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

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edward36

Smoking Fanatic
Original poster
Mar 3, 2014
307
73
Sydney, Australia
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...

 
 
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...

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:
Thanks!!! And it was VERY tasty.

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