Picanha is a cut of beef worth celebrating! Also known as a Sirloin Cap, Rump Cover/Cap, or Culotte, this cut is extremely popular in Brazil and Portugal. It is a robust cut and can be approached several ways, but none simpler than scoring the top of the infamous fat cap and treating it like a roast!

Enjoy

Chef Eric Gephart

1 Beef Picanha, Creekstone Farms or Local Butcher's Preferred
2 Large Wood Chunks
4 Tbsp Lane's BBQ Brisket Rub

Picanha Method:
1. Stabilize your grill at 275 - 325F.
2. Once the coals are activated, place a few wood chunks in the hottest portion of the coals. Allow time for combustion then set up your grill for indirect cooking.
3. Score, but do not trim, the thick fat cap. Slice a diamond pattern almost down to the meat, flip the roast and trim any silver skin that is on the surface.
4. Season heavily on all sides, then place fat cap side down to begin the rendering process. Leave it fat cap side down for 25 to 35 minutes, or until the rendering begins to occur. Flip the roast and continue to cook for 25 to 30 more minutes, until you reach an internal temperature of 120-125F.
5. Once the internal temp is reached, transfer the roast to a cutting board and allow to rest for 10 – 15 minutes. After the rest, slice across the grain into pencil thick pieces, then toss in any juices left on the board. Transfer to a presentation platter and enjoy!!!

Where to Buy:
Lane's BBQ Brisket Rub: [ Ссылка ]

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