Any tips for first picanha cook?

[Troutman]

The classical gaucho way is cut into steaks with a sprinkling of salt. I enjoy that but I actually prefer to cook one as you would a rib roast. Fairly easy to hit your ideal temp while getting a great sear. Also less hassle of having to cut steaks, skewer and flip. Either way, Picanha is our very favorite cut of beef. Good luck 👍

[Uncle Bob]

Done similar to a roast can work, but as the consensus seems to indicate, cut it into "steaks". Gives a better chance for the salt to penetrate more of the fibers, and more surface area to attach smoke flavor. Hang 'em if ya got 'em...........

[johnec00]

I have used the PBC hanging skewers. Sliced across the grain with liberal salt then serve sliced off the skewer Brazilian steakhouse stye. First slice for those that prefer more well done, internal slices more rare. You can probably get the same effect with skewers on a kettle.

[Old Glory]

I skewer and hand flip works fine

[Old Glory]

Same here as Jfrosty27 cut into strips and skewer.

[CaptainMike]

My favorite method is similar to Jfrosty27 , but I cook them over an oak fire in my Santa Maria grill.

[Bathgate]

Jfrosty, that looks amazing! I don't have the rotisserie so I'll hand flip but you guys both say that steaks are the way to go so I'll do that. Really looking forward to it and will let you know how it does. Thanks guys!

[Jfrosty27]

I did one from WF a few months ago. Cut it into steaks and did it on the Weber kettle rotisserie. Tried to simulate the Brazilian steak house thing. Turned out terrific.

[Greygoose]

I cut into steaks and dry brine over nite,,,,
indirect and then sear,,,,,
one of my favs

[Bathgate]

Got a picanha from Wild Fork. I plan to cook it tomorrow but figured I'd check for any tips. I haven't decided yet whether to cut steaks or do it as a single piece and then carve which is my natural inclination with something that looks like this. I've got a Pit Barrel and a Weber with SnS and can use either. Probably dry brine it overnight and then was thinking about a basic SPG rub before cooking. But the question of whether to cut it for steaks or keep it whole also comes into play when dry brining. What do you folks think?

Thanks in advance!