This was my last attempt at a picanha, it was divided into 2lbs sections so it’s an odd shape/ size but came out great.
137 for 8h from frozen. Seared over lump coal. Came out great.
I forgot to take a pic of the fat cap, my apologies!
by EdgarInAnEdgarSuit
2 Comments
looks great – even better when you slice it with the grain, contrary to other roasts.
Looks great, and I cook picanha at least 1x/month, but the 137 club is intended for cuts with intramuscular fat. The fat **cap** – not intramuscular – on a picanha can be rendered during the sear.
If you cooked it at 137 because you like 137, great, but if you cooked a picanha at 137 because you thought the sub told you to, no, that’s for cuts like ribeyes. My optimal temperature for picanha is 129.