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Garlic Picanha

post #1 of 14
Thread Starter 
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.f05717b3fbd82e28c84de005d63e163c.jpg3700a7ed970ed5079c4a97ab1a6a641d.jpgafcaaf1db21cec95192c0d526d16afdb.jpg
post #2 of 14

It should be good.

Happy smoken.

David

post #3 of 14
Thread Starter 
7f11d42734a59c7a78878d3a391f053f.jpg780c16ed9ab619bc693fe776aad79371.jpg Sear over an open flame to give it that churrasco finish.
post #4 of 14
Thread Starter 
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. 321693a4139da527ba190584496c2128.jpg2523903227f13f6e4d763d20c8a5c9f6.jpg
post #5 of 14
Yumm that's going to tasty! Don't forget the sliced shots!!!
post #6 of 14
Picanha? Tri-tip??? Sorry no hablo...
post #7 of 14

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

 

Disco

post #8 of 14

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



 



Disco

post #9 of 14
Thread Starter 
a7a08b15af1e52f743752a165587fbb6.jpg1c073e52fde8c69f452663559b6f510d.jpg

It turned out perfect. Tasted just like the garlic picanha we get at our favorite Brazilian steakhouse.
post #10 of 14
Thread Starter 
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.
post #11 of 14
Quote:
Originally Posted by nmaust View Post

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.

 

points1.png

Disco

post #12 of 14

Nice , and thank you for the education... Thumbs Up

post #13 of 14
Quote:
Originally Posted by nmaust View Post

a7a08b15af1e52f743752a165587fbb6.jpg1c073e52fde8c69f452663559b6f510d.jpg

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.

post #14 of 14

That looks excellent !

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