Picanha

bbqking

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So I went to the local carniceria.. I was going to get just one, but it came in a two pack. Im probably going to do them on my kettle, just to be safe. Dry brining them in the fridge tonight with kosher salt. Trimmed them up a little and scored the fat cap on both really well. More pics tomorrow.
 

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Well......way too salty. Very bland other wise. Disappointing to say the least. It all looks proper. But I’m NOT impressed. I guess that’s why all the online people cooking these have wagyu! I bought choice. Maybe it was the carniceria meat. I’m kind of leaning that way! Last time I buy meat from those guys. Well my dogs might get treats
 

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Second opinion...it’s not terrible and with the thrown together with what I had, chimichurri stuff, it’s actually not bad. I’m used to rubs on my meat, and all I put on this was salt...
 

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You're the first one I've seen it dry brine it. Probably thats why its so salty.
 
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Well, that won’t be happening again. I MUCH more prefer tritip. If I salt it it’s going to be a much lighter salt, and I will probably do an spg rub. I do have to say the stuff I poured over some of it went really well.
 

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Cooked one last night. This was choice grade; picked up about a month ago from my local butcher which was all he had at the time and threw in the freezer. I’ll do that whenever I see it available. To me, seems to be a sensitive cut and picks up flavor (smoke and seasoning) very easily, which is why dare I say it I like it with the fat cap trimmed 😁. Since it’s a leaner meat ( other than fat cap) than other cuts I just smoke at 225 to 135 internal no searing... came out really good my little daughters went to town on it... first time I made a chimichurri as well so now that’s on the list for future cooks 🙃
 

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Cooked one last night. This was choice grade; picked up about a month ago from my local butcher which was all he had at the time and threw in the freezer. I’ll do that whenever I see it available. To me, seems to be a sensitive cut and picks up flavor (smoke and seasoning) very easily, which is why dare I say it I like it with the fat cap trimmed 😁. Since it’s a leaner meat ( other than fat cap) than other cuts I just smoke at 225 to 135 internal no searing... came out really good my little daughters went to town on it... first time I made a chimichurri as well so now that’s on the list for future cooks 🙃
Fantastic meal right there!!
My kids loved the chimichurri!
 
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So as I contemplat the cook. When I do it again. I will season it with a rub. I will cook indirect. I will not sear it. The fat...I only trimmed the sides, I did not thin it out. The fat was almost non existent, after the cook. Plus I used a chunk of pecan...probably won’t do any wood, next time. blnt, better luck next time. My wife and daughter liked it. Steak and eggs does sound great...
 

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So as I contemplat the cook. When I do it again. I will season it with a rub. I will cook indirect. I will not sear it. The fat...I only trimmed the sides, I did not thin it out. The fat was almost non existent, after the cook. Plus I used a chunk of pecan...probably won’t do any wood, next time. blnt, better luck next time. My wife and daughter liked it. Steak and eggs does sound great...
I leave at least a fat cap of 1/2 inch 😂 reverse sear at 225 and sear it starting with the fat cap. Give it some good flamekiss, rest and eat 🤤
 

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