Grilling the Picanha. Place the Picanha on the grill, fat cap side down, at a 45-degree angle to the grates. Cook for about 4-5 minutes per side, rotating the meat 90 degrees halfway through each side. This technique will create those gorgeous grill marks and an even sear. Using a meat thermometer, check the internal temperature of the Picanha.
Prepare Your Grill for Direct Cooking. Preheat grill to high heat (450 - 500 degrees) for 15 minutes. Clean coking grates with grill brush. Once the grill has preheated for about 15 minutes, use a grill brush to clean the cooking grates.
Preheat gas grill before cooking to medium-high heat or 350-400° F. Lightly grease grill surface and add chicken. Close lid and cook 8 minutes, or until bottoms are browned with sear marks. Rotate chicken, close lid, reduce heat to medium and cook 7-10 minutes more, or until internal temperature reaches 165° F.
Use a meat thermometer (trust me, it’s handy!) and let it cook until the internal temperature reaches 145ºF. This should take about an hour, but start to keep a closer eye on the roast after about 45 minutes. Once your pot roast is cooked, you can remove it from the grill and let it rest for about ten minutes.
Toss about 1 to 2 cups homemade or store bought sauce with the pulled pork. Serve warm. Make a sandwich: To make the best pulled pork sandwich of your life, butter both sides of a brioche bun. Heat another tablespoon of butter in a pan over medium heat on the stove. Toast the buns for 2-4 minutes, until lightly golden.
Keep the cooking thermometer in, and cover the pan with aluminum foil. Turn the grill heat setting down to low in the back, turn the front burner off entirely, and move the aluminum pan to the front of the grill. Close the grill and let the breast finish cooking for approximately 30 more minutes, until the thermometer reads 163 degrees Fahrenheit.
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how to cook on a gas grill
