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Perfect Picanha on the Joe Jr.

The perfect Picanha on the Joe Jr. After polling my Instagram followers, Picanha with the Joe Jr. and Angus & Oink rubs came out on top. This beauty of a beef rump cap, from Village Butchers, is about to be transformed into something legendary. Let's dive into the ultimate BBQ experience with simple prep, precise cooking, and a bit of searing magic.

Prep Time 8 hrs
Cook Time 1.5 hr
Rest Time 10 mins
Total Time 9 hrs 40 mins
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 4
Estimated Cost: 30
Calories: Approximately 300 per serving
Best Season: Suitable throughout the year
Picanha
  • 1.5 Kg Beef Rump Cap (Picanha)
  • Rock Salt (For dry brine)
    • Final Seasoning
  • Angus & Oink Texas Steak rub
  • Olive Oil
Instructions
  1. 1
    Step 1: Trim and Cut the Picanha
    • Trim the Fat: Lightly trim any excess fat and remove any silverskin. Keep the fat cap intact for maximum flavour.
    • Slice into Steaks: Flip the Picanha so the fat cap is facing down. Slice with the grain into steaks about 2.5-3cm thick.
  2. 2
    Step 2: Dry Brine
    • Season: Generously season all sides of the steaks with rock salt.
    • Refrigerate: Place the steaks on a wire rack and transfer them to the fridge. Leave uncovered overnight for the dry brine process.
  3. 3
    Step 3: Prepare the Grill
    • Bring to Room Temp: Remove the steaks from the fridge and let them come to room temperature (about 30-45 minutes).
    • Set Up Kamado Joe Jr.: Preheat the grill to 107-121°C (225-250°F) with the deflector in place.
    • Add Wood: Add a small block of bourbon-infused oak to the coals for an extra flavour kick.
  4. 4
    Step 4: Cook the Steaks
    • Grill: Place the steaks on the grill and insert a temperature probe into two of the larger steaks.
    • Monitor Temperature: Cook until the internal temperature reaches 27°C (80°F), then flip the steaks.
    • Continue Cooking: Cook until the internal temperature hits 46°C (115°F).
  5. 5
    Step 5: Searing the Steaks
    • Prepare for Searing: Remove the deflector and open the top and bottom vents to get the grill hot.
    • Brush with Olive Oil: Lightly brush all sides of the steaks with olive oil.
    • Sear: Place the steaks directly over the hot coals. Sear for 1 minute on each side. Check the internal temperature, aiming for 52°C (125°F) for medium-rare. If not at temperature, flip and check again until done.
  6. 6
    Step 6: Rest and Final Seasoning
    • Rest: Remove the steaks and place them on kitchen towel to pat dry. Let them rest for 10 minutes.
    • Add Extra Flavour: Sprinkle Angus & Oink Texas Steak rub on a cutting board. Place the steaks on the board and sprinkle a bit more rub on top. Let the heat from the steaks absorb the flavours.
  7. 7
    Step 7: Slice and Serve

    Slice Against the Grain: After resting, slice the steaks against the grain and serve immediately.

Keywords: Picanha, Joe Jr., Kamado Joe, Angus & Oink, BBQ, Beef Rump Cap, Medium-Rare Steak, Dry Brine, Searing
Read it online: https://www.smokeandsear.world/BBQ-recipes/perfect-picanha-on-the-joe-jr/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.