I have cooked Picanha both traditionally (as medium-rare steaks) and like a brisket. While they are obviously different, they are both, IMHO, delicious. This may be heresy to Guga and all our Brazilian friends, and I certainly have no problem with traditional Picanha, but the brisket method also results in a delicious product. BTW, the same is true of tri-tip.
Yes sir Dave. I like them cooked both ways too and I'm sure the Picanha lovers were upset seeing a nice Picanha like this get cooked like a brisket. I prefer smoking it like a brisket, super tender and so darn tasty. 👍
Hello Mrs. Pam! I wish you could be here with me to try it. I'd love to spend a Sunday with you in your kitchen cooking up Sunday brunch. I appreciate you stopping by.👍
Joe my brother!.....man you just took Picanha to the next level excellent job. Thanks for sharing and you and the family have a great Sunday and upcoming week. Cheers!
Hi! I am planning on trying this for our New Years roast! Did I understand right that you where going for a internal temperature of 200F (93c?) or did i misunderstand something here? All other guides i've seen mention to get it to around 130F and let it rest etc - is that because you're cooking it low and slow that you go for the higher temperature or am I missing something? Hope to get some help as its my first time trying this haha - I want to do it right!
Usually for briskets we take them anywhere from 85c to 95c for it to fully render and tenderize, but I'm sure with a picanha you could probably pull it at 63c for a medium rare cook. All personal preference to be honest
It looked so tender...that you didn’t need teeth. Great cook…I haven’t seen Picanha cooked brisket style. Definitely giving Wagyu Picanha a try. Thank you for sharing your ideas. Be well and stay safe 👍🏾!
Joe, I have had some anxiety and intimidation due to failing at brisket 4 times for a number of reasons. I continued to question my son who introduced me to brisket. He finally said to not buy at Walmart or other chain stores meat but to find a better quality of beef. Today I purchased a Wagyu Picanha on-line because to me it looked similar to brisket with the fat cap but smaller. However, I never heard of anyone smoking one till I ran into your video. I got rid of my masterbuilt 30 inch smoker out of frustration! The control panel would change temps on its own and I had to sit with the smoker and watch it hours on end and all 4 briskets I smoked failed with tough meat. I won't use it again. For my birthday I now have a Traeger pellet smoker and there is a grill feature for searing and cooking steak. I haven't used it yet but I want to try your method with Picanha. If you have any instructions you could give me I would appreciate it greatly. I pray this time I conquer this frustrating process to success. Thank you kindly and God bless! PS: If I succeed with smoked Picanha, THEN I will try brisket again.
I got me a MEATER for Father’s Day this past June. Nothing but problems and was so frustrating. Contacted support and they sent me a new one. Been hesitant to use it do to bad experience before. Maybe I’ll use it for next smoke seeing your success using it.
I'm sure the bugs have been worked out. Mine has worked perfect on 4 cooks. I played around with it prior to making a video with it and I didn't have any issues. Hope yours works well.👍
Great vid Joe... You sound like me as I LOVE Sirloins because of the Beefy/Meaty flavor. You had that piece of meat so tender That Grandpa could pull his teeth out and gum that sucker...I have noticed that someone changed their mind about mustard binders!!!
I would love to try this but... I live in an area where a 16lb brisket is cheaper than a 4lb Picanha. And Picanha is so good mid rare. Maybe when I have some extra cash to blow. Great job though. Looks amazing.
Joe,normally when you make steaks from Picanha you cut it with the grain so that when u eat it your cutting against the grain.Is it because of the long(brisket)cook why that doesn't matter a/c of the tenderness?
So I'm curious SmokinJoe internal temp reached 190 that is like super well done? Isn't it , personally I like med well 155, so I'm curious what was 190 cook was,thanks for great vid
I have the same question. I like médium well too so I worry that if my picanha is not as fatty as a waygu then it would be dry. I wonder if the low temp works for instance 225 for a choice picanha would it be dry at 220F brisket style?
Wow Joe that looks amazing! Perfectly cooked and impressive smoke ring. I’ve had my eye on a Meater thermometer for years but never pulled the trigger. Maybe it’s time. Awesome cook thanks for sharing!
Absolutely it's way overcooked but that was done on purpose just to see what happens to Picanha at that temp. It was really good. Thanks for watching.👍
