Ingredients

• 1.5 – 2 kg picanha
• Coarse sea salt
• Black pepper (freshly ground)
• 2 Hickory wood chunks
• Meat thermometer
• Kamado charcoal

Preparation:

• Remove the picanha from the fridge at least an hour before cooking and allow it to come to room temperature.
• Pat the meat dry with paper towels.
• Score the fat in a crosshatch pattern, being careful not to cut into the meat.
• Generously season with sea salt and black pepper.

Cooking:

• Start the Kamado and set the temperature to 110-120°C for indirect cooking.
• Add wood chunks and place the picanha, fat side up, in the indirect zone.
• Cook until the internal temperature reaches 48-50°C (for medium-rare).
• Remove the picanha from the BBQ and increase the temperature to 250-300°C.
• Sear the picanha briefly on the fat side for a crispy crust.
• Let the meat rest for 10 minutes under aluminum foil.

Tips:

• Always slice picanha against the grain for the best texture.
• For an authentic Brazilian preparation, use only salt, or add pepper after grilling.
• Serve with chimichurri for a fresh, spicy touch.

Enjoy! Jan Luts