Picanha

[bbqking]

So I went to the local carniceria.. I was going to get just one, but it came in a two pack. Im probably going to do them on my kettle, just to be safe. Dry brining them in the fridge tonight with kosher salt. Trimmed them up a little and scored the fat cap on both really well. More pics tomorrow.

 

[Bruno]

looking forward to this!!

 

[DutchieCooks]

 

[bbqking]

They’re on.

 

[bbqking]

Resting til cut up

 

[Bruno]

 

[DutchieCooks]

Nice! Enjoy

 

[bbqking]

Well......way too salty. Very bland other wise. Disappointing to say the least. It all looks proper. But I’m NOT impressed. I guess that’s why all the online people cooking these have wagyu! I bought choice. Maybe it was the carniceria meat. I’m kind of leaning that way! Last time I buy meat from those guys. Well my dogs might get treats

 

[bbqking]

Second opinion...it’s not terrible and with the thrown together with what I had, chimichurri stuff, it’s actually not bad. I’m used to rubs on my meat, and all I put on this was salt...

 

[Bruno]

Looks good from here!!

 

[DutchieCooks]

You're the first one I've seen it dry brine it. Probably thats why its so salty.

 

[bbqking]

Well, that won’t be happening again. I MUCH more prefer tritip. If I salt it it’s going to be a much lighter salt, and I will probably do an spg rub. I do have to say the stuff I poured over some of it went really well.

 

[Captainmike]

Cooked one last night. This was choice grade; picked up about a month ago from my local butcher which was all he had at the time and threw in the freezer. I’ll do that whenever I see it available. To me, seems to be a sensitive cut and picks up flavor (smoke and seasoning) very easily, which is why dare I say it I like it with the fat cap trimmed . Since it’s a leaner meat ( other than fat cap) than other cuts I just smoke at 225 to 135 internal no searing... came out really good my little daughters went to town on it... first time I made a chimichurri as well so now that’s on the list for future cooks

 

[Bruno]

Cooked one last night. This was choice grade; picked up about a month ago from my local butcher which was all he had at the time and threw in the freezer. I’ll do that whenever I see it available. To me, seems to be a sensitive cut and picks up flavor (smoke and seasoning) very easily, which is why dare I say it I like it with the fat cap trimmed . Since it’s a leaner meat ( other than fat cap) than other cuts I just smoke at 225 to 135 internal no searing... came out really good my little daughters went to town on it... first time I made a chimichurri as well so now that’s on the list for future cooks

Fantastic meal right there!!
My kids loved the chimichurri!

 

[Captainmike]

Fantastic meal right there!!
My kids loved the chimichurri!

Made some steak and eggs with the leftovers!