Serves 4–6 · Prep 20 minutes · Cook 45–60 minutes · Rest 10 minutes
Picanha is a Brazilian barbecue favourite for good reason: a generous fat cap bastes the beef as it turns, creating a crisp, deeply browned crust and a juicy centre. This simple churrasco-style recipe lets the fire and the meat do the talking.
Ingredients
- 1.4–1.6 kg whole picanha (rump cap), fat cap intact
- 2 tablespoons coarse sea salt
- 1 teaspoon freshly ground black pepper, optional
- 1 tablespoon neutral oil
- Chimichurri, to serve
What you’ll need
- SpinFlameBBQ rotisserie kit
- Kettle, kamado or barrel-style barbecue
- Charcoal and a drip tray
- Instant-read meat thermometer
Method
- Prepare the beef. Pat the picanha dry. Lightly score the fat cap in a shallow crosshatch pattern without cutting into the meat. Rub with oil, then season generously with coarse salt and pepper.
- Set up the barbecue. Arrange the charcoal for indirect cooking, with the heat banked to one or both sides and a drip tray beneath the centre. Aim for a steady hood temperature of 180–200°C.
- Load the rotisserie. Thread the rod through the centre of the picanha, keeping the roast balanced. Secure firmly with the claws, mount the rotisserie and check that it turns smoothly before closing the lid.
- Cook. Let the picanha rotate over indirect heat for 45–60 minutes. Keep the lid closed as much as possible and adjust the vents to maintain steady heat.
- Check the temperature. Measure in the thickest part, away from the rod and fat. For whole-cut beef, cook to at least 63°C and rest for at least 3 minutes; cook further if you prefer greater doneness.
- Rest and slice. Remove the roast, loosely cover and rest for 10 minutes. Slice thinly across the grain and serve with chimichurri.
SpinFlame tips
- Keep the fat cap on—it protects and bastes the beef while it turns.
- Balance the meat on the rod before lighting the motor to reduce strain and encourage even cooking.
- If the surface needs more colour, finish briefly over stronger direct heat while watching for flare-ups.
Cooking times are a guide. Barbecue temperature, weather and meat thickness vary, so always confirm doneness with a clean food thermometer.