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  1. nmaust

    Garlic Picanha

    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...
  2. nmaust

    Garlic Picanha

    It turned out perfect. Tasted just like the garlic picanha we get at our favorite Brazilian steakhouse.
  3. nmaust

    Garlic Picanha

    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...
  4. nmaust

    Garlic Picanha

    Sear over an open flame to give it that churrasco finish.
  5. nmaust

    Garlic Picanha

    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...
    • nmaust
    • Thread
    • Replies: 13
    • Forum: Beef
  6. nmaust

    decent brisket prices east texas?

    If there's a Costco nearby, get a membership for $55/year. Last weekend, they had Choice brisket for $3.49/pound & Prime for $3.79/pound. I make up the cost of my membership just in savings on steak, chicken, pork tenderloin & brisket within 6 months.
  7. nmaust

    First Prime Brisket

    I did babysit it the whole time and am still recovering from it, but it's fun to do every so often.
  8. nmaust

    First Prime Brisket

    Here's the finished product. I actually thought it looked somewhat dry, but once I ate it, it turned out it was wonderful juicy and had amazing flavor.
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    20140928_165057.jpg

    • nmaust
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    • Album: First Prime Brisket
  10. 20140928_165104.jpg

    20140928_165104.jpg

    • nmaust
    • Media item
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    • Album: First Prime Brisket
  11. 20140928_165356.jpg

    20140928_165356.jpg

    • nmaust
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    • Album: First Prime Brisket
  12. nmaust

    First Prime Brisket

    Pulled it off the pit about an hour ago and stuck it in a cooler. Looking forward to slicing it in a few hours.
  13. 20140928_105333.jpg

    20140928_105333.jpg

    • nmaust
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    • Album: First Prime Brisket
  14. nmaust

    First Prime Brisket

    Not making burnt ends. Gonna eat some of the brisket with family and then vacuum seal & freeze the rest.
  15. nmaust

    First Prime Brisket

    I got the stall I wanted, & now we're sitting at 172 after 12.5 hours.
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    20140928_080438.jpg

    • nmaust
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    • Album: First Prime Brisket
  17. nmaust

    First Prime Brisket

    9 hours in, & we're at 169 after stalling around 160 for several hours. I'm hoping for a secondary stall since I don't really want it to be at 190 for another 12 hours.
  18. 20140928_045446.jpg

    20140928_045446.jpg

    • nmaust
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    • Album: First Prime Brisket
  19. nmaust

    First Prime Brisket

    About 4 hours in. IT is currently 140, & I'm smoking at 220-230 since I don't need to eat until around 7pm when the Cowboys kickoff against the Saints. It's been a long time since I've done a brisket without the Texas Crutch, but I'm thinking a Prime cut deserves to be done straight up.
  20. 20140927_234438.jpg

    20140927_234438.jpg

    • nmaust
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    • Album: First Prime Brisket
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