Grilled Rotisserie Picanha

picanha

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more affordable.

Trim away any silver skin on the meat side of the picanha.

Remove any hanging bits on the sides to give the meat a nice edge.

Optionally, trim away any excess fat from the fat cap, leaving about ½ inch of fat on top of the meat.

Cut a shallow slice along the grain of the meat.

Turn the picanha so that the slice with the grain is running parallel with your cutting board.

Measure a three finger width from one end of the picanha and slice off the first piece.

Continue to slice the meat at a three finger width until it is fully sliced.

Season all sides of the picanha with BBQ salt.

Curl up a slice lengthwise with the fat cap facing outward and push the meat onto the rotisserie spit through the center.

Preheat your grill with all burners on low.

Place the rotisserie spit on the grill and adjust the counterbalance weight.

Start the rotisserie motor and close the lid.

Cook for 30 to 50 minutes, checking temperatures with a thermometer.

Rest the meat for 5 minutes then slice thinly down the spit.

Cooking Techniques

Equipment Needed

Spice Level: