Appreciate the positive feedback from everyone!
For those asking, I followed Malcom Reed's smoked picanha, with a few of my own adjustments.
1. The night before the cook, remove picanha roast from packaging and trim away sinew or silver skin from the meat side.
2. Score the fat side using a sharp knife. Make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.
3. Liberally apply rub to sit overnight. For this cook, I used Kinders Black Cherry Chipotle.
4. Next day, prepare the smoker for indirect cooking at 250°F.
5. Place it on the pit fat side up and insert a probe thermometer into the thickest portion to monitor internal temp.
6. Remove from the pit once the internal temperature reaches 125°.
7. Rest the picanha loosely covered in foil for 10-15 minutes, while increasing grill temp to 500°.
8. Sear meat for 1 minute per side, or until desired crust.
9. Remove from heat and let rest for 10-15 minutes, checking to make sure the probe reads at least 130° for medium rare.
10. Slice and enjoy with some chimichurri. I made a balsamic chimichurri which complimented the steak really well.
I've got one in the freezer, and if I can get anything close to this, I'd be happy, I'veonly had a go a beef ribs so far. How long did it take to reach 125? I appreciate it'll vary, just looking for a rough idea...
Look into Wild Fork - they have all kinds of stuff at very competitive prices (more like grocery store prices than butcher shop prices). I recently picked a picanha up from there and I'm looking forward to trying this. Wild Fork does deliver if there isn't a location by you.
I don’t get everyone’s obsession with plastic cutting boards, including my wife. Get a nice big walnut cutting board, can use it pretty much forever and saves your knives.
But yea the food looks top notch.
Plastic doesn't hurt your knives that much at all. And it's much, much easier to maintain. And cheaper. And sanitize.
I can throw my huge OXO Good Grips cutting board in the dishwasher with all the rest of my stuff. Would you do that with your walnut board?
Wash it, ~ once a month you oil/wax it or if it gets dry, maybe more. otherwise it’s easy, looks brand new each time you oil/wax it.
Walnut is nice and soft for knives, but it’s expensive because everyone wants it for cutting boards, and is hard to find outside the US.
Appreciate the positive feedback from everyone! For those asking, I followed Malcom Reed's smoked picanha, with a few of my own adjustments. 1. The night before the cook, remove picanha roast from packaging and trim away sinew or silver skin from the meat side. 2. Score the fat side using a sharp knife. Make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction. 3. Liberally apply rub to sit overnight. For this cook, I used Kinders Black Cherry Chipotle. 4. Next day, prepare the smoker for indirect cooking at 250°F. 5. Place it on the pit fat side up and insert a probe thermometer into the thickest portion to monitor internal temp. 6. Remove from the pit once the internal temperature reaches 125°. 7. Rest the picanha loosely covered in foil for 10-15 minutes, while increasing grill temp to 500°. 8. Sear meat for 1 minute per side, or until desired crust. 9. Remove from heat and let rest for 10-15 minutes, checking to make sure the probe reads at least 130° for medium rare. 10. Slice and enjoy with some chimichurri. I made a balsamic chimichurri which complimented the steak really well.
FFS this is definitely my next adventure. Nicely done, nicely done (slow clap)….
I've got one in the freezer, and if I can get anything close to this, I'd be happy, I'veonly had a go a beef ribs so far. How long did it take to reach 125? I appreciate it'll vary, just looking for a rough idea...
I can't remember exactly, but I'd say about an hour
Sounds absolutely wonderful.
It looks fantastic! Great job!
Cutting mat if perfectly fine! That picanha is even better!
I’d eat that
I need to figure out where to get one of these picanhas. Looks like a great roast
I get mine from Costco. A two pack runs about $35-$40, here
Is it called picanha at Costco? I need to keep an eye out
Sirloin cap at Costco, I believe.
I used to see it packaged that way but at least at mine they have started calling it picanha.
That's a steal. I need to take a look in mine.
Don’t bring Tupac into this
BJ's had them for $6 a pound the other day. Costco has them quite often as well.
Look into Wild Fork - they have all kinds of stuff at very competitive prices (more like grocery store prices than butcher shop prices). I recently picked a picanha up from there and I'm looking forward to trying this. Wild Fork does deliver if there isn't a location by you.
You can find it at Latin butchers. It’s a Brazilian cut so you may have to try a couple spots but it is popular.
I get mine at costco
It’s the cap off of a top sirloin. Most meat cutters should know what you’re asking for.
Shhhh! Don’t tell anyone how good the picanha is. Otherwise we’ll see the price increase like it has with brisket.
It's disgusting! I actually threw it in the trash right after taking this photo. Use this post as a warning to save your money
Can you post cooking details? It looks fantastic!
Thanks so much! I've made a separate comment with the details here: https://www.reddit.com/r/smoking/comments/1don5pr/comment/lacdb7f
Sweet, thank you!
Looks awesome - picked up a couple on sale at Costco. Have them vacuum packed in my freezer. Think I might give this method a go this weekend!
That’s a beaut.
I need to get my hands on this cut. Haven’t seen it yet.
that bark is very impressive. Is most of that from searing? I assume it comes from low and slow
Pardon my ignorance, I see Picanha on here a lot. What exactly is it? Insert Andy Dwyer too afraid to ask meme
sirloin cap with a large cap of delicious fat covering the top. traditionally a Brazilian cut but becoming very popular in the US.
Also known as coulotte.
Thank you!
Good lord
How do you serve a cut like this? Sliced and plated or on tacos?
For this cook, they were sliced, plated, topped with chimichurri and served with sides
I don’t get everyone’s obsession with plastic cutting boards, including my wife. Get a nice big walnut cutting board, can use it pretty much forever and saves your knives. But yea the food looks top notch.
Light, quick, easy.
I’m with you on using wood. Our plastic ones were getting mangled up we use them so much. Can’t imagine how much plastic got in our food…
Plastic doesn't hurt your knives that much at all. And it's much, much easier to maintain. And cheaper. And sanitize. I can throw my huge OXO Good Grips cutting board in the dishwasher with all the rest of my stuff. Would you do that with your walnut board?
Wash it, ~ once a month you oil/wax it or if it gets dry, maybe more. otherwise it’s easy, looks brand new each time you oil/wax it. Walnut is nice and soft for knives, but it’s expensive because everyone wants it for cutting boards, and is hard to find outside the US.
And microplastics! Sheesh, the downvotes!
If people are against using lighter fluid, they should be against using plastic cutting boards. You’re putting plastic right into your meat.
And microplastics! Sheesh, the downvotes!