Holy Picanha!

[Kona]

have one thawing in the fridge, will rub it with Kosher salt in the morning, then the same as I did before...pepper, garlic and cayenne. I'll score the fat cap to keep it from curling and hang it as I did before. I can't wait to try it with the fat cap on 

[Kona]

Time for the kosher salt rub....look at that fat cap 

[Kona]

Slightly more well done for me but holy dam it's good!

[Pappymn]

That would be worth a road trip

[muebe]

Oh my!

[IR2dum]

Kona, that looks delicious.

[Pit Barrel Cooker Co.]

Very nice!

[Big Dawg]

Dayum ! ! ! !





BD

[Kona]

I will say, the beef fat is a nice flavor but I don't feel it did anything for the rest of the meat. I would rather cut the cap off again and rub all of the surfaces of the meat and see which I prefer

[Smokin Papa Steve]

I will say, the beef fat is a nice flavor but I don't feel it did anything for the rest of the meat. I would rather cut the cap off again and rub all of the surfaces of the meat and see which I prefer

As another South Floridian that has cooked this several times, I never keep the fat cap on.  It is too hard and will never render down, especially on a cook that will last less than 2 hours.  The Brazilian restaurants will use it as it looks goods and saves them $$ since they are selling fat along with the meat.

[Kona]

Will be doing another cook of this tonight. Have a smaller cut and have removed the fat cap. Rubbed with kosher salt and will finish with pepper, garlic and cayenne as before. Will use some of the peach wood as well.

[Kona]

This one was a little on the thinner side so I just threw this on the grate over some screaming hot coals and a couple chunks of peach wood. Cooked for 6 minutes per side, 5 minute rest.

[Pit Barrel Cooker Co.]

Looks great! How was the flavor?

[Kona]

Looks great! How was the flavor?

The flavor is outstanding, when I sear meat I like adding a couple chunks of wood that will flame up and it gives the meat a great flavor