First picanha attempt

[DaveD]

Howdy folks, I've got a Prime picanha in the chestie urging me to cook it up, and because it's my first for this cut, wanted to consult the collective on what approach to take. The piece is 2.9lb/1.3kg from Wild Fork, and the label includes the words "SUPERIOR marbling."



My preference is to cook it whole rather than cut it up into steaks - can try that next time. I've seen three main procedures in my perusing: sous vide + sear; reverse sear using 2-zone; or low and slow, kinda like a brisket point.

SV + sear is probably the most controllable, since the meat can hold at the SV temp until ready to put everything together; but no smoke factor. 2-zone reverse sear is only marginally less convenient, and I could get a little smoke in there by putting pellets in the GrillGrate channels as I've done before. Low & slow would be enabled if the cut's marbling is truly SUPERIOR. And obviously I'd get the most smoke that way.

Would love to hear opinions on these or other approaches... thanks!

[CaptainMike]

I like to low smoke until an IT of 120 - 125 then sear over open fire or very hot coals until the bark sets. I personally don't bother with finished IT as that method yields a pretty consistent medium rare whereas constantly temping during the sear is a distraction as I have to set my bourbon down. I like to serve with some flaked salt, a chimichurri sauce, and roasted root vegetables. You are going to LOVE this cut and it will not be your last!

Oh, and do not cook it like a brisket.

However, my favorite method is to cut it into thick steaks and cook them gaucho style on skewers over an open wood fire.

[7pigfeathers7]

Look up Guga on YouTube. He's a Brazilian and loves picanha. I followed his method precisely on my Weber 26" with a SnS, with outstanding results.

[Greygoose]

I’m with Guga,,,,,
Steaks are the way to go

[hoovarmin]

+1 on that

[Jfrosty27]

I have only done one, also from Wild Fork, which I did on skewers gaucho style. I used my rotisserie on the Weber kettle over charcoal. Really great.

[barelfly]

As CaptainMike says cook low and slow then sear is good. I like this way and it’s easy. But the one benefit of steaking it out into three or four steaks is the surface area you get for rub and searing. If you prefer steak over roast slices, steak it out.

but, either way, it’s a great cut of meat! I have one in the freezer and I’ve been contemplating the exact thing. Have fun!

[58limited]

I like CaptainMike 's method and Guga's method, both are great!

[Bkhuna]

The only rub these things need is salt and maybe some garlic. I buy a big bag of garlic flavored rock salt at the Brazilian supermarket. Cut into steaks and use the rotisserie over a bed of oak coals. This is one of those cuts that is all about the meat, not the seasoning.

[CaptainMike]

This!

[DaveD]

Thanks folks. I would really prefer not to mess with slicing the piece up for steaks on this first go-round, as I said in the OP. Also, I should have included that I have limited options in my hardware: I have a vertical p-smoker, a Weber Spirit w/GrillGrates, and the sous vide wand, and that's it (aside from the normal kitchen stuff that is). So anything over an open fire isn't doable.

Saw a Malcom Reed video where he smokes a whole picanha at 275F/135C until IT of 122F/50C, rests 10 min, and slices. His on-camera reaction is pretty emphatic about it being close to the best beef he'd ever made. He smoked it in a PBC, fat cap down, and he'd scored the cap before smothering the piece in a coarse salt & pepper rub, and it had a decent bark by the time it was done, with no sear. Interesting!

[CaptainMike]

You have what you need! Smoke it in the pellet pooper for a bit then sear it off on the gasser. Easy Peasy.

[Bad Hat BBQ]

Thanx for the video link....I am def doing this....

[holehogg]

I do more reverse sear because its my preferred method but steaks are quicker and equally as good.
I sear over very hot coals when the IT hits 48C.
One of my favourite beef cuts just a little overpriced compared with others these parts.
Not going to throw in enjoy, because I definitely know you are going to.

[DaveD]

I've got the picanha thawed out in the fridge now, and can see that there is indeed some significant marbling. Not sure if it qualifies as SUPERIOR, however, given that this is my first experience with this cut. What say you gauchos and gauchas, is this typical, above average, or...?

[CaptainMike]

In my experience I'd say that is average to above average marbling for that cut.

[DaveD]

Thank you sir! Glad to know it's at least at that level.

[Dadof3Illinois]

I’ve come to love front searing then low and slow until 125-130 internal. I’ll actually sear over a load of charcoal in a chimney. Once searing is done bank the coals in a kettle and finish indirect.

[DaveD]

As I indicated above, I've got a pellet smoker and a gas grill to work with... no live fire available

[Jfrosty27]

DaveD You can modify this. Front sear on the gasser then low and slow on the pellet cooker.

[Dadof3Illinois]

@Jfrosty27….Exactly…sear it on the gasser then finish on the pellet.

[DaveD]

OK, my game plan for this picanha tomorrow (Weds) is to go in the p-smoker at 250F/121C until IT is in the low 120sF/50ishC, which is unlikely to take more than 90 minutes. As I get close to target IT, I'll judge whether the exterior needs a sear, and have the gasser ready to go in case it does. But it might not; the roast in that Malcolm video I linked above had a mighty fine lookin exterior without a sear. So this time, I'll hold off rather than committing with a front sear and make the call when I need to.

All brined up and in the fridge, and I lightly scored the fat cap (which will face down when I put it in), although not super visible in this shot I'm afraid... tomorrow afternoon I'll sprinkle on a wee bit of ground pepper and granulated garlic, but that's it. Wish me luck.

[DaveD]

Alrighty then! This piece was SUPERB. Absolutely delicious, incredibly beefy, super juicy and tender, lots of great smoke flavor, and if I do say so myself, done to perfection.

Added one more wrinkle: I put the picanha in the smoker on the low-temp "smoke" setting for about 45 minutes, during which time the smoker temp averaged about 140F/60C, and the IT climbed from fridge temps to about 65F/18C. Raised the set point to 250F/121C for the rest of the way. By the time internal temps were in the low 100sF/high 30sC, I decided it was going to need a sear, so fired up the Weber Spirit, and when ITs hit the low 120sF/50ishC, pulled from the smoker and seared every surface as best I could. Rested loosely tented in foil for 15 minutes before slicing and serving. Final IT was 135F/56C, which was a few more degrees of carryover than I'd wanted. But the result was just fantastic, so I don't care

Temp profile. You can see where it went from "smoke" to the main temp, then all hell broke loose when I pulled it off to sear and then rest.



Prepped and ready, Meater+ and one wired probe:

(BTW the probes started out a few degrees apart but were identical by about 2/3 of the way through)

On the smoker:



On the grill:



Sorry a couple of these last ones are a little blurry... slicing and serving.




Dig the smoke ring




I'd put a mondo tater in the oven for us to split with the meal, but it was a definite No Go...



Oh well! Everything else was fab. Will DEFINITELY get this cut again, and will do the steak thing next time.

[Rulesman69]

The Picanha you did looks awesome! I love Picanha and I have found Wild Forks to have excellent prime Picanha. Their Wagyu Picanha is really great. I usually slice into steaks, but have also done the roast. My fav cut of beef!