Eating picanha at a Brazilian steakhouse or churrascaria is an experience. But what if you could make something just as delicious at home?
I cooked the picanha over inderect heat. I removed the three centre grates and placed an alumium foil pan with water on the heat plates.
Preheat the bbq to around 450 ºF. Crank the side burners to high and use the rotisserie backburner on low if your bbq is equiped with it. This is optional.
Make sure the rotisserie attachment is connected.
Trim the silver skin and extra pieces of fat (don’t remove the fat cap).
Cut the triangular piece of meat in three, equal width long pieces, against the grain.
Season the three peices of meat on the meat side with about 3/4 of the kosher salt. Do not season the fat cap.
Let the meat sit until it reaches room temperature, about 30 minutes.
Fold the meat tightly inward (fat side out), to create a U shape and pierce the skewer through the fat on both ends. Do this for all three pieces and centre them on the skewer against each-other.
Place the skewer on the rotisserie attachment, close the lid and cook until the internal temperature is around 135 ºF, or a touch more if you prefer it closer to medium.
If you plan on serving the meat off the skewer (because it looks cool), stop the rotisserie and shave/trim off the outer edges of the meat onto a plate. Salt the remaining meat on the skewer, turn the rotisserie back on and continue to cook while you treat yourself to the succulant peices you just trimmed off.
Make sure to monitor the meat on the skewer becasue it will cook quickly. Once it's done, remove the pieces of meat from the skewer, tent some foil over it and let rest for 10-15 minutes before serving. Skip the previous step if you don'y plan in trimming the cooked edges on the skewer.
Enjoy the picanha with your favourit sides. Rice, potato salad or green salad compliment this meat perfectly.