Picanha - Best cooking/smoking techniques

[luhnlaw]

Just spotted the announced winners for this month and am intrigued by the cut of beef called “picanha”. Looks very tasty. How about some prep and cooking suggestions from those who are good with this cut of beef? I’ll post results of my efforts.

[JCBBQ]

Traditional Brazilian prep - cut approximately two fingers thick, heavy on big chunky salt, skewer snd cook on the rotisserie.

[barelfly]

That’s just about perfect right there!

[Jfrosty27]

What he said. 👆👆

[Donw]

https://m.youtube.com/watch?v=OzEVKCbEW1M

Guga is from Brazil and I follow his method.

[Rob whatever]

It's one of my family's favorite cuts. I don't slice it into steaks but reverse sear it whole. I dry brine for 48 hours, add some pepper and garlic powder and then reverse sear with a lot of smoke -dirty smoke until I hit my desired internal temp. I let it rest for 1-2 hours, dry it off, smear in oil and then give it a hard sear. I keep the fat cap on.

Rob

[Sdell]

This is the way. Just add some chimichuri and serve.

[das85]

Similar to Rob whatever
I just dry brine and then reverse sear it whole. Sometimes the crust is good enough at the end of the indirect that I don't even bother searing. I love it this way, and it's been a crowd pleaser too.

I usually leave some of the fat cap but try to trim it down to thin enough that people may actually eat it. Trimming the cap off entirely works too.

[Smoked Transistors]

Chuds BBQ, Brad uses SNS on his Weber Kettle to grill indirect then sear off picanha. Looks yummy!

[Spike314]

Calm down

[Uncle Bob]

Absent a rotisserie, they can be cut the same way and skewered, hung over some coals.

[treesmacker]

Very very nice!!

[treesmacker]

On the pellet grill...

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/1286281-pellet-poopers-vs-stick-burners-smackdown-begins-judges-now-accepting-bribes?p=1289479#post1289479

[Smokenmeat]

That looks good ill have to try it on my Kettle with the rotisserie