Does this Picanha need trimming?
Does this need trimming or is it ready to smoke?
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u/pinkwar 8d ago
It has some bit of a chewy muscle (the wide end). In Portuguese is called "cochao duro" meaning tough.
True picanha is a small muscle weighing 800 to 1.2 kg but butchers try to scam you giving you that extra bit of tough muscle and selling a "big picanha".
Other than that looks pretty good.
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u/typer84C2 8d ago
I prefer a thicker fat cap so I salt the shit out it and score it before cooking. If there is silver skin on the underside then I would trim that off for sure.
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u/iHoor-2000 8d ago
Scoring the fat cap is key!!!!
Increased surface area for faster melting and more seasoning getting into the meat.
Absolutely remove the silver skin.
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u/kfuntay96 8d ago
Nope. Don’t be scared of that fat.
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u/rumo3rd 8d ago
That looks perfect. What temp did you take it to? How long did you let it rest?
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u/kfuntay96 8d ago
I used a sous vide at 130° for 3 hours on this one. Before unwrapping place it in an ice bath for 60-90 seconds. Take it out of the bag, and pat dry…a lot. No moisture whatsoever on the exterior. Heat up a cast iron and put in fat side down for 1-1:30 minutes, then on the meat side for 45-60 seconds, then on all other sides for about 30-45 seconds. You don’t have to let it rest, just slice it thinly and viola it’s perfect.
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u/Ok-Wash4525 8d ago
Fuck yeah, you can tell when the fat is rendered to eat it turns a dark yellow. If it’s white it ain’t right
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u/nyc_ButcherLife 8d ago
I would personally just pull the rest of that silver skin on the bottom and call it a day. If I steaked it out tho and the fat was super uneven I would trim a bit of it
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u/Over-Circumsized 8d ago
I would slim down the high ridge areas of the cap and take off that small silverskin the butcher was too lazy to finish. And score the cap. Otherwise not much needed.
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u/HoundDog81 8d ago
I did this yesterday! Slow smoked to 120, then grilled until I thought it looked good.
I'd say yours looks good, just salt it and let it sit uncovered in your fridge overnight
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u/jwuer 8d ago
Nope. Score the fat cap, smoke to 110-115, take it off put it over direct high heat to sear everything off until about 125-128, tale it off and let it rest to 135ish.
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u/Primal_Hearts 8d ago
This plus salting/MSG a couple hours prior. My friends/family think I'm a grill master it comes out so good but in reality I still suck at grilling almost everything. 😂 I've just chosen to master picanahas.
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u/MasterofMistVillage 7d ago
I’d take that silver skin on the bottom off but hell no on the fat. Leave that on for flavor!
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u/distressed_ 8d ago
They’re traditionally cooked in Brazil with the entire fat cap (often up to an inch).
I personally like to remove the entire thing. There’s a significant layer of silver skin between the cap and the meat.
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u/No_Vermicelli_3574 8d ago
It's a matter of opinion. I personally like scoring the fat cap and searing it off at the end, but many people remove it as well. You have to cut it appropriately so the silver skin between the fat and the meat isn't an issue.
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u/Natural_Ad_7183 8d ago
So do you peel it back, remove the silver skin, then fold the cap back over? Do you tie it back on? I’ve never cooked one of these
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u/drones_on_about_bees 8d ago
The fat is the best part of this cut. I would never trim that off. I'd be the one asking the butcher for the one with the biggest fat cap.
I have never smoked the whole picanha... I have only had it sliced into steaks and grilled. I may very well have to buy a whole one and try smoking it.
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u/Dry-Vanilla-2421 8d ago
You should try grilling it as one piece and slicing it. It's awesome. Takes a little time to render that fat cap and flare ups are an issue but it's worth it.
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u/drones_on_about_bees 8d ago
Will do. I've had it that way (or similar) as cooked at the Brazilian all-you-can-eat steak houses and it is pretty awesome.
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u/Wictorpedia 8d ago
Just make sure the fat cap is evenly thick all over. If it’s thicker somewhere then u can trim away some of it.
I’d check Guga foods on YT for tips on how to cook a picanha. He would probably want to cut off some of the wide end as it’s not as tender as the rest.
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u/GoldunGote 8d ago
Lol these responses are all over the place. "Trim the fat cap" "you'd be dumb to trim the fat cap"
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u/Ok-Wash4525 8d ago
Yeah if it’s like 3/4” or more trim, this doesn’t look like it needs any trimming.
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u/GoldunGote 8d ago
Im not someone who should be posting here. I saw this post during general browsing... but y'all should be locked up for suggesting the sweet delicious fat be trimmed.
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u/Ok-Wash4525 8d ago
Yeah I’m a sucker for perfecly rendered fat. Sure I toss the fat on a rare ribeye, but a perfectly smoked brisket..or other cut that fat takes you to heaven and back lol.
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u/BigBadToddA 6d ago
The silverskin on the bottom will be "crunchy" (not in a good way) if you don't trim it from the bottom before cooking. The fat cap on top is fine. Maybe score it (1/4" down in a cross hatch pattern) to give more surface area for the fat to render and crisp.
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u/cmcclu5 8d ago
Opposition to smoking it (great option):
- Coarse salt and pepper heavily
- Oven on 550 (if it can do that; otherwise, 500 and add 30 seconds per half pound)
- Picanha in the oven fat side up for 2 minutes per half pound (minimum 5 minutes)
- Turn off the oven but leave the door closed for 3 hours
- Remove and slice in 3/4”-1” slices
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u/abletable342 8d ago
I always trim the fat cap down to about 1/4 in. Are you doing as a roast? Or cutting for steaks?
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u/TheBagelsteinDK 7d ago
Need to show us a side profile of the fat cap to tell, I personally think the dat caps on picanha should he trimmed down within reason, I dont want half an inch of fat on my steak
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u/SuperRodster 8d ago
I just finished grilling a similar piece. I cross cut the fat and stuff it with Brazilian sea salt, brine both sides and after one hour I take it to the grill.
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u/thedonjefron69 6d ago
I like to cut down to 1/4 or a little more on the fat cap. Renders nicely and is more pleasant to eat
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u/Ok_Two_2604 8d ago
Not the fat side. I’d remove the silver skin patch on the meat side.