I just did a post on grilling picanha. Smoking it, not sure what that does for you, it's as tender as rib eye steak and not thick enough to take on smoke for an extended period. You sure you don't mean grilling? The guys in South America just do it hot and fast with only rock salt and eat it rare. It's a simple as that.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I give all of the ribeyes that I cook a little smoke so I can’t see why it will hurt to add a little smoke to the picanha if you want to add some smoke flavor.
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