I’ve made picanha a few times in the Weber kettle in a more churrasco style, and I honestly prefer it that way for more crust, but this was still pretty good.
Dry brined over night with kosher salt. Indirect at 250F until 115F IT and then direct at 500F until 125F IT, tented in foil to get it over the finish line to medium rare.
Had to flame the hell out of it to get to 125 being such a large cut. I was worried about ‘burning’ the fat cap but it was delicious. Flare ups were insane lol. Served it with chimichurri but honestly I didn’t use it.
by swiftybone