Pichana! Cook whole or Steak it ?

[RlsRls]

I have two Sirloin Cap roasts in my freezer now. Prpobably will do one this weekend. How do all of you prefer to cook it, steaks or whole roast? (BTW , I dont have brazilaian style skewers!) If steaking, I've read conflicting reports on how to slice it up. Some, make initial slice/s WITH the grain so that the secondary slice at the plate is ACROSS the grain. Other recipes call for steaking ACROSS the grain ,then cook.?? Also, Front sear , reverse sear?? I'll choose whatever the general consensus calls for! Thanks.

[Rob whatever]

Whole reverse sear, after a 48 hour salt dry brine. This is my families favorite.

rob

[RlsRls]

when you dry brine that long , do you ever wrap in film or just leave it on a rack in the fridge?

[Rob whatever]

Rack it.

[Attjack]

Personally, I would do it like this.

[Allon]

Hard to argue with success like that...

[McFlyfi]

I cook mine whole, but at some point, I will steak it.

[Greygoose]

I steak it and then reverse sear,,,

[Jerod Broussard]

I did sous vide whole and reverse sear whole.

[RlsRls]

How long in the SV? Thanks.

[Jerod Broussard]

I think I did 4hrs at 131.5-F then a quick chill. It was grilled a couple days later. RlsRls

[Jfrosty27]

I do it like Brazilian steakhouses. Cut into thick steaks the rotisserie over charcoal. Yum.

[RlsRls]

For those of you that cooked Brazilian style, how did you initially slice the steaks. with or against grain? BTW , I dont have a rotisserie for my PK360
Thanks.

[dshaffes]

I cook mine Brazilian style on my PK360 and slice against the grain after taking off skewer.

[Old Glory]

Another vote for Brazilian Style

[Allon]

Nice job! Them Brussels sprouts I see?

[Old Glory]

Allon yes sir roasted with olive oil s&p.

[Allon]

Old Glory, that's a damn fine meals says I.
You can SEE how juicy that meat is! Baked tater and everything...

[skipsdaughter]

I also sous vide mine and then reverse sear. Instructions here: https://wp.me/sYuLw-picanha

[hoovarmin]

I steak it and reverse sear for a good sear all around

[das85]

Count my vote for leaving it whole and reverse sear! And then slice thin.

Actually by the time it's gotten up to temp indirect, I usually find it has enough crust that I take it all the way to final temp and don't bother searing.

[holehogg]

I've only ever done them whole. Any which way you choose it's going to be good.

[DTro]

You can't lose either way. Steak for me though...

The first three minutes of this video will answer your cutting questions-

[bbqLuv]

Great video, thank you

[RlsRls]

Ok , I've decided, I'm steaking and reverse searing this time. Probably cook the next one whole and slice thin like a TriTip!
Thanks all.

[RlsRls]

One more question! has anyone had success refreezing steaks cut from thawed Picanha? With just two of us, we have more steaks than we can eat at one time!
Thanks in advance!

[bbq_esq]

Lot of picanha posts, I also noticed they were back at CostCo.

I have only done the big steaks but plan to do the roast technique next. Thick steaks reverse seared are excellent.