I’m a bit late to the game here. You did a great job cooking it 👌!
So, here’s my take, which is inline with what others have stated already.
1. Yes, the fat cap is 1” thick, but only in one end. And the overall size? It’s correct. If you ever find a Picanha weighing 2 lbs more or so (on top of your size), you know the butcher cheated.
2. I would def not cook a Picanha like a brisket. In my opinion it’s too lean, and not suited for that type of cook. It’s a steak, so cook it accordingly. Regardless of whether you slice it before or after grilling.
3. I don’t trim the fat cap at all. I just pat the whole thing dry, and that’s it. Those who enjoy a good fat cap eat it, and those who don’t can just trim it away on the plate.
It’s good to hear it was so flavorful and tender. That is exactly what the picanha is all about 👍.
As a suggestion for next time (if there is one): I tell my guests to sprinkle flaked sea salt on, and a lot of (fresh) lime juice. It really takes it to the next level.
So, here’s my take, which is inline with what others have stated already.
1. Yes, the fat cap is 1” thick, but only in one end. And the overall size? It’s correct. If you ever find a Picanha weighing 2 lbs more or so (on top of your size), you know the butcher cheated.
2. I would def not cook a Picanha like a brisket. In my opinion it’s too lean, and not suited for that type of cook. It’s a steak, so cook it accordingly. Regardless of whether you slice it before or after grilling.
3. I don’t trim the fat cap at all. I just pat the whole thing dry, and that’s it. Those who enjoy a good fat cap eat it, and those who don’t can just trim it away on the plate.
It’s good to hear it was so flavorful and tender. That is exactly what the picanha is all about 👍.
As a suggestion for next time (if there is one): I tell my guests to sprinkle flaked sea salt on, and a lot of (fresh) lime juice. It really takes it to the next level.
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