Smoked Picanha on a Pit Boss 440D
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- čas přidán 8. 02. 2020
- In this video I show you how to prep and reverse sear a picanha (aka top sirloin cap) using a Pit Boss 440D & their Java Mesquite rub. This is super easy to make and super delicious!
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I bought my Pit Boss over Covid, best purchase ever!. Picanha is such an amazing cut. Looks like you smoked it perfectly
Consistency of the temperature edge to edge is amazing! I just did one and while it was really good, it wasn’t perfectly even like this. Respect!
Don't worry about the kiddos 😉 It's really cute that they're with you in these videos
Haha thank you! They always want to be doing what dad is doing!
Finished dish looked amazing! Well done 👍🏻
Thank you so very much!
This looked really good!, Looking to cook my first one this weekend.
Looks delicious Gerardo you cooked it to perfection
Very nice job! Perfect medium rare! 🤤
Amazing , bro 🇧🇷💪🏻
Thank you!
Tbh I wish you would have show the potatoes in the smoker too but looks awesome. And really thinking of buying that 440D
Cooking with Chubaranks you’re not alone on that one. I’ll incorporate them into one of my next few vids for ya! I love my 440D, weekday warrior for me. Thank you!
Great video. Thanks. Everyone else cooks it like a brisket to 203
My question is how tender is it at 130
I’ve never seen anyone cook a picanha like a brisket… the cut on its own is very tender, no need to cook it beyond what you would a normal steak.
Try using coarse kosher salt only and mesquite pellets
oscar6the9great I’ve definitely seasoned it the traditional way, it’s pretty awesome!
You should cut picanha along the grains, not against, when you do steaks or sliced roast like you did. That will make the last cut against the grains, giving you short fibers to chew and very tender meat.
That makes sense had I cut them thick like steaks. I carved this one thin like a roast so my guests were already getting that last cut piece - similar to cutting a brisket slice. Thanks for watching!
@@GRodGrills actually it makes sense for roast slices to, unless your guests eat the slice in one bite. More likely they will cut the piece, along the grains in this case, getting longer fibers -> more chewy. The roast slices are just like thin steaks, and not brisket that's cooked to the point that it pulls apart easily. Of course you're free to cut it however you like, but for picanha it's the last cut that matters 👍
I think we’ll agree to disagree on this one. I’m sure we can both agree, picanha is delicious no matter how you do it!
@@GRodGrills ok, sure. Personally I would at least think about it, investigate it, try it, before I disagree. But you're right, picanha is delicious either way and slicing thin is probably the most fogiving method 👍
I thought the same, I make picaña every couple of weeks and I always cut with the grain when serving so that the final cut is against the grain. Thick steaks or thin cuts of the roast work the same.
That is a wonderful chunck of meat🔥🔥🔥👍👍👍nice job👌
The Sauce and Gravy Channel thank you!
So I have a question. I've only had wallmart picanha and under the fat there is a thin layer of really hard.... idk if it is silver skil gristle or what. But it is hard and does not render. Is that just wallmart?
Hmm.. I’m tempted to say it’s because it’s Walmart but it also sounds like it could be a different cut that they’re calling picanha. The fat won’t render all the way, but it should be soft once cooked. Sometimes it can be quite thick, if that’s the case I like to shave it down a tad but leave a good cap on it. I’ve never had one with a hard layer of anything between the meat and the fat cap.
How did you do the potatoes at the end
Scott Hudson those were boiled with a pinch of cornstarch till just about done, drained and then tossed in evoo with seasoning and then put on a cast iron skillet and on the grill at 350 till crispy. If I recall correctly I would’ve also added a tablespoon or 2 of butter to the skillet as well, helps get them golden brown.
How many hours inside the smoker?
Eduardo Almeida this would’ve been about 1.5hrs in the smoker. Best bet is to go by temp though, every cut will differ.
You already eat it the Brazilian way? Just dyamond salt
I have a 2nd video that’s a little more traditional done with just salt and pepper over charcoal. I’ve never done one myself with just salt though... I do have a wagyu Picanha in my freezer, perhaps I’ll do that next! Thanks for the tip and for watching!
Awesome video, just wondering why you would waste your fat cap by putting it at the bottom? Might as well remove it completely, which defeats the purpose of Picanha...
Thank you! I like to do fat cap down when I’m doing it as a roast and reverse searing it. This is because the meat is on the grill for an extended period of time and I want to make sure I protect the meat against any unevenness in the smoker. I agree, the fat cap is delicious and trust me, you don’t lose it when doing it like this. You still end up with that delicious strip of fat on every bite!
Cut the slices with the grain!
Looks delicious but not Picanha
Picanha is a cut of beef that comes from the rump cap muscle
Top sirloin
Taken from the beef sirloin primal cut, which runs from the lower back to the hip bone,
Thank you! You’re correct it is taken from the rump cap. North American (specifically in Canada, where I live), this cut is known as the top sirloin cap. I wish I had more butchering knowledge to know the reason why, but the 2 terms are synonymous with each other here.
Picanha? As raw meat? Not the way it is done by the brazilians...we want that middle well with the fat sizzling...You'll do it the way you want it since you bought it. However a true picanha is done with skewers as long as a sword. We brazilians take it very seriously. Good luck on your meat, as long you enjoy it that all it matters. 🤠🇧🇷🇺🇸
Thank you! I prefer mine medium rare but I’m familiar with how it’s traditionally cooked…one day I’ll travel to Brazil and try the real deal! Happy holidays!