Garlic Picanha

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nmaust

Meat Mopper
Original poster
Jul 4, 2013
151
25
Dallas-Ft. Worth
My local butcher had a special on picanha, so I picked one up yesterday. Coated it in olive oil, kosher salt, fresh garlic & cracked black pepper. Smoking at 250. It shouldn't take long since it's only 1.73 pounds. If it goes at the rate I want, I'll pull it at an IT of 100 & sear it to 130 before letting it rest up to 135.
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Wow...I went inside to let my wife know the meat is almost done, & she asked me to turn the potatoes that were in the oven. I come out to find the fat cap inflamed & the Maverick saying the IT is 414. I know it isn't that high, but I hope my 2 minutes if courtesy didn't ruin what looked to be a great piece of meat.
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Picanha is a traditional Brazilian cut that is served in Churrascurrias such as Fogo de Chao & Texas de Brazil or my personal favorite, Rafain in North Dallas. It is often confused with a tri-tip because of its similar shape. In USDA terms, it is the Rump Cap. It's incredibly flavorful & more tender than the tri-tip or the top sirloin.
 
Picanha is a traditional Brazilian cut that is served in Churrascurrias such as Fogo de Chao & Texas de Brazil or my personal favorite, Rafain in North Dallas. It is often confused with a tri-tip because of its similar shape. In USDA terms, it is the Rump Cap. It's incredibly flavorful & more tender than the tri-tip or the top sirloin.
I learned something and you got some great beef! Love the final qview.

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Disco
 
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It turned out perfect. Tasted just like the garlic picanha we get at our favorite Brazilian steakhouse.
I love Brazilian BBQ's so that's nice to know and I always like learning a new recipe. Thanks!  Also, great Qview too.
 
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