First attempt at Picanha

[meat_feet]

Had to use two separate grills.  One for low and slow, one for searing. I was scared I was going to eff up a good cut of meat. Just salt. 

Sent from my Pixel 2 XL using Weber Kettle Club mobile app

[addicted-to-smoke]

Looks wonderful.

Hey, can you, or anyone else, tell me why it's traditional to leave that fat on like that? Gives it a special look, but ... what else?

And did you cook it straight on the kitchen stove first? With rock salt? I know nothing of sirloin cap.

[meat_feet]

Looks wonderful.

Hey, can you, or anyone else, tell me why it's traditional to leave that fat on like that? Gives it a special look, but ... what else?

And did you cook it straight on the kitchen stove first? With rock salt? I know nothing of sirloin cap.

I cooked at 200° on Weber number one until it hit 120°. Then I seared the crap out of it on the vortex with Weber #2.   I only used rock salt to remain one traditional aspect, since it's usually on skewers. The fat cap is the way it's supposed to be prepared - so I left it on. I also aimed the cap towards the indirect side at first. Traditional = equals I watch too much YouTube and am good at trivia.

Sent from my Pixel 2 XL using Weber Kettle Club mobile app

[addicted-to-smoke]

Gotcha.

But what's going on with the stove/range burner?

[meat_feet]

It's where I prepped inside.

Sent from my Pixel 2 XL using Weber Kettle Club mobile app

[Jules V.]

Fat cap will baste the rest of the meat especially when cooked on a rotisserie. Also, the charred fat cap is delicious and typically eaten.

[addicted-to-smoke]

It's where I prepped inside.

Oh OK. Looks like the burner is on (it's res); that's what messed me up.