finish it right
At the very least score the fat cap, maybe trim it a bit if it’s real thick.
They’re traditionally cooked in Brazil with the entire fat cap (often up to an inch).
I personally like to remove the entire thing. There’s a significant layer of silver skin between the cap and the meat.
Not the fat side. I’d remove the silver skin patch on the meat side.
It’s a matter of opinion. I personally like scoring the fat cap and searing it off at the end, but many people remove it as well. You have to cut it appropriately so the silver skin between the fat and the meat isn’t an issue.
I prefer a thicker fat cap so I salt the shit out it and score it before cooking. If there is silver skin on the underside then I would trim that off for sure.
The fat is the best part of this cut. I would never trim that off. I’d be the one asking the butcher for the one with the biggest fat cap.
I have never smoked the whole picanha… I have only had it sliced into steaks and grilled. I may very well have to buy a whole one and try smoking it.
…and just like that, Bubba queued it.
Just make sure the fat cap is evenly thick all over. If it’s thicker somewhere then u can trim away some of it.
I’d check Guga foods on YT for tips on how to cook a picanha. He would probably want to cut off some of the wide end as it’s not as tender as the rest.
No, clean that silver tho
It has some bit of a chewy muscle (the wide end). In Portuguese is called “cochao duro” meaning tough.
True picanha is a small muscle weighing 800 to 1.2 kg but butchers try to scam you giving you that extra bit of tough muscle and selling a “big picanha”.
Other than that looks pretty good.
I just finished grilling a similar piece. I cross cut the fat and stuff it with Brazilian sea salt, brine both sides and after one hour I take it to the grill.
Nope. Don’t be scared of that fat.
https://preview.redd.it/54qt7nhe6tjh1.jpeg?width=3213&format=pjpg&auto=webp&s=a9c4d6e24e26edfd6d7ce5c51719b80806c89393
What internal temp do you smoke this bad boy to?
I would personally just pull the rest of that silver skin on the bottom and call it a day. If I steaked it out tho and the fat was super uneven I would trim a bit of it
Lol these responses are all over the place. “Trim the fat cap” “you’d be dumb to trim the fat cap”
Your not showing how thick the cap is, maybe try scoring it.
Treat it like a brisket?
Nope. Score the fat cap, smoke to 110-115, take it off put it over direct high heat to sear everything off until about 125-128, tale it off and let it rest to 135ish.
I did this yesterday! Slow smoked to 120, then grilled until I thought it looked good.
I’d say yours looks good, just salt it and let it sit uncovered in your fridge overnight
https://preview.redd.it/6sauva8qrtjh1.jpeg?width=2252&format=pjpg&auto=webp&s=b3cca4fe9de6271614527f49a54ad7b4173156b0
Never!!!