I have smoked two Picanha roasts with very basic seasonings (salt, pepper, garlic) and am wondering if anyone has any ideas for something different? I love Picanha but am looking for something new to try. Still looking to smoke a roast as opposed to cooking steaks, though. Thanks for your help.
-
Last edited by KimO; October 14, 2023, 07:31 AM. -
I like Picanha with coffee rubs, like Carne Crosta from Oakridge BBQ (no longer in business). but there are some other rubs available with coffee that can be good. Something about the coffee boldness that pairs nicely with this cut of meat.
You can also try the Brazilian method, sliced in steaks and then on a skewer over hot coals/fire. There’s a specific way to do that and I have not tried it, but others on here have and have posted on it. Rock salt is really all that is used for the seasoning if I remember correctly.
But other than that, just give a few rubs a try that you like on other cuts of beef, or profiles that you enjoy.
have fun! -
If you want to go bold, try Meathead’s Big Bad Beef rub. If you’re looking to buy a rub, I’ve been really liking Meat Church rubs, Voodoo in particular. barelfly ’s coffee suggestion is great too, you could add some to the above.
Or stick with the rub you’re using and maybe hit it with a mop or other sauce at end. Meathead’s savory brisket mop seems like a good choice. A teriyaki might be fun.
Another idea is to try finishing with different compound butters. Maybe a shallot/herb butter. Or spicy chili crisp butter.Comment
-
I always cook it in one piece, low and slow with smoke until mid-rare, let it rest for 1-2 hours and then finish with a hard sear. Then slice and serve. I will often serve with a red-wine based sauce.
robComment
-
How do you rest it, Rob? in a cooler? Otherwise, seems it would cool off? wine sauce sounds delicious.Comment
-
KimO you need to add @ in front of his whole name Rob whatever -
If you blast it on high heat, it will be fork ready. I don’t hold it at temp. Or if that’s not to your liking, pull at at 5-10 degrees less than the desired temp and then sear it without holding.
-
-
If you want to try a coffee rub, here's my recipe.
1 Tbs. finely ground espresso coffee beans
1 Tbs. pure ancho chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. ground allspice
4 tsp. kosher salt
2 tsp. freshly ground black pepper Last edited by wrgilb; October 15, 2023, 07:25 AM.Comment
-
Thanks everyone! Just cooked up the Picanha from Wild Fork for this evening's dinner. Smoke roasted with a coffee rub; thanks barelfly for the inspiration! Ann voted it the best Picanha to date! So, that was good!
Rob whatever in the past I have smoked at 225 to 118 IT then brought egg to 260 until IT was 128 and pulled the meat then. I can see, though where putting a good sear may have been much better. I think I will do that instead next time.
Lots of ideas that I'm sure will be used soon. Thank you all! I love this site!
KimComment
Comment