Introduction to Rotisserie Picanha

Picanha is a cut of beef from the rump area that sits on a thick layer of fat just above the butt! In Australia, we call it rump cap, but in Brazil, where the name and popularity originate from, it is known as picanha. Full of flavour and delightfully tender due to the surrounding fatty areas of the cut, picanha is a seriously prized cut. It is a firm favourite in the Brazilian BBQ (churrasco) culture. We first fell in love with this delicious cut of meat while travelling in Brazil in the early 2000s. The rest, as they say, is history.

Cooking picanha on a rotisserie is an excellent way to amplify the natural qualities of this cut. You get that crispy, golden-brown crust while maintaining a juicy, flavourful interior. Let’s get into the essentials of selecting and preparing picanha, setting up your rotisserie, cooking the beef to perfection, and serving it Brazilian style.

What is Picanha?

As we mentioned, Picanha comes from the top of the rump, this part of the cow is known for its robust flavour. In many countries, including the U.S. and Australia, it is often butchered into other cuts. In Brazil, picanha is typically kept whole and revered for its unique qualities.

The feature of picanha is the fat cap, that thick layer of fat that blankets one side of the meat. This fat cap is crucial in the cooking process, as it renders slowly over time, adding flavour and moisture to the beef. When properly cooked, the fat cap becomes crispy while the meat underneath stays tender.

For years fat had a bit of a bad reputation and was much maligned for various poorly understood health impacts. Thankfully restaurants, food writers as well as health professionals have seen the error of their ways. Now the fat content of meat is recognised as having its own importance to the meal and to the body.

To select the best picanha, look for a cut with a thick, even layer of fat and good marbling throughout the meat. The thickness of the fat is important because it ensures that the fat renders and bastes the meat as it cooks. A well-marbled picanha will also have better flavour and tenderness.

Essential Equipment for Rotisserie Picanha

Before you start cooking, you’ll need some essential equipment to cook rotisserie picanha:

1. Rotisserie Grill or Spit: This is key. This kit ensures the meat cooks evenly as it rotates, ensuring the fat renders down and bastes the beef perfectly with limited input on your part.
2. Meat Thermometer: We can’t recommend a meat thermometer enough. We know the words ‘game changer’ are overused, but in this case, it is true. You’ll be able to accurately monitor the internal temperature of the meat, ensuring it’s cooked to the desired doneness while eliminating any guesswork.
3. Charcoal or Gas Grill: Depending on your setup, either can be used, but charcoal offers a more traditional smoky flavour and a bit more theatre.
4. Sharp Knife: You’ll need a sharp knife for for carving. How many times in your life have you come across people who don’t want to carve a joint or make a bit of a mess of it? This is not all down to technique – a decent, sharp knife is your ally.
5. Wood Chips (Optional): Adding oak, hickory, or other wood chips can infuse the meat with an additional smoky flavour.

Rotisserie cooking is ideal for picanha because it ensures even heating as the meat rotates, so the fat cap bastes the meat continuously. It also allows the fat to render properly, avoiding flare-ups and burnt spots that can occur with traditional grilling methods.

Prepping the Picanha

Proper preparation is the key to cooking perfect rotisserie picanha. It may seem like a bit more work than just slamming it on a grill, but we promise you the little extra effort will reap serious rewards. Here’s how to do it:

1. Trimming: Begin by trimming any excess silver skin from the meat. However, be careful to leave the fat cap intact. Don’t be tempted to tailor it. The fat cap is crucial to keeping the meat moist and flavourful during the cooking process. Trust the process!
2. Slicing: Cut the picanha into thick steaks, approximately 4-5 cm thick. Make sure each steak has a good amount of the fat cap.
3. Skewering: Fold the picanha into a “C” shape with the fat cap facing outward. This will allow for even cooking, and the fat cap will slowly render as it turns on the rotisserie spit. Secure the folded picanha onto the rotisserie spit by skewering it through the centre.
4. Seasoning: Picanha doesn’t require elaborate seasoning. In traditional Brazilian churrasco, simple coarse sea salt is the main seasoning. The salt helps enhance the beef’s natural flavours without overpowering it while drawing out excess liquid and helping the meat to crisp up. Apply the salt generously, making sure to cover the entire surface of the meat. If you think it looks like a lot, that is probably the right amount. Don’t forget a lot will come off in the cooking process.

Setting Up Your Rotisserie Grill

Whether you’re using a charcoal or gas grill, proper setup is crucial for cooking picanha evenly and avoiding flare-ups. For a more in-depth look at charcoal and gas rotisseries, you might want to check out this article.

Charcoal Setup:

1. Two-Zone Fire: Create a two-zone fire by piling the charcoal on one side of the grill, leaving the other side for indirect heat. Place the rotisserie spit over the cooler side of the grill. This two-zone strategy eliminates a lot of temperature problems and gives you breathing room if things are cooking faster than you expected! We have all fallen foul of this.
2. Hardwood Charcoal: For an authentic Brazilian flavour, we recommend using lump hardwood charcoal. This burns cleaner and hotter than briquettes and imparts that subtle smoky taste that BBQ aficionados eulogise about.
3. Wood Chips: If you want to enhance the smoky flavour, add a handful of wood chips (such as oak or hickory) to the charcoal. Soak them in water for 30 minutes before adding. This helps avoid them burning too quickly.

Gas Grill Setup:

1. Indirect Cooking: If you’re using a gas grill, light the burners on one side of the grill while leaving the other side off. Just as we said for the charcoal set-up, place the rotisserie spit over the unlit side.
2. Temperature Control: Whether using charcoal or gas, try and keep a consistent grill temperature of around 250°F (121°C). This slow-cooking method allows the fat to render without burning and keeps the meat juicy.

Cooking Rotisserie Picanha

Now that your grill is ready, it’s time to cook your picanha. See our top 10 essential tips for perfecting your spit roast.

1. Start with Indirect Heat: Begin by cooking the picanha on indirect heat. This slow cooking process allows the fat cap to begin the rendering process slowly, keeping the meat underneath moist. Let the rotisserie spin the meat evenly, ensuring that the fat melts and bastes the beef as it turns.
2. Time and Temperature: Picanha typically takes around 1-1.5 hours to cook, depending on the thickness of the meat. Use a meat thermometer to check the internal temperature. Aim for 50-55°C (120-130°F) for medium-rare. This is perfect for this cut of beef.
3. Crisp the Fat Cap: Once the internal temperature is nearly at your desired doneness, increase the heat or move the picanha directly over the fire to crisp up the fat cap. Be careful not to burn it, but allow it to become golden and crunchy.
4. Resting the Meat: After removing the picanha from the grill, allow it to rest for 15-20 minutes before carving. Resting the meat allows the juices to redistribute, ensuring every bite is tender and flavourful. It is always a shame when the meat hasn’t been rested properly, and then you get what looks like blood seepage. People can be funny about that on their plate. Resting it avoids this situation.

Carving the Picanha

When it’s time to carve, follow these steps for the best results:

1. Slice Against the Grain: Always slice the picanha against the grain to ensure tenderness. Cutting with the grain can result in chewy, tough meat.
2. Thin Slices: Picanha is typically served in thin slices, which showcase the juicy interior while maintaining the fat cap on each piece for added flavour. The crispy fat cap adds texture and richness to every bite. It is meant to be consumed in tasty, tiny morsels, not as a whole chunk in one go.

Serving Suggestions

Traditional Brazilian-style picanha is often served with chimichurri sauce, which adds a bright, herbaceous contrast that cuts through the richness of the beef. Plus, this sauce is from the same continent, so you’re very much keeping it in the same zone. We love that. Other classic accompaniments include rice and beans, but we think fried plantain adds an interesting sweetness. Check this page for some great sides that keep it South American.

For sides, you could consider grilled vegetables, roasted potatoes, or a fresh salad. Picanha’s rich flavour pairs well with bold, robust red wines, such as Malbec or Cabernet Sauvignon.

Common Mistakes to Avoid

• Overcooking: One of the most common mistakes when cooking picanha is overcooking the meat, which can result in a dry, tough texture. Monitor the internal temperature carefully and aim for medium-rare 50-55°C (120-130°F) for the best results. Don’t be fooled by the fat layer; it is still a sensitive piece of meat.
• Not Resting the Meat: Skipping the resting step can cause the juices to run out when you cut into the meat, resulting in a less flavourful dish. Always ALWAYS allow the meat to rest before slicing.
• Improper Temperature Control: Fluctuating grill temperatures can cause uneven cooking and inconsistent results. Make sure to maintain a steady grill temperature around 250°F (120c) throughout the cooking process.

Conclusion

Cooking rotisserie picanha is a rewarding process that produces a delightful and underappreciated dish that’s hard to beat. By following this step-by-step guide, you can achieve perfect results, whether you’re cooking for a Brazilian barbecue or just want to try something new. Feel free to experiment with different seasonings, sides, and wood chips to make the recipe your own.

FAQs

Can I cook picanha without a rotisserie?

Yes, you can grill picanha over indirect heat or even roast it in the oven. However, the rotisserie method is ideal for even cooking and fat rendering.

What’s the best grill setup for picanha?

A two-zone fire setup on a charcoal or gas grill, with the meat placed over indirect heat, works best.

What internal temperature should I aim for?

For medium-rare picanha, cook to an internal temperature of 50-55°C (120-130°F).

Can I use different seasonings or marinades?

Absolutely! While coarse sea salt is traditional, you can experiment with garlic, herbs, or your favourite dry rubs for extra flavour.