Dining and Cooking
Meat

Picanha. Dry brined, smoked, and seared.


Dry brined with sea salt and pepper overnight. Smoked around 250°F for about 90 minutes before searing over hot coals. Taken off the grill at 117°F and wrapped in foil to rest. Probably make some Philly cheese steaks with the left overs 😁

by hurdygurty

11 Comments

  1. kraftwrkr

    Looks pretty good but we need a cross section!

  3. mister_shankles6

    Just ordered a few of these to rub with pepper and corriander, then cherry smoke, then roast till mid rare. This cut makes a great roast beef.

  10. Smurfballers

    Perfection. I just made one 2 days ago and it’s such a good cut

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