Prime picanha roast from my local meat shop. 3.275 lbs smoked with alderwood (the fat cap absorbed a lot of smoke so I like to use a more mild wood) removed when internal hit 127°F came up to 132 while resting. I did a little experimenting and seasoned this with kinder’s garlic Parmesan seasoning and it DID NOT DISAPPOINT! The smoke level is perfect, the seasoning pairs really well with the meat and smoke, I know this might be undercooked for some people’s liking but I enjoy it this way! Very happy with how this turned out 🎃
by MNgrown2299
7 Comments
This looks immaculate
Trim the fat cap next time to like 1/4 inch. The fat is some of the best part on picanha.
Nailed it. This looks perfect!!
The center is perfect but it really needs a sear. I cut the fat cap to about 1/2 of what you got there, then i score the fat with a tight diamond pattern. It helps the fat render and the edges of the cut get crispy and a little charred. Some direct high heat on that at the end would really elevate it.
I should call her
did this one, i found it best to cut the fat into diamond shapes to allow the meat to get some more smoke flavor. this cut doesn’t work well with a brisket type smoke where you want the fat to break down. Was delicious 🙂
Effin perfect