I had this whole picanha from a local butcher in the refrigerator that I either needed to freeze or cook. I chose the latter and it was delicious!
* Patted dry and dusted this with a layer of Spiceology Cowboy Crust and then Kinders Woodfired Garlic. * Placed it in the fridge for 3 hours uncovered. * Removed from fridge and set on counter loosely covered and prepped the grill (30-45 mins) * Preheated grill to 225 degrees with Jealous Devil hardwood lump charcoal * Smoked picanha at 225 degrees with one large piece of Post Oak until internal temp hit 120 degrees (~2 hours) * Removed from grill, wrapped in foil and placed in warm oven to rest * Prepped the grill for high heat for direct sear * Seared picanha over coals with lid open flipping every 20-30 seconds…until the fat cap caught fire! * Finished searing with lid closed for a total of 2-3 minutes per side * Pulled off grill, re-wrapped in foil, and placed back in warm oven for about 30 minutes while I prepped sides. * Sliced and served!
This is one of my favorite cuts of meat. It’s an easy cook and only takes ~3 hours from start to serve. Best of all, my wife and kids love it!
ZachVIA
That last picture could be a damn pinup poster in my garage!
PossibleLess9664
Wowza!
Friendly_Childhood
What grill is that??
ApprehensivePie1195
Looks good!
EmmitSan
I love picanha but it’s annoying how it’s now about 8 million dollars a pound thanks to every YouTube bro blasting their vids about it. All of my local butchers are charging about 1.5x what they’d charge for ribeye.
It’s no longer worth it imho.
Tool_junkie_365
That looks beautiful, I gotta try this cut, my problem is stores label it so many different names I don’t wanna buy the wrong cut
MrMach82
Beautiful. Try it on a rotisserie next time…comes out great as well!
Tutski08
Looks amazing, I did a Picanha brisket style last week and for a smaller group, it’s a great size that smokes similarly. I think I like the fat cap better than the brisket from a flavor perspective.
10 Comments
I had this whole picanha from a local butcher in the refrigerator that I either needed to freeze or cook. I chose the latter and it was delicious!
* Patted dry and dusted this with a layer of Spiceology Cowboy Crust and then Kinders Woodfired Garlic.
* Placed it in the fridge for 3 hours uncovered.
* Removed from fridge and set on counter loosely covered and prepped the grill (30-45 mins)
* Preheated grill to 225 degrees with Jealous Devil hardwood lump charcoal
* Smoked picanha at 225 degrees with one large piece of Post Oak until internal temp hit 120 degrees (~2 hours)
* Removed from grill, wrapped in foil and placed in warm oven to rest
* Prepped the grill for high heat for direct sear
* Seared picanha over coals with lid open flipping every 20-30 seconds…until the fat cap caught fire!
* Finished searing with lid closed for a total of 2-3 minutes per side
* Pulled off grill, re-wrapped in foil, and placed back in warm oven for about 30 minutes while I prepped sides.
* Sliced and served!
This is one of my favorite cuts of meat. It’s an easy cook and only takes ~3 hours from start to serve. Best of all, my wife and kids love it!
That last picture could be a damn pinup poster in my garage!
Wowza!
What grill is that??
Looks good!
I love picanha but it’s annoying how it’s now about 8 million dollars a pound thanks to every YouTube bro blasting their vids about it. All of my local butchers are charging about 1.5x what they’d charge for ribeye.
It’s no longer worth it imho.
That looks beautiful, I gotta try this cut, my problem is stores label it so many different names I don’t wanna buy the wrong cut
Beautiful. Try it on a rotisserie next time…comes out great as well!
Looks amazing, I did a Picanha brisket style last week and for a smaller group, it’s a great size that smokes similarly. I think I like the fat cap better than the brisket from a flavor perspective.
Kinders is fire