Going to smoke some picanha this weekend - should I keep the fat cap on or remove - I have read various conflicting ideas.
Thank youi
Thank youi
Smoked Picanha - keep or remove fat cap
- Thread starter TheHojo
- Start date
Keep.
scp
is Blowin Smoke!
Keep ...one of the reasons to get picanha
Raider18
Full Fledged Farker
Keep and its easy to rip off after cooked if the person serving doesn't like the fat. I demonstrate at the end of this video.
https://www.youtube.com/watch?v=3atTB1kPV-U
https://www.youtube.com/watch?v=3atTB1kPV-U
el_matt
Babbling Farker
KEEP IT!!!
Matt
Matt
tom b
somebody shut me the fark up.
keep it, it is part of the magic
rovster
Full Fledged Farker
Personally I trim the fat cap to get an nice even layer like I do a brisket. I like the fat but I’ve had some where fat cap was as thick as the meat and that’s a bit much for me. I would trim to 1/4-1/2” personally...
BobBrisket
Moderator
Thank you for all the replies - will be smoking it tomorrow with the fat cap intact!
Bacchus2b
is Blowin Smoke!
Just curious - Why smoke it all the way as opposed to a nice Reverse Sear? Picanha AKA Top Sirloin Cap or Coulotte Steak is a tender cut of beef. IMO it is as its best cut into 2" thick steaks, slow smoked to an internal temp of around 110 degrees, then seared off over a hot flame to a nice mid-rare and cut against the grain.
You can slow smoke it just like you can slow smoke a Ribeye or a NY Strip, but what do you want the end result to be? Do you like your steak mid-rare or well done? I personally think mid-rare is the best application here, and that slow smoking will just dry out your end product because it's a very lean piece of beef without the internal marbling of Brisket. Here are a few photo's from my last cook:
IMG_0977 by David Miller, on Flickr
IMG_0980 (1) by David Miller, on Flickr
IMG_0985 (1) by David Miller, on Flickr
IMG_0984 by David Miller, on Flickr
Good luck with whatever you do!
You can slow smoke it just like you can slow smoke a Ribeye or a NY Strip, but what do you want the end result to be? Do you like your steak mid-rare or well done? I personally think mid-rare is the best application here, and that slow smoking will just dry out your end product because it's a very lean piece of beef without the internal marbling of Brisket. Here are a few photo's from my last cook:
IMG_0977 by David Miller, on FlickrIMG_0980 (1) by David Miller, on FlickrIMG_0985 (1) by David Miller, on FlickrIMG_0984 by David Miller, on FlickrGood luck with whatever you do!
BuffaloDave
Full Fledged Farker
I gotta disagree here! If you are straight smoking without a sear then taking off the fat cap is the way to go. The fat won't render correctly along with the nerve that runs underneath the fat.
I prefer to cook over the coals the whole time fat cap on but I have smoked fat cap off and it was also very tasty.
I prefer to cook over the coals the whole time fat cap on but I have smoked fat cap off and it was also very tasty.
Mike Twangzer
is One Chatty Farker
Bacchus2b ....looks incredible !!!!!!
