First time picanha roast

[TxwrightxT]

So I decided to try something new today and threw a picanha roast on the smoker today. What a wonderful piece of meat that is!

Ran it low and slow with some pecan wood to about 135*.

Then I seared it for a little less than 2 minutes per side on the smoke box grates.

Sliced it up about an inch thick.

Bon Apetite boys and girls!

 

[phatbac]

YUM

Happy Smoking,
phatbac (Aaron)

 

[jcam222]

Very nice. I’ve not seen that cut near me.

 

[TNJAKE]

Looks great. How did you season it?

 

[BuckeyeSteve]

Looks great!!! What sides did you make?

 

[Sowsage]

Man that looks great! Nice pictues as well!

 

[clifish]

Very nice...I have made it a few times but usually on the grill. I do have an entire one that I smoked to 110 deg (fat cap on) now in the freezer. At some point I will SV to 132 deg and hard sear on the gasser.

 

[Will Squared]

Is a Picanha the same cut as a Tri Tip?

 

[Omnivore]

Yum, looks great! W Will Squared I think it's the same as sirloin cap which is also called coulotte, but I'm not positive.

 

[TxwrightxT]

Very nice. I’ve not seen that cut near me.

If you see it, I would highly recommend grabbing one! It’s a pretty inexpensive cut that yields some fantastic results.

Looks great!!! What sides did you make?

We just did some store bought potato salad and baked beans. We were trying to limit the mess inside.

Is a Picanha the same cut as a Tri Tip?

I’m not exactly sure but I think omnivore is correct about the sirloin cap

 

[gary s]

Looks Really Tasty, Nice Job

Gary

 

[TxwrightxT]

Looks great. How did you season it?

I did season salt, garlic salt, Tony’s, lemon pepper, and a little touch of chili powder. Let that sit overnight in the fridge. Pulled it out and let it come to room temp before throwing on the smoker fat cap up

 

[clifish]

it is not the same as the tritip but it is near it on the cow. I paid $4.99/lb for the coulotte but it came with a heavy fat cap. Once removed it probably averaged out to $7.99/lb, but it is good...still think I like TT better but it was still very good.

 

[doongie]

I’ve had that cut a few times at Brazilian Churrascarias. It’s always had the fat cap on but only maybe 1/4” Of it. I also think the only seasoning they used was coarse salt, almost like rock salt. The one I had in Chihuahua Mexico was one of the best pieces of meat I’ve ever eaten.