Just did this and it was sooo damn good!!! I was going to make the bacon wrapped wings but this was the better choice tonight. Seriously melted in my mouth. My first Picanha!
MAn that looks great brother!!! I've been wanting to do this very cook for a while with a SRV picanha I've got in the freezer. That Madcow looks GOOD!!!
My question is why take a tender piece of meat, that responds best to traditional cooking methods and treat it like a brisket. I cooked a picanha the other night. I started it on my RecTeq, 225* till 110* IT. I then seared it to a nice crust on my Weber kettle. It was awesome. Brisket, due to the nature of the muscle, needs long, slow cooking to dissolve the collagen. You could cook a prime rib or a tenderloin to 200*, but, why would you.
Sometimes you just need to try things in order to see what it’s like. That’s often how we discover new methods or flavours. This was a really great alternative to the more traditional cooking methods for picanha. I’d do it again but there’s no beating a traditional picanha cook.
That looks very good!!!! IMA TRY YOUR WAY! You Should try to bringit to 190f then hold it for 10-14hour at 160f, it get so juicy on the whole piece not just that fat part, come on, u know u wanne try it haha
Great work Jabin. Very good basic BBQ information. Looking forward to you taking the detail to the next level so the team understand why each step and when.
Wow, that looks awesome! I never thought of smoking a picanya like a brisket. I can tell you that whole 5lbs piece of meat wasn't all picanya...everything from the 3rd vein over is called koshanduru (? spelling) in Brazil...it's a much tougher cut. Nonetheless, I've got a picanya I'm going to smoke up like that. Thanks for another awesome video!
Yeah it was massive! it actually was mostly picanha (vs koshandudle sp???) just a massive cow I guess which is why I knew i had to do something different with it! cheers bud!
Interesting you don't use a charcoal chimney or your Meater! Are you using a wired thermometer because the Meater battery won't last the full cook time?
yeah that grillgun is way faster than using a chimney... thermometer i use based on how im feeling hahaha.. I often like to just be able to glance outside quickly and see.
No I haven’t heard that before. Honestly I have used my weber once since getting my slow n sear kettle in February simple because it functions the same as my old weber but with features that I love that arnt on the weber. As for not holding heat that would be user error ;) I’m actually going to be getting rid of my weber soon all together I think. Super happy with my SNS kettle.
@@PostalBarbecue It is on the channel already, released about 2 weeks ago. Let me know it you want the link? Did send it through FB messenger, not sure if you got it?
Yo, Jabin, @Postal Barbecue, this looks great. 🔥 My butcher just mentioned this cut to me - thanks for post. Quick question - what briquette/charcoal tong are you using to move them when lit?
Hey thanks Burt! You’ll have to pick it up from your butcher. I’d recommend trying it more traditional first time as steaks. Then after a few try it this way to change it up.
Found this video because I’ve started finding these cuts at my local Walmarts for cheaper than Chuck and I’ve been tempted to try this as another take on the “poor man’s brisket” Was hoping I’d find some one who’d taken the leap before. Thank you for confirming my assumptions and I think I’m gonna throw down on one of these this coming weekend! Great cook and great video!
I did one of these the other day and it was dry as a bone - was like an over cooked chicken breast. Is it more likely to be dry or do you have any recommendations for improving the moisture of the final product?
I would expect it to be dry with the low level of marbled fat in the cut. Maybe if it’s some Booji Wagyu kinda Picanha it might work, but the whole reason the brisket works is the marbling…I just can’t figure this one out.
