Picnaha Help

[larry d]

Found a guy raising wagyu near by. He turned us on to different cuts of meats..like tri tip, tres major, cuts we don't get at Piggy Wig. He wanted us to try picnaha. Got one from him yesterday 2.5 lbs. Our outdoor toys are a wsm and kama joe. Any input would be great! Thanks Larry

[Red Man]

Reverse sear. I don’t have either of those cookers, but maybe take it to 125 IT on the wsm, rest it for 10 minutes, then sear on the kamado. Cook it to a couple degrees less than you usually do steak. Picanha is good on the rarer side.

[JCBBQ]

Definitely reverse sear. I like to cook the whole piece to around 120. Either sous vide or indirect. Then let it rest a little and then cut into indvidual steaks. I then sear over high heat flipping constantly so the fat cap melts and covers the meat. Mmmmm delish!

[JCBBQ]

More often than not I’ll sous vide in the cryovac and then add Maldon sea salt and spices to the individual steaks right before searing.

[Spinaker]

I would also reverse sear these. Remove them from the heat once they hit 115 F or so, for medium rare. Then I would let the kamado come up to temp and sear the heck outta that meat. Just watch it so that is does not burn the surface of the meat. Sometimes I will baste with a avocado oil or beef love before searing, just to amp up the flavor.

[Troutman]

Here's a way to cook a great picanha. Take your WSM, take out all the grates, keep the lid off and build a real wood fire at the bottom. You have an instant Santa Maria style cooker !!! Turns out a great steak for sure !!!

[Henrik]

Su-weet!

[gcdmd]

Beautiful.

[Henrik]

Yup, reverse sear is the way to go. Just watch for grease fires when searing, it comes with a hefty fat cap that tastes great, and you don't want to burn it.

[larry d]

Hey guys thanks for the feed back. Got nailed by the bug after my post. All info was great. Troutman great info with the WSM! Thank you all Larry