Whole Smoked Picanha

 

Whole Smoked Picanha

With chimichurri, pico de gallo and roast tomatoes.
Prep Time 1 hr 30 mins
Servings 8 people

Ingredients
  

Picanha

  • 1 Rump Cap (Approx. 1.4-1.7kg)
  • 1 Sea Salt Flakes
  • 1 Olive Oil

Chimichurri

  • 1/2 cup Parsley Finely Chopped.
  • 4 Garlic Cloves Finely Chopped.
  • 2 Long Red Chillies Deseeded and finely chopped.
  • 3/4 tsp Dried Oregano
  • 1 tsp Sea Salt Flakes
  • 1/2 tsp Coarsely Ground Black Pepper
  • 2 tbsp Red Wine Vinegar
  • 1/3 cup Olive Oil

Pico de Gallo (Fresh Salsa)

  • 3 Vine ripened tomatoes Finely diced.
  • 1/2 Red onion Finely diced.
  • 1/2 cup Coriander Finely chopped.
  • 2 Jalapeño Chillies Deseeded and finely chopped.
  • 1 Juice of 1 lime
  • 1 Salt and pepper to taste
  • 1 Good sized pinch dried oregano
  • 1 Good sized pinch ground cumin

Roast Tomatoes

  • 1 Truss baby tomatoes
  • 1 Sea Salt Flakes
  • 1 Olive Oil

Instructions
 

Picanha

  • Prepare the smoker to cook at 120C / 250F.
  • If your smoker allows, add 3-4 medium sized smoking woodchunks once the temperature has stabilised.
  • Trim away any excess silverskin on the underside of the rump cap.
  • Using a sharp knife score the top layer of fat in acrosshatch pattern with the score marks approximately 1.5cm apart, taking carenot to score down to the layer of meat.
  • Rub a thin layer of olive oil over the meat and fat capon all sides to act as a binder.
  • Generously dress the meat and fat cap on all sides withsea salt flakes.
  • Place the rump cap fat side up in the smoker.
  • Cook the meat to an internal temperature of 44C / 111F(rare) or 49C / 120F (medium rare), then remove from the smoker and wraptightly with foil.
  • Allow the meat to rest for 30 minutes, the internaltemperature of the meat will continue to rise.
  • Slice the rump cap along the grain so that the final cutis against the grain.

Chimichurri

  • While the meat is on the smoker, prepare the ingredientsfor the chimichurri.
  • Mix everything together in a small bowl and allow it tosit, releasing all the flavours.

Pico de Gallo (Fresh Salsa)

  • Prepare and mix all of the ingredients together in a largebowl and set aside.

Roast Tomatoes

  • Preheat the oven to 180C / 355F.
  • While the meat is resting, line an ovenproof dish withbaking paper and place the tomatoes in the dish.
  • Liberally coat the tomatoes with olive oil and sprinkle withsea salt flakes.
  • Cook the tomatoes for approximately 15 minutes.
  • Remove from the oven and allow to rest for 5-10 minutesbefore serving.

Notes

  • Strong flavoured smoking wood chunks pair very nicely with Picanha, try Hickory or Ironbark for great results.
  • While trimming the silverskin take note of the direction of the grain of the meat.
  • If using a temperature probe to monitor the meat, insert the probe  in the same direction of the grain of the meat to help later with carving.
  • Don’t be shy with salt on the meat, two to three tablespoons would be a good measure.
  • Dress the final cut of the picanha with chimichurri for a fantastic flavour combination.
  • To get the tomatoes just right, watch them and when the skin starts to split let them cook for a further 2-3 minutes before removing them from the oven.

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