Picanha Smoked Like a Brisket? Picanha Slow and Low Texas Brisket Style | FOGO Charcoal

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We wanted to figure out what else we could put on the Big Green Egg smoker that we could smoke like a brisket. We already did a tri-tip so what else is there? PICANHA was our choice to cook slow and low for this one. You wont believe how it turned out!
When it comes to smoking meats, there is almost nothing that we won’t try once. If you saw our video of a tri-tip that we smoked like a brisket, then you know what we are talking about. We weren’t sure if it was a good idea, but we said what the heck, and tried it anyway. Let’s just say that every single person who has since made it since then, following our instruction has raved about it
Well, this got us wondering what else we could smoke Texas brisket style. We wanted something with good marbling, lots of flavor and a decent fat cap. What we came up with checked all of those boxes, PICANHA! I’m not talking about cooking it like we did on a rotisserie in our recent video. No, I am talking slow smoked, wrapped, and sliced just like you would a brisket. Hey, it worked well for the tri-tip, so why not a picanha? Did it turn out as well as we thought? You'll just have to watch the video to find out for yourself. You didn’t really think I was going to spoil it for you, did you???
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Опубликовано:

3 окт 2024

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Комментарии : 186

@HarmonHeat 3 года назад

Looks perfect to me!

@FOGOcharcoal 3 года назад

You're the best, thanks Justen!

@HarmonHeat 3 года назад

@@FOGOcharcoal 🔥🧡

@kiwicowboybbq Год назад

Picanha - gotta love it! Great video.

@FOGOcharcoal Год назад

Hey Cowboy, thanks!

@UEnjoyMiself 3 месяца назад

I did this a couple days ago and it was FIRE! So good! My seasoning combo was amazing and I had a little other secret I did. Came out so good

@FOGOcharcoal 3 месяца назад

Sounds great! What was your other secret?

@UEnjoyMiself 3 месяца назад

Duck fat

@franciscozapata6126 3 месяца назад

how long it took? thinking of making my own with an argentinian picanha i got

@UEnjoyMiself 3 месяца назад

@@franciscozapata6126 depends the temp you wanna go with. I did low and slow. If I remember correctly I did around 200-225 uncovered to get a nice outer before wrapping with butcher paper and more duck fat and go for another couple hours or until prob tender. Total was about 5-6 hours. Again when prob slides in and out no resistance

@TheCannaBBQ 2 года назад

I smoked a tri tip like a brisket once. It was great but a med rare Tri tip is just f’in mmmm delicious

@FOGOcharcoal 2 года назад

I can't argue with the deliciousness you speak of!

@CptnRon302 3 года назад

I think this was a great experiment. Lots of fun and tasty too!

@FOGOcharcoal 3 года назад

Yes sir, this was definitely something interesting!

@LynnieLynnmm 3 года назад

Love that you are trying ideas we think about but don't seem to do. 🤗🔥🔥

@FOGOcharcoal 3 года назад

Exactly! We are trying to try some things that we have thought of but never tried!

@k2vehlondon249 3 года назад

Great video, I watch this as I'm going for the medium rare smoke... Wish I went this route lol

@FOGOcharcoal 3 года назад

Thaks so much. My advice, stick to the way you're doing it, I wasnt very impressed with the results with this one.

@gosiarhomecooking5123 3 года назад

Good morning excellent cooking presentation , Picanha brisket looks fantastic. Have a great day new friend/ Gosia

@FOGOcharcoal 3 года назад

Hi Gosia, thanks so much, we are glad that you enjoyed it!

@TheCommish737 3 года назад

Thanks for your honesty at the end. My butcher talked me into trying Picanha as he was out of Brisket. Glad I came across your video as I was planning to cook it like a Brisket but had seen other ways that treated it more like a steak to a medium rare temp of 135. Think I'll go that route after watching your video. Thanks

@FOGOcharcoal 3 года назад

You are very welcome Steve. hey, sometimes it just has to be done! Here is a video that we did and reverse seared a picanha. It is incredible.

@BBQ_Beto 3 года назад

You mad scientists you!!

@FOGOcharcoal 3 года назад

Haha, some experiments are better than others!

@benbrosius1320 6 месяцев назад

Do you still know, approximately how long it took you to cook the meat until it reached the desired temperatures?

@FOGOcharcoal 6 месяцев назад

I do not but there is a blog and recipe link in the video description and it should lay it out there.

@benbrosius1320 6 месяцев назад

Eiiiii, thanks! Didn’t see that’s! Awsome!👌

@juanj.canessa2713 3 года назад

Amazing video!!! Damn looks good!!🔥🔥👏🏻

@FOGOcharcoal 3 года назад

It may not have been my favorite, but it was good!

@mikethompson4420 Год назад

That's abuse of a good piece of meat. It should be a crime to intentionally overcook picanha like that.

@FOGOcharcoal Год назад

Guilty as charged!

@Priust189 2 месяца назад

How’s it taste tho

@CookingWithCJ 3 года назад

Man I want to try this now! Good stuff Ron! Cheers

@FOGOcharcoal 3 года назад

I'd love to see it CJ, I'd be curious to see if you find the same results.

@kevinco77 Год назад

Why not educate the people on the cut of the meat? Some stores don't label it as picanha. Was it top sirloin?

@FOGOcharcoal Год назад

You're right Kevin, I could have done a better job with that. I have covered it more in some other vids that we have done. Yes, it is a sirloin cap with the fat cap still on. It is also known as culotte, rump cap or rump cover.

@briangarcia8384 2 года назад

Ya gotta do chuck roast as a brisket

@FOGOcharcoal 2 года назад

You know what Brian, I like the way you think my friend!

@douglasburgett1 2 года назад

Way overcooked. Should be cooked to 120-125. And the guy stabs the meat to take off grill?? - never do this. Seems like a video just to sell stuff.

@FOGOcharcoal 2 года назад

Thanks for watching Douglas.

@jbf813 Месяц назад

Don't you want to open it and let it cool down a little bit before you stick it in there to rest because it will continue to cook more than what you want turning it into a roast flavor instead of steak ?

@FOGOcharcoal Месяц назад

You certainly can, I do not and have had no problems

@robertvaughan8816 Год назад

What kinda thermoniter ?

@FOGOcharcoal Год назад

It is a Meater. Here is a link- bit.ly/3xM4v7L

@fortawesome1974 7 месяцев назад

Ever heard of that town in Italy call Salmonella?? Their town saying is that it's the home of warm mayonnaise!!

@FOGOcharcoal 7 месяцев назад

A town I never want to visit.....

@tdtommy196 Год назад

I know his hands are clean, but watching him do this without nitrile gloves is making me cringe. mmmm a handful of Mayonaise!

@FOGOcharcoal Год назад

It’s ok, I was cooking at home for myself.

@SmokingDadBBQ 3 года назад

Looks delicious. Excellent

@FOGOcharcoal 3 года назад

Hey James, thanks so much! We love what your channel is putting out!

@FredHunter-ey7py Год назад

How long did it take to get to 165?

@FOGOcharcoal Год назад

If memory serves me correctly, it was just over an hour.

@bollweeevill3234 Год назад

Shave the soul patch and I'll subscribe, otherwise I can't be associated

@FOGOcharcoal Год назад

LOL, sorry man, it's not going anywhere....I hope you'll join us anyway!

@ctll626 3 года назад

Thanks for doing this experiment. Hopefully everyone seen this video by now. What a waste of a beautiful cut of beef.

@FOGOcharcoal 2 года назад

LOL, yeah Jason, some turn out better than others, we just had to try it once!

@jgcamil 9 месяцев назад

If you were to do this again, how would the change the temps/times?

@FOGOcharcoal 9 месяцев назад

That's easy. If I am being hOnest, I would just cook it like a regular steak.

@franciscozapata6126 3 месяца назад

how long it takes? just to see at what time do i have to wake up

@FOGOcharcoal 3 месяца назад

Not very long. #-4 hours maybe. There is a link to the full recipe with times in the description.

@UselessSocialMedia Год назад

The fat doesn’t penetrate meat. That’s an old wives tale.

@FOGOcharcoal Год назад

How old was she?

@andrewpope204 3 года назад

Love picanha! It has quickly become one of my favorite cuts. It is so good cooked medium rare I can never bring myself to try it brisket style.

@FOGOcharcoal 3 года назад

My advice would be to stick to it that way as well. We were rather disappointed in the outcome.....

@bernie6956 3 года назад

@@FOGOcharcoal I have done this once before basically following the same steps on the Big Green Egg. Though it turned out good, it did not do the Picanha justice compared to a135 degree internal temp juicy medium rare.

@TimRobinson57 2 года назад

I love this. I did it just as you did, it was outstanding. Ended up using part of it in Ramen which was incredible.

@FOGOcharcoal 2 года назад

So excellent! I'm glad it worked for you Tim. You hooked me in with the ramen.

@spencerstrickler6008 3 года назад

Did you trim the fat cap or score it before smoking?

@FOGOcharcoal 3 года назад

No sir! Lease that on there for self basting and incredible flavor!

@juanj.canessa2713 3 года назад

😍😍😍😍

@FOGOcharcoal 3 года назад

Good stuff sir!

@naturalnines5471 2 года назад

Looked pretty dry, I'm glad he was honest about it. The Brazilians nailed it, just keep it simple.

@FOGOcharcoal 2 года назад

Yeah, no use in lying about it. It worked so well with a tritip that we figured we would try it.

@sotocrew 3 года назад

I love this Captain! It’s awesome that you’re always trying new things and learning! Very cool that you’re also so honest with the outcome! Great job. Great video!🙌🏽

@FOGOcharcoal 3 года назад

Hey, if we don't keep on trying new things, how can we improve? I'll bet the first guy who reverse seared a steak was laughed at...LOL. Thanks so much for the support!

@cmaccooks 3 года назад

This is what’s fun about cooking and bbq…experimenting with different ways of cooking! Love me some Picanha and I bet that one was tasty!! 🔥♨️🔥

@FOGOcharcoal 3 года назад

We could not agree more Craig. We just want to keep learning and upping the game.

@aparecidobill 3 месяца назад

Thanks for bring this video up to us. Here at home the family prefer the picanha on the traditional Brazilian style. Best 😉

@FOGOcharcoal 3 месяца назад

Me too but this is a good alternative to brisket to save $ and time

@AUoldphart Год назад

I watched this one and your tri tip, good job looks great. One question I don’t see a drip pan on your plate setter, do you use one? I’ve often wondered what would happen would one. Thanks for your great details.

@FOGOcharcoal Год назад

I actually use one all of the time....now. I did not used to. I use one now for many reasons. A- its neater. B- I believe that the constant mess of drippings on the conveggtor leads to them cracking easier C- make the tritip, skip smoking the picanha like this. it wasn't great...

@AUoldphart Год назад

@@FOGOcharcoal thanks, did a tri tip by your method yesterday, turned out great. Keep up the good work 👍

@pedrofonseca7643 6 месяцев назад

Looks awesome but the cut of meat doesnt look much like a picanha.

@FOGOcharcoal 5 месяцев назад

Oh, it was, trust me

@pedrofonseca7643 5 месяцев назад

@@FOGOcharcoal Again, good job for the cooking and amazing video. As far as the cut goes, right side of the fat line is the Alcatra, which is an amazing cut (but not picanha). The left side (the picanha) has three veins, the bottom of the last one is the limitation for the cut. You prob got some Coxao as well.. All good cuts of meat, and you did them amazingly, but here in brazil the picanha is the most expensive cur (which i believe is not the case in the US) so you wouldnt want to pay extra premium for other cuts. Thanks for the video and all the best!

@RenAdra 2 года назад

Im wanting to try this for our new years dinner! How long was the total cooking time roughly and what was the size of this? I just bought 6 x Wagyu A5 Picanhas on 1.5kg each! So ready to test this out haha :D

@FOGOcharcoal 2 года назад

I'm not really sure but if you send me your address, I'll gladly show up and help cook them!

@JohnnyWoodard 2 года назад

Duke's mayo forever.

@FOGOcharcoal 2 года назад

I can't say a bad word about it!

@fedu69 2 года назад

Intresting experiment but picanha achieves it's full flavour medium rare though, belive me every time it passes that point it's not the same level. If you want smoke just reverse sear it smoking first or like I do sometimes first sear and melt some of the fat on direct fire and then onto to the "smoker" until medium rare, you get the best of both worlds that way

@FOGOcharcoal 2 года назад

Yes, we know all about how to cook it to medium rare, this experiment was to try something different and see the results. TriTip came out great smoked like a brisket.

@Pitsy 2 года назад

I cried when I saw the selected temp……

@FOGOcharcoal 2 года назад

Haha, we had to try it!

@danielploy9143 5 месяцев назад

As Myron says, there’s no crying in BBQ😂😄

@lancemeeten6832 2 года назад

way overcooked

@FOGOcharcoal 2 года назад

Not if you're cooking it like a brisket. Totally different method...

@jonathanbillingslea1262 3 года назад

Please try this again but cook to about 125. It should be cooked like a steak. Cooking to 203 is way too high. I think u will like the results

@FOGOcharcoal 3 года назад

Yes, that's very much the traditional way of doing it. We just wanted to experiment and see what would happen.

@meatthecookk.2227 3 года назад

Dang another experiment I need to try looks like I turned out fantastic 🔥

@FOGOcharcoal 3 года назад

Hah, I could save you some time Matt....LOL

@hallspatiobbq 3 года назад

Such a great cut. Awesome video as always yall!

@FOGOcharcoal 3 года назад

I must agree, awesome cut! Thanks for the support.

@mariadalee3277 Год назад

Overcooked

@FOGOcharcoal Год назад

It was actually exactly how we planned it.

@qtr7 2 года назад

It’s a bit dry, was obvious while you’re cutting it. Not because you guys were taking pictures 😉

@FOGOcharcoal 2 года назад

Yes, no doubt, it was a bit dry.

@ross52066 2 года назад

This looks pretty good. Like brisket, but Picanha is better medium rare.

@FOGOcharcoal 2 года назад

You know what Adam, I wouldn't argue with that! LOL, after our tritip like a brisket turned out so well, we decided that we had to try it!

@backyardgrillmaster2910 3 года назад

If you can find the mayonnaise with made out of avocado oil use that I've been using that as a binder for about a year now for pork beef and even though fish makes a huge difference I don't know why people aren't using mayonnaise for buying the more you can use mayonnaise if you use oil. Great video

@FOGOcharcoal 3 года назад

Hey, that's a great tip. I will definitely look for it and give it a try!

@billdughi4852 Год назад

CmC. You & your video are so helpful. Thank you. Started w/ my BGE in July '22. After some trials & tribulations am near ready to do a brisket. But 1st did the picanha oh so similar just 'cause it was slightly cheaper $/LBS than brisket (COSTCO) and size, for just 3 people. Used FOGO Super prem and Buc-ee's Texas Round Up Brisket BBQ Rub. Came out great. Now ready to do the true Brisket but daringly with the flat as a pastrami and the point as a brisket into burnt ends. Thank you for the confidence! 👍

@FOGOcharcoal Год назад

That's great Bill, I'd love to hear how it all turns out!

@billdughi4852 Год назад

Well I smoke my brisket flat as a pastrami this weekend. Boy did it come out delicious. A two week brine with a six hour soak to remove salt (needed to change the fresh water out a couple of times). cook was 12 hours and the taste was right on. The only thing was color. I needed to use less Kosher salt but more pink salt. There will definitely be another go at it. Saw your rotisserie video. Thanks for the tips. Bought mine last weekend - the store that carries BGE had an early demonstration and with a 10% off - the deal makes for an early Christmas gift. Cannot wait to try it on Picanha, chicken and so many other things. Thank you.

@tomasemilio 3 года назад

Great experiment. Picanha has to be medium rare though. It isn’t near its full potential when cooked like that like a brisket unfortunately.

@FOGOcharcoal 3 года назад

Yes, we could not agree with you more!

@robertpalmer3166 2 года назад

I smoke tri tips quite often. Don't really know why it would be surprising. I smoke them for about three hours and then finish them in a covered cast iron in the oven at 225 for about four hours. It literally falls apart. I then take the resulting broth and use it in enchilada sauce. Yep. Shredded, smoked tri tip enchiladas. Game changer. Doing the same with a picanha today. By the way, my new slogan is Fogo, or no go.

@FOGOcharcoal 2 года назад

Ok, there is a lot for me to love in that comment. When you put it in the cast iron, do you just add broth or some other liquids as well? I think I need to make this immediately, if not sooner.

@robertpalmer3166 2 года назад

@@FOGOcharcoal Forgot to mention. I lay the meat on top of a chopped onion in the cast iron. The onion ends up providing some liquid. I also usually add a little bit of beef broth or beer. Between that and the rendered fat, you get a really good broth. Then you just follow pretty much any recipe for Tex Mex chili gravy using the broth.

@cannonsbbq 3 года назад

Love it, looked fantastic and that ring was so bright. Killer job guys.

@FOGOcharcoal 3 года назад

Yes sir, it was one of the brightest smoke rings I've ever achieved!

@g2skinny 2 года назад

Dude that looked great hell yeah I’ll have to try that !!!!

@FOGOcharcoal 2 года назад

It looked better than it was. Lol, I'll stick to picanha just the way it's always been done.

@g2skinny 2 года назад

@@FOGOcharcoal it was a good experiment though what was wrong with it??? It looked good as hell was it tough or what man

@robc.4321 Год назад

I smoked one on Sunday from Porter Road. Pulled it at 122f like a prime rib and it was probably the best thing that I have ever tasted

@FOGOcharcoal Год назад

Sounds fantastic Rob. Did ya save me any?

@robc.4321 Год назад

@@FOGOcharcoal actually yes. Had to freeze half of it. Haha

@mattro4902 Год назад

Love the honesty!

@FOGOcharcoal Год назад

Gotta keep it real

@joealonso2692 2 года назад

So coincidental that I ran into this video today. I've been making Picanha for years in my smoker/grill, and just the other day I was thinking about trying it the next time like a brisket - just to see how it could turn out. Well... you just convinced me to keep it the way I've always done it (130* IT for us). I truly appreciated (and fully enjoyed) the experiment you did. It definitely looks real tender, but one could also see it looked a bit dry. Again, thank you so much for this video. The timing couldn't have been better for my curiosity :) And ... BTW the way ... I absolutely LOVE cooking with FOGO Premium Lump. It's always my go to for cooks under 5 hours, especially for hot reverse searing my ribeyes. They never fail me.

@FOGOcharcoal 2 года назад

Hey Joe, where you going with that Picanha in your hand 🎸 LOL. I like the way you are looking to switch things up and try something different. Yeah, sometimes it's better to learn from others mistakes. Well, it wasn;t as much of a mistake as it was a learning experience. After the tritip worked so well, we just had to try something else!

@joealonso2692 2 года назад

@@FOGOcharcoal I'm still willing to give it a try, actually. Nothing to lose. It's fun to experiment. Thanks again.

@joealonso2692 Год назад

I wanted to circle back to this cook you did. Since taking the Picanha all the way to 203 like a brisket made it somewhat dry, 8m wondering what it would look like if you pulled it right at 165, before you wrap and placed it back. I wonder if at 165 of would be tender and juicy. Just curious.

@BangTheRocksTogether 3 года назад

Great vid. Thanks for being straight about it, I'm not going to try it. I'd rather be told something useful than be told everything is awesome.

@FOGOcharcoal 3 года назад

I'm glad that you appreciate it. Hey, not everything is gong to turn out amazing. May as well save some people some time.

@TXWERKS 2 года назад

@@FOGOcharcoal said it best. Thanks for taking 1 for the team.❤️

@CasksnQue 3 года назад

Thanks for the experiment!

@FOGOcharcoal 3 года назад

You're welcome, thanks for tuning in!

@SmitNicety 2 года назад

Thanks for the tips! I pulled mine at 180 and it was still a little dry for my liking. I’ll try 150ish next time.

@FOGOcharcoal 2 года назад

You are very welcome Matt!

@SmitNicety 2 года назад

Thanks FOGO!! 150 final might be just right if you like it more rare!

@farokhbulsara4890 2 года назад

Great video, can i smoke this in my weber kettle

@FOGOcharcoal 2 года назад

Yes, absolutely, just use the "snake method" or just simply bank the coals to one side.

@rickradcliffe 3 года назад

Very cool but that mayo binder is so no needed imho

@FOGOcharcoal 3 года назад

We wanted to try it out. We have had great success with it in other applications already. We just want to keep trying new things, always looking to improve. Now, I think you're right, lol, I'm not sure it did much.

@PurpleMonkey280 2 года назад

What is the temperature of your grill?

@FOGOcharcoal 2 года назад

250°. It is right in the video and in the recipe link in the description.

@poger67 3 года назад

How long did it take to get to 165F and what did it weigh?

@FOGOcharcoal 3 года назад

Great questions Steve, my notes from the cook got destroyed unfortunatley. If memory serves me correctly, it was about 2 1/2 hours to hit the 165° mark. The meat was just over 4 1/2 lbs before trimming.

@zinill6249 2 года назад

Can this be done on a electric smoker?

@FOGOcharcoal 2 года назад

Absolutely, it sure can be done on an electric smoker, you just won't get as much flavor.

@ricardohrr1595 Год назад

Ya la he preparado así, fue una excelente experiencia y un gran sabor

@FOGOcharcoal Год назад

Si, amigo. Es la verdad. Mi espanol no es bueno......

@jeremyfree2fish586 3 года назад

I've been using my egg for about 4 years and I love it it does especially well on whole chickens but when I'm smoking meat i do mostly plate ribs pork ribs and pork shoulder I struggle to get the smoke flavour imparted into the meat do you have any suggestions for that? A little more context I use wood chunks some seasoned off of my fruit trees apple all of the hickory and pecan is from hardware stores witch may be part of the problem i don't know.

@FOGOcharcoal 2 года назад

Great question Jeremy, I'd simply load it up with more wood for the first 2 hours. After that, the meat really won't accept any more smoke flavor anyway.

@derekwalter7100 3 года назад

Times and pit temps would be helpful for these videos.

@FOGOcharcoal 3 года назад

That’s a great point Derek, thank you. I made a note of that and will try to be better about that. This was about 3 1/2 to 4 hours total if my memory serves me correctly.

@derekwalter7100 3 года назад

@@FOGOcharcoal Awesome, thank you! Just discovers the channel, is m a Fogo fan and really enjoy your videos. My girlfriend already told me I'm making her the lobster stuffed tenderloin, lol

@ferniec6004 3 года назад

@FogoCharcoal hell if you don’t experiment, you won’t know what’s good and what’s not.

@FOGOcharcoal 3 года назад

You know it my friend. That is a fact!

@FOGOcharcoal 3 года назад

Oh, BTW, your stickers are already on their way to you!

@ferniec6004 3 года назад

@@FOGOcharcoal awesome! Much appreciated sir!

@bobkolky8304 3 года назад

Love it!! Great video as always.

@FOGOcharcoal 3 года назад

Hey Bob, thanks so much my man. Say hi to N. Florida for me!

@dianel6874 3 года назад

Another winner Captain Ron!❤

@FOGOcharcoal 3 года назад

Thank you Diane, I hope you thought it was just ducky. 😂

@stevefierro1330 Год назад

Looks like it’s a little dry to me

@FOGOcharcoal Год назад

You aren't wrong. This is one experiment that I will not be repeating!

@robertfrunzi7631 Год назад

Looks great thanks Ron

@FOGOcharcoal Год назад

You are very welcome!!!

@victorgarcia9357 3 года назад

Great cook Captain!!

@FOGOcharcoal 3 года назад

Hey Victor, thank you sir, glad you enjoyed it!

@cinzanita9428 Год назад

Nice video but beyond overcooked.

@FOGOcharcoal Год назад

Well, that was the whole idea of the video. Not to cook it in the normal fashion but to try out something different....

@badloop 3 года назад

How long did this take? Unwrapped and wrapped?

@FOGOcharcoal 3 года назад

This was a while ago, I'm gonna guess 2 hours unwrapped and 2 hours wrapped? Again, just a guess off the top of my head.

@jessr.2490 2 года назад

“It’s does seem a little drier…” - yeah, it’s a Picanha, not a brisket. You overcooked the tar out of that Picanha at 200+ internal temp. You don’t want to use any cooking method for a Picanha that cooks it any higher than 139°F. If I smoke one (as opposed to grilling the traditional way) I cook mine to an internal temp of 125-130 at maximum, and then rest for 20 mins. Juicy, flavorful, med-rare perfection.

@FOGOcharcoal 2 года назад

Yes, this was a total different way to do it. It works very well with a tritip so we figured hey, why not try it with a picanha!

@anthonydivencenzo7278 Год назад

How long do u suggest for 2.5 pounds I did one on the kamodojoe for 2hrs it was raw

@jessr.2490 Год назад

@@anthonydivencenzo7278 picanha is best grilled, not smoked. Season with salt (either kosher or rock salt - NOT table salt), pepper, garlic (minced if your have time to let the steaks alone for a bit, powdered if you intend to put them on the grill immediately). Put the whole picanha on the hot grates about 3-5inches above fire source (Picanha tenders A LOT of fat, so be conscious of how high above the flames your grates are lest you engulf the meat in flame), and sear the whole thing on all sides (just a minute or two for each side) to “seal” the whole exterior of the picanha. Once the outside is seared, take the whole picanha off the grill and cut the whole thing into 1 inch thick individual steaks (cut these individual steaks *with* the grain of the meat, so you can cut across the grain when eating them later, for the most tender bite). Season them with the salt/pepper/garlic and put the individual steaks that you just cut, back on the fire to sear, until you reach the doneness that you like. I especially like to sear the thick fat piece on each steak until it turns golden brown and is rendering over the steak itself. Then, pull them off and let rest 5-10 mins. This is how we cook picanha in Brasil and it is immensely superior to smoking in bringing out the flavor and tenderness of this particular cut of beef.

@robschafer2723 3 года назад

Where part of the cow does the Picanha come from? Have never seen it for sale here in Michigan. Thanks

@hallspatiobbq 3 года назад

The rump cap. Sometimes you see it called sirloin cap or culotte.

@FOGOcharcoal 3 года назад

Exactly what @hall'sPatioBBQ said. Ask your butcher for it and ask him to leave the fat cap on. You can also order it from places like @PorterRoad Butchers.

@pepodromo 2 года назад

Thanks for saving me time

@FOGOcharcoal 2 года назад

Happy to help, lol!

@krypton1982 Год назад

Showed this to my Brazilian Wife and she started crying and got very upset, "They destroyed Picahna, Viados!" 😭🤬 Looks like you guys just insulted an entire Nation. 🇧🇷 🤷‍♂️

@FOGOcharcoal Год назад

Hey, we had to try it out. It works with tritip so we figured we would give it a shot.