Let’s talk picanha

[bbq_esq]

So I have done a few picanha cooks, and have yet to be blown away. Don’t get me wrong, the flavor of the meat itself is excellent and tenderness hasn’t been an issue when I sous vide. It’s the fat cap that vexes me a bit.

We always talk about trimming down briskets other cuts because most people simply aren’t going to eat a big chunk of fat and because you lose whatever seasoning was on that part of the meat. And that’s even with the longer cook time on a brisket.

But when it comes to picanha, everyone talks about the magical fat cap and how it renders and bastes the meat - and while it does certainly render to some small degree, the idea that it really infuses or flavors the meat doesn’t hold up, does it? I’d love to get Meathead’s take but as far as I know, a sirloin roast isn’t very permeable and the rendered fat is just dripping off into the fire.

Sure, that first bite on the cutting board where the fat cap melts in your mouth is great, but as it sits on the board or a plate, that’s going to become less and less palatable. That’s assuming anyone is willing to eat a big slice of fat - which as we all know - they usually aren’t.

I have done steaks and whole roasts, sous vide and reverse sear. I guess I am interested in how others tend to cook it and get the best results? Are you trimming the cap down under 1/4”? Steaks vs roast?

[Donw]

https://amazingribs.com/more-technique-and-science/more-cooking-science/melting-fat-cap-myth/

[bbq_esq]

Exactly!

[Jim White]

It's in Portuguese, but this is fascinating.

Try putting the fat cap on the inside.

[Bkhuna]

Oh Boy! Even I could and will make this.

[bbq_esq]

But it’s still a big blob of fat? I guess I just don’t see the appeal of picanha over say, tri-tip.

[ItsAllGoneToTheDogs]

interesting, I love the fat charred but not opposed to trying this at all. If you click the subtitles then the gear box you can get AI translated subtitles.

[ItsAllGoneToTheDogs]

I've never heard anyone claim it bastes the meat or anything, but it's very edible fat and if trimmed and cooked right it makes for an excellent bite of meat

[shify]

Exactly. It doesn’t render and baste the meat and don’t think anyone claims it does but damn if it isn’t some delicious fat. That is why people don’t trim it

[ItsAllGoneToTheDogs]

shify it's kinda like pork chop fat. Great stuff

[Jfrosty27]

I have only done this Brazilian style on a skewer. Turned out great each time. My son likes to do them whole. Also great. So obviously I am zero help here. Smoke on! 😊🤣🤷♂️

[synodog]

When I’ve had this at the Brazilian churrascarias they sear the outer edge of the meat and the way they cut picanha a sliver of the fat cap gets charred and it is oh so delicious! They typically slice off that charred part of the meat along with a bit of the charred fat. That’s what gets put on my plate.

I’ve yet to try and do this at home but if I do I will try my dangdest to re-create the slice seared the way they do it. Probably will take some practice and experimenting with my setup.

[bbq_esq]

So, my last cook did result in a few pieces like that, and they were excellent. I think I need to experiment with trimming the fat cap down to like 1/8"-1/4"

[synodog]

bbq_esq yeah, I think this is why when they run out of those charred pieces on the outer edge of the cut they take the rest of the meat on the metal skewers back to the grill and do another round.

[johnec00]

Its a matter of personal preference, but I would never consider cooking a picanha as a roast. And if I did, I would remove most of the fat cap and call it a sirloin cap roast or rump cap roast. We cook picanha steaks hot and fast, usually using the PBC and their hanging skewers. When done that way, the entire fat cap is left on and it does not render into the meat, but it gets crisp and delicious. In the photo below, we've cooked a couple of steaks, and when "ready" removed from the PBC and sliced about 1/4" from each side. Then put back in the PBC and repeat. Original starting thickness depends on how many mouths to feed, but you can get at least 3 successive slices from each side.



My understanding is that the Portuguese word "picanha" roughly translates to English as "steak" or "sirloin steak".

[BFlynn]

Troutman had a good right up of SVQ picanha.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/681507-godzilla-vs-megalon-picanha-vs-tri-tip

I've done this with a coffee rub, and it's fantastic

[das85]

I find picanhas magical, but not because of the fat cap. More for the flavor and texture. I agree the fat is more edible than on most cuts, but still tend to trim to 1/4 inch or less (I trim all other cuts to bare, other than brisket).

[HotSun]

I'm sorry that I didn't see this when first posted, but I was in the middle of a huge remodel project. I have cooked a lot of picanha (I'm married to a Brazilian, and note my profile pic is picanha), but have settled on what I consider the best method, courtesy of Guga Foods. I like Guga's older video (below), before he was super famous, as it perfectly describes the method of choosing, cutting, salting, and cooking.

https://youtu.be/OzEVKCbEW1M?si=SW2nD34-V1ye9jDL

Since I cook in a kamodo knockoff, I use a vortex and cook (technically roast) indirect, and may finish with a reverse sear. Or not. This would work equally well in a Weber or other kettle. PBC works for picanha, but not with this method.

To clarify: this is the only method I use for picanha, and I get churrascaria quality results. I don't even bother to skewer any more.

Here is a recent cook:

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1741540-show-us-what-you-re-cooking-suwyc-volume-38-summer-2025?p=1742730#post1742730

I hope this helps!

[bbq_esq]

Thanks for responding. I am due for a picanha cook. I’ll check out the video though I honestly find Guga a bit insufferable.

[HotSun]

bbq_esq , the reason I like the video I shared here is that it was before he got to that point of annoying. I like him in micro doses and that's about it.