The Texas BBQ Forum

I found a small picanha on a freezer dive...time to cook it.

It's dry brined in the fridge for 6 hours hours with kosher salt.

After a light dusting of SB Campfire, it was onto the Weber set up for 2 zones, with some pecan chunks for smoke.

Cooked indirect to 115 degrees IT, pulled and rested while I stoked a hot fire. Back on to sear about a minute a side.

It was delicious.

Aww YES, Brother John - - - that is a nice job on that Cut

Again, I don’t know what that is but it looks good

good looking piece of beef!!

Looks great!
When I get home from our trip I think I’ll take mine out of the freezer.

Thanks, folks!


Rambo, it s a sirloin rump cap, with a cap of fat. You can see coulette steaks from it in other cuts. The meat is really beefy and awesome.

I love to cook it.

Heard of them, never see 'em here, but that looks fantastic.

I have to do one of those someday! Looks awesome!