Light a chimney full of lump charcoal. and place directly under your spit.
Trim and tidy your rump cap if needed. Take of any silver skin or loose bits of meat and trim the fat cap to a fairly consistent 1/2" thickness
Identify the grain of the meat. You should be able to see the tissue running along the roast. Cut across the grain into three slices, curl and place on the rod.
Assemble your spit. Keep an eye on it as the fat begins to render. The fat flaring up and kissing the meat is part of the magic of Picanha but you want it to be gently flicking the meat not a raging inferno so spread out your coals a little if it's getting a bit intense.
Cook the meat to your desired doneness (Med-rare is 54c / 130f) you're also looking for a nice char/bark to form and well rendered fat cap.
When internal temperature is reached remove from the spit, allow to rest for 5mins.
with the meat on the rod slice down across the face of the meat (this will be against the grain)
Sprinkle with a good amount of Lane's Smoked Salt and Pepper Finishing salt and eat immediately!
If you want sides or sauces a chimichurri or a nice butter sauce would go great although, we love sampling the charred meaty goodness just on its own.
