Picanha (rump cap), cherry wood smoked... First run of my brand new WSM 22"

Discussion in 'Beef' started by edward36, Mar 3, 2014.

  1. edward36

    edward36 Meat Mopper

    Hi guys,

    Ok... this is my first post here, so here it goes. 

    Just got my new WSM 22" smoker, and first cut to try was the rump cap - the Brazilian picanha.

    No preparation, no seasoning, but the smoke itself... 4.5 hours at 225 F over cherry wood, and it turned out to be absolutely fabulous!

    Served it along with a pineapple BBQ sauce, home made, of course...

     
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    That looks tasty!!      Is mid-well your preference ?  Because if not, rumps are delicious at mid-rare to medium.

    Additionally, you might try cutting across the grain, makes for a more tender slice of beef.
     
    Last edited: Mar 3, 2014
  3. edward36

    edward36 Meat Mopper

    Thanks!!! And it was VERY tasty.

    Yeah, well, this time it was such a preference. As for cutting - my mistake... corrected later on :)
     
  4. billyj571

    billyj571 Smoking Fanatic

    Look awesome great job
     
  5. edward36

    edward36 Meat Mopper

    Thanks!!! 
     

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