Perfect Picanha on the Joe Jr.

Perfect Picanha on the Joe Jr.

Lee - Smoke & Sear
Servings: 4 Total Time: 9 hrs 40 mins Difficulty: Intermediate Smoke & Sear Fav. Smoke & Sear Fav.
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Ultimate Guide to Cooking Picanha on Kamado 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.

Perfect Picanha on the Joe Jr.

Beef
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Prep Time 8 hrs Cook Time 1.5 hr Rest Time 10 mins Total Time 9 hrs 40 mins
Difficulty: Intermediate Cooking Temp: 120  C Servings: 4 Estimated Cost: £ 30 Calories: Approximately 300 per serving Best Season: Suitable throughout the year
Author: Lee - Smoke & Sear Cooking Method: , , Cuisine: Courses: Recipe Keys: Smoke & Sear Fav. Smoke & Sear Fav.

Picanha

Final Seasoning

Instructions

  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. 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. 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. 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. 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. 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. Step 7: Slice and Serve

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

Equipment

Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Keywords: Picanha, Joe Jr., Kamado Joe, Angus & Oink, BBQ, Beef Rump Cap, Medium-Rare Steak, Dry Brine, Searing
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🔥 THE LAZY BUZZARDS BBQ 2026 🔥

Some weekends you enjoy . . .

Some weekends you remember.

This was definitely one of those.

Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done.

A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community.

Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about.

This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year.

Could you see yourself competing one day? Let me know in the comments . . .👇🔥

#TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

54 12
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🔥 THE LAZY BUZZARDS BBQ 2026 🔥 Some weekends you enjoy . . . Some weekends you remember. This was definitely one of those. Fifteen teams. Two days. Incredible food. New friendships. A bit of healthy competition . . .and an evening BBQ Olympics that had teams and judges laughing together long after the turn-ins were done. A huge thank you to Alan & Jo for creating something that’s so much more than a BBQ competition. It’s a weekend built around great food, great people and a genuine BBQ community. Massive respect to every team that competed too. Thanks for letting me wander around with a camera all weekend and capture what UK BBQ is really about. This is the second BBQ competition I’ve attended now—back-to-back—and I’ve genuinely caught the bug. I’d love to shine a bigger spotlight on this side of the UK BBQ scene next year. Could you see yourself competing one day? Let me know in the comments . . .👇🔥 #TheLazyBuzzardsBBQ #UKBBQ #BBQCompetition #LiveFireCooking #BBQCommunity

Six years ago I stepped into the UK BBQ scene.

I had no idea that buying a smoker during lockdown would completely change my life.

Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers.

But the numbers aren’t what I’m most proud of.

It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking.

A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️)

Then there’s @fourge.bbq . . .

Starting a business with three great lads I met through the BBQ community is genuinely a dream come true.

It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks.

Thank you to everyone who’s followed my journey over the last six years.

I’m just one bloke trying to do his small part to help push UK BBQ forward.

Here’s to the next chapter. 🔥🇬🇧

#UKBBQ #OutdoorCooking #PassTheFlame

99 10
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Six years ago I stepped into the UK BBQ scene. I had no idea that buying a smoker during lockdown would completely change my life. Since then I’ve shared 100+ free recipes, created over 1,000 pieces of content, surpassed ONE MILLION website views, welcomed 600,000+ active users to Smoke & Sear, and built social profiles, groups and communities with 70,000+ members and followers. But the numbers aren’t what I’m most proud of. It’s the friendships, the community, and seeing more and more people across the UK discovering outdoor cooking. A massive thank you to every brand that’s believed in me over the last six years. Whether you’ve trusted me with your products, invited me to events, or somehow flown me to Nashville . . . (still can’t quite believe that one! ❤️) Then there’s @fourge.bbq . . . Starting a business with three great lads I met through the BBQ community is genuinely a dream come true. It’s still early days, but seeing so many FOUNDERS backing us, our rubs selling so well, and people proudly wearing FOURGE merch honestly means more than I can put into words. Pellets, fuel and plenty more are just around the corner, and I can’t wait to cook for so many of you at @meatupfestival in just a few weeks. Thank you to everyone who’s followed my journey over the last six years. I’m just one bloke trying to do his small part to help push UK BBQ forward. Here’s to the next chapter. 🔥🇬🇧 #UKBBQ #OutdoorCooking #PassTheFlame

First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥

Six rounds. Two days. Nine teams. A LOT of pork.

Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire.

Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow.

UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend.

Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥

#CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

48 2
Open
First time guest judging at Whole Hog 2026 with @comp_bbq_uk . . . and what a weekend🔥 Six rounds. Two days. Nine teams. A LOT of pork. Honestly, it opened my eyes to a whole other side of UK BBQ. So much skill, creativity, graft and proper passion for cooking over fire. Massive respect to Comp BBQ UK for building something special, and huge respect to @weberuk and cranswickplc for everything they do to support this event and help the competition BBQ scene grow. UK BBQ is gathering serious momentum… and this definitely won’t be the last BBQ comp I attend. Who’s ever thought about getting a few mates together and entering a BBQ team? 👀🔥 #CompBBQUK #WholeHog2026 #UKBBQ #BBQCommunity #CompetitionBBQ

This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief.

Most regions went suspiciously quiet.

But two actually stepped up.

SOUTH vs NORTH

The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust.

Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream.

And honestly, this is exactly what it was meant to be about.

People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from.

But… there can only be one winner.

To vote, comment:

SOUTH

or

NORTH

I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026.

More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch.

Now then…

Who gets the glory?

SOUTH or NORTH?

66 128
Open
This started as a daft little comp I set up in the UK BBQ WhatsApp Community to get the regional groups talking, cooking, meeting up and generally giving each other grief. Most regions went suspiciously quiet. But two actually stepped up. SOUTH vs NORTH The South came in swinging with a proper land, sea and fire feast — venison haunch wrapped in nori, reverse-seared smoked lamb, lobster, scallops, shell-on prawns, Sussex mackerel, monkfish, black sea bream, focaccia, fresh green sauce and a Sussex Smokie finished with a breadcrumb crust. Then the North answered with an absolute monster board — rack of lamb, black pudding burnt ends with Newcastle Brown Ale sauce, sticky pork ribs, Cumberland sausage, smoked chuck scouse, fish and chips, roast beef, ribeye steaks, venison burgers, grilled potato skewers, sweet Yorkshire pudding with bone marrow crème pâtissière and smoked sticky toffee pudding with bourbon ice cream. And honestly, this is exactly what it was meant to be about. People getting together. Cooking outdoors. Making new mates. Sharing ideas. Having a laugh. Creating something that represents where they’re from. But… there can only be one winner. To vote, comment: SOUTH or NORTH I’ll somehow collate the votes from Instagram and Facebook on Monday 6th July, and we’ll find out who takes the regional glory for 2026. More details on both cooks are on the website, and you can also join the UK BBQ WhatsApp Community there if you fancy getting involved. It really is a cracking bunch. Now then… Who gets the glory? SOUTH or NORTH?

Second walk out with the Lads Project today and honestly… what a proper day.

Hot as anything, big Peak District views, Thor’s Cave, River Dove, miles in the legs, plenty of laughs and just a really good bunch of lads getting outside and doing something positive.

No pressure, no awkwardness, no forced deep chats — just fresh air, good people, proper conversation when it comes, and a reminder that getting out of your usual routine does a lot.

Any lads want to join the next monthly social walk? Drop me a DM and I’ll send you the link to the WhatsApp group where it’s all planned.

#LadsProject #PeakDistrict #MensMentalHealth #MensCommunity #HikingUK

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Second walk out with the Lads Project today and honestly… what a proper day. Hot as anything, big Peak District views, Thor’s Cave, River Dove, miles in the legs, plenty of laughs and just a really good bunch of lads getting outside and doing something positive. No pressure, no awkwardness, no forced deep chats — just fresh air, good people, proper conversation when it comes, and a reminder that getting out of your usual routine does a lot. Any lads want to join the next monthly social walk? Drop me a DM and I’ll send you the link to the WhatsApp group where it’s all planned. #LadsProject #PeakDistrict #MensMentalHealth #MensCommunity #HikingUK

DRAGON01 over Coningsby 🔥

It’s been a few weeks since I last watched Flt Lt Tom Nation put the Typhoon through its paces over RAF Coningsby — but the second I heard today’s slot announced on the NOTAM, there was absolutely no chance I was missing it.

And what a display.

I may have lost half of it to the sun, and the other half to Tom flying so low he disappeared behind the trees . . . but wow. 😂

The speed, power and agility of the Typhoon is ridiculous — but the way Tom handles it is something else entirely.

Huge respect to Tom and the whole Typhoon Display Team behind the scenes.

Absolutely epic.

#DRAGON01 #TyphoonDisplayTeam #RAFConingsby #EurofighterTyphoon #TyphoonFGR4 RoyalAirForce Aviation

475 9
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DRAGON01 over Coningsby 🔥 It’s been a few weeks since I last watched Flt Lt Tom Nation put the Typhoon through its paces over RAF Coningsby — but the second I heard today’s slot announced on the NOTAM, there was absolutely no chance I was missing it. And what a display. I may have lost half of it to the sun, and the other half to Tom flying so low he disappeared behind the trees . . . but wow. 😂 The speed, power and agility of the Typhoon is ridiculous — but the way Tom handles it is something else entirely. Huge respect to Tom and the whole Typhoon Display Team behind the scenes. Absolutely epic. #DRAGON01 #TyphoonDisplayTeam #RAFConingsby #EurofighterTyphoon #TyphoonFGR4 RoyalAirForce Aviation