Garlic Picanha

Discussion in 'Beef' started by nmaust, Oct 5, 2014.

  1. nmaust

    nmaust Meat Mopper

    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.[​IMG][​IMG][​IMG]
     
  2. It should be good.

    Happy smoken.

    David
     
  3. nmaust

    nmaust Meat Mopper

    [​IMG][​IMG] Sear over an open flame to give it that churrasco finish.
     
  4. nmaust

    nmaust Meat Mopper

    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. [​IMG][​IMG]
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yumm that's going to tasty! Don't forget the sliced shots!!!
     
  6. welshrarebit

    welshrarebit Master of the Pit

    Picanha? Tri-tip??? Sorry no hablo...
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I don't know what it is but it looks great!

    Disco
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I don't know what it is but it looks great!





    Disco
     
  9. nmaust

    nmaust Meat Mopper

    [​IMG][​IMG]

    It turned out perfect. Tasted just like the garlic picanha we get at our favorite Brazilian steakhouse.
     
    rob sicc likes this.
  10. nmaust

    nmaust Meat Mopper

    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.
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I learned something and you got some great beef! Love the final qview.

    [​IMG]

    Disco
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , and thank you for the education... [​IMG]
     
  13. rob sicc

    rob sicc Smoking Fanatic Group Lead

    I love Brazilian BBQ's so that's nice to know and I always like learning a new recipe. Thanks!  Also, great Qview too.
     
    Last edited: Oct 6, 2014
  14. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    That looks excellent !
     

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