Reversed sear picanha (rumpcap)

Picanha is perfect for the BBQ thanks to its characteristic fat cap, and when prepared correctly, the meat stays wonderfully juicy. In addition, picanha has its own unique flavor and texture. It is no surprise that this cut is one of the most popular in countries like Brazil and Argentina. Siebe Grijpma from @bbqmoods prepared this picanha using the reverse sear method, which is always a reliable way to cook larger cuts of meat. 

Summary 

• Reverse sear method
  • Indirect smoking and cooking
  • Direct searing
• Dome temperature 110 degrees Celsius during the indirect phase and 250 degrees Celsius for searing
• Preparation time: 10 minutes
• Cooking time: 75 minutes

Preparing picanha

Prepare your BBQ for indirect heat at approximately 110 degrees Celsius. On a kamado you can use a plate setter, and on a kettle BBQ you can use the Minion method or a snake setup. Picanha, also known as rump cap, is a firm cut of beef with a beautiful fat cap. Today we prepare it whole using the reverse sear method, first cooking it low and slow in the smoke, then finishing it over high heat.

Low temperature cooking and smoking

Open the packaging and remove any membranes and loose pieces from the meat side. A USA Prime Black Angus picanha has beautiful intramuscular marbling, which will result in a very flavorful outcome. The picanha also has a distinct fat cap that you should definitely not remove. Trim any excessively thick fat so that about half a centimeter remains across the top. Then score the fat in a crosshatch pattern. This prevents the meat from curling during cooking and helps the seasoning penetrate better.

Rub the picanha on all sides with an SPG rub, equal parts salt, pepper and garlic granules. Add some wood chunks to your charcoal. For beef, stronger smoke flavors like oak, olive or mesquite work very well. I also like to add a piece of cherry wood for a nice deep smoke ring.

Place the picanha on the grill with the fat side down and let it cook slowly until it reaches an internal temperature of about 49 degrees Celsius. This takes roughly one hour at 110 degrees Celsius. Start checking the temperature regularly after about 40 minutes to avoid overcooking. The smoke will give the meat a beautiful mahogany color.

Once the internal temperature reaches around 49 degrees Celsius, remove the picanha from the BBQ and let it rest under aluminum foil on a board or tray.

Now convert the BBQ to a direct setup by removing the plate setter and placing the grill grate back. Increase the temperature to around 250 degrees Celsius.

SEARING AT HIGH TEMPERATURE 

When the BBQ and grill grate are hot, around 250 degrees Celsius, place the picanha on the grill with the fat side down. Close the lid as much as possible to control flare ups, but keep in mind that the fat will render and drip onto the hot coals.

Stay close and keep turning and moving the meat to prevent large flames. The meat should not sit directly in the flames, as this will burn it and create an unpleasant flavor.

Move and turn the picanha regularly. Some flare ups are normal, as long as the meat is not left in them.

Once the picanha has developed a nice crust and the internal temperature reaches 52 to 53 degrees, remove it from the BBQ and let it rest again for about 10 minutes under aluminum foil.

SERVING PICANHA

A picanha should be sliced against the grain, so pay close attention when carving.