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How long to reverse sear a Picanha?

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  • Sfdrew28
    Club Member
    • Jan 2018
    • 258
    • Pacifica, CA

    How long to reverse sear a Picanha?

    Hi all,

    I have abut a 2.5# Picanha steak and I've never made it before. I am looking to low n slow it at 275 until about 110-120(I'm hoping for a medium rare finish) and then sear it over high heat. I know the time depends on many factors but I am just trying to get an idea of whether it will take 1 hour of 3 hours to get the low and slow part done. Thanks.

    PS-my plan is to just liberally dry brine with salt and serve with a chimichurra sauce. Any recommendations on cook is welcome
    Last edited by Sfdrew28; April 19, 2018, 11:31 AM.
  • Troutman
    Club Member
    • Aug 2017
    • 7462
    • aka Troutman Taco - Hanging Free in Tejas

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    #2
    Think of it as a fat steak, it cooks just about the same. I do mine about how you are doing your's (although I up the temp to 325ish). No way does it even take an hour, probably 30-40 minutes then a quick sear of 2 minutes or so per side. But again the meat and the conditions will dictate, just concentrate on the temp. Be sure to score your fat cap or it will curl on you, and sear it well, oh what flavor.

    Comment


    • Sfdrew28
      Sfdrew28 commented
      Editing a comment
      Great...I get home from an appt at about 4pm so this will work. I'm okay with the slightly higher temp as it worked well for you. Scoring fat cap and dry brining now.
  • Huskee
    Administrator
    • May 2014
    • 15304
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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    #3
    I agree with Troutman. I'd venture a guess of possibly 45 to an hour if it's out of a cold fridge. I like to let beef warm up a pinch first, not quite room temp but maybe an hour on the counter first, saves a pinch of cook time and fuel, and in side by sides seemed a touch more tender but that could be circumstantial.

    Comment

    • Sfdrew28
      Club Member
      • Jan 2018
      • 258
      • Pacifica, CA

      #4
      She’s a beaut. I’m very excited.
      Attached Files

      Comment


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Oh yea... lookin GOOD!!!

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Alright already, I ordered one from the butcher today!!
    • Huskee
      Administrator
      • May 2014
      • 15304
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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        • PBC
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        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #5
      For comparison, here's one Henrik did just a few days ago: https://pitmaster.amazingribs.com/fo...ain-and-simple

      Comment

      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4415
        • Stockholm, Sweden

        #6
        Yep, that's one of my favorite cuts, I've done more than a few now. As for low 'n slow timing: 50-60 minutes tops (running 225-240° F grill temp). And that's straight out the fridge. I've never scored the fat cap, and it has never curled on me. I just cook it as is. As for searing, I'm real wary of not searing the fat cap too much. The reason is that all that fat burns easily, leaving a bitter burnt fat taste that kind of brings down the overall flavor on this great cut. So I sear the bottom, then a quick sear on the fat cap (for looks), and then I'm done. But don't forget to rest the meat. I rest mine for 25-30 minutes and it really make this cut shine.

        Comment


        • Sfdrew28
          Sfdrew28 commented
          Editing a comment
          Thank you Henrik

        • Troutman
          Troutman commented
          Editing a comment
          I like a slight char on my fat cap. In addition to curling, scoring also allows my seasoning to penetrate into the fat a bit more. But hey, each to his own.
      • Troutman
        Club Member
        • Aug 2017
        • 7462
        • aka Troutman Taco - Hanging Free in Tejas

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        #7
        Here is Henrik picanha at a low and slow cook.....

        Click image for larger version

Name:	Henrik Picanha.jpg
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ID:	486038

        ...versus what I do with fast and hot, steak-like....

        Click image for larger version

Name:	picanha 06.jpg
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ID:	486039

        ...choose your desired result !!!!

        Comment


        • smokenoob
          smokenoob commented
          Editing a comment
          I’ll take a slice of each please!

        • CaptainMike
          CaptainMike commented
          Editing a comment
          Yes please.

        • Sfdrew28
          Sfdrew28 commented
          Editing a comment
          wow...i'm drooling at both!
      • Meathead
        Administrator
        • May 2014
        • 1460
        • Chicago area
        • Remember, no rules in the bedroom or kitchen
          Meathead

        #8
        Prof Blonder and I have spent MANY hours researching the topic of resting and I have written about it at length here
        https://amazingribs.com/more-techniq...lding-meat-are

        Virtually ALL cooks endorse resting, as does Henrik above. But in all my research, we can find no science to support the concepts that the juices move during cooking, or that resting improves flavor or juiciness. It is a very complicated subject and the article is definitely thought provoking.

        Comment


        • Sfdrew28
          Sfdrew28 commented
          Editing a comment
          I'd call that an in-depth article!
      • jfmorris
        Club Member
        • Nov 2017
        • 3225
        • Huntsville, Alabama
        • Jim Morris

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        #9
        Since the Jedi Master has weighed in on this, I wonder if its possible that the resting is just letting carry over heat cook the meat a little more while it rests in cambro. Kind of like the way a brisket does?

        Comment


        • Meathead
          Meathead commented
          Editing a comment
          This is covered in my article. Brisket and steaks are VERY different.

        • jfmorris
          jfmorris commented
          Editing a comment
          Ok thanks Meathead. I read the article a while back - time to go re-read it again sounds like!
      • Sfdrew28
        Club Member
        • Jan 2018
        • 258
        • Pacifica, CA

        #10
        Thanks for the assist guys. It came out great.
        Attached Files

        Comment

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