Music by @aqrunitback6664
I really wanted to do it but I had a change of heart mid way through the cook. I began looking up videos of people smoking picanha like a brisket and came across 2 terrible looking picanhas that these guys tries to pass off as good that it was juicy. NO, it was dry af!!!
Now, I did come across some successful picanhas like a brisket and they all had something in common, they were wagyu. Either american or australian but they were wagyu. This got me thinking about the choice cut with almost no marbling I had cooking and I made the decision to not do it.
Im glad I made that choice because the result was a tender, juicy, packed with flavor picanha that made for some delicious sandwiches. We will revisit this again someday when I have the right picanha to do it.
Picanha
pat dry and trim off any sliver skin. Season all sides heavily. I went with a 50/50 mix of @chucksflavortrain Pinky poppin umami and baby got butter. Smoke indirect at 250 until you get an internal temp of 115 then set your grill for direct heat and sear over the fire for 1.5 - 2 minutes per side then rest for 20 minutes before slicing. Perfecrt Medium Rare PICANHA!
Serve however you like. We went with melted provolone cheese, basil chimichurri on a ciabatta roll. Enjoy!
Merch
Woodfirewhiskey.com
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#picanha #chimichurri #biggreenegg #mediumrarepicanha #mediumrare #howtosmokepicanha #openfire #smokedmeats #bbq #smoker #backyardbbq
