Low 'n slow picanha

Using a sharp boning knife, trim any silver skin off the under side of the picanha. Shape it by trimming any thin edges off the sides. Flip the picanha over and trim some of the fat cap, leaving about 5mm of fat across the whole surface.

Season one side generously and evenly with the rub. Leave the Picanha for around 10 minutes and then flip and season the other side.

Start Timer

Light the charcoal with a chimney and firestarters. Put the hot charcoal in the bottom of the barbecue, with more lumps on the side which is for direct cooking. Add two chunks of wood.

Set up two zones on your barbecue – one for indirect cooking and one for direct. Cover the deflector plate with foil to make it easier to clean afterwards and using heat protecting gloves, place the deflector plate on the side with less charcoal. Place one half grill on the charcoal side so it sits just higher than the deflector, and then the other grill on the highest spot above the deflector.

Close the lid and open the vents to allow your barbecue to come up to heat. Preheat your barbecue to a low temperature, around 240°F (115°C) to 260°F (127°C).