Picana?

[bdawg]

Hi guys- It's been a while since I last posted.

I moved to the Tampa area, and went out looking for either a brisket flat or a Tri-Tip that I wanted to cook like a brisket.
(I loved doing this when I lived in WA). As other said, tri-tip is hard to find here in FL. I went to a local market, and it had a lot of meat cuts I never heard of with Spanish-sounding names. That's cool, I'm willing to try things out.
Anyways, I could find whole packers, but not just a flat, and I wanted something small because the wife is out of town for the next week, so a whole packer is just too much.
I found this cut called a Picana. It's got a real nice fat cap on it, so I figured I'd pick it up and try the experiment of cooking it like a brisket.
Anybody on here tried this before? I'm looking for lessons learned and suggestions.

Thanks!

 

[SmokinEdge]

I wouldn’t do that with picanha. That cut is famous in Brazil and is roasted to medium or medium rare then sliced. Cooked usually on spits. It is basically a top sirloin cut with a good fat cap. TriTip on the other hand is different and comes from the forward part of the leg and has that same grain texture as a brisket. TriTip is ok to cook like brisket but Picanha is basically a sirloin, not a good choice for low and slow cooks. Do yourself a favor and cook it medium rare and enjoy. My o2.

 

[schlotz]

Picanha is best grilled to med-rare. Many will cut along the grain into 1.5-2" wide steaks then pull the two ends towards each other to form a U and skewer. Season well with salt & pepper plus some garlic powder and let sit on the counter for 45 minutes before placing on the grill. You can baste lightly with Italian dressing if desired. I usually pull them off the grill with an IT of 128-130º to rest for 5-7 minutes before serving.

 

[bdawg]

Thanks
I wasn’t sure so that’s why I asked here.
Much appreciated

 

[pineywoods]

Send JckDanls 07 a PM he's very close to you down there. I'm sure he can give you some good ideas on where to get different cuts of meat down there

 

[Chris_in_SoCal]

Just search this site for Picanha. There are lots of great posts on cooking it here.

 

[BigW.]

Also make up a batch of Chimichurri to go with it. That stuff is amazing with steak.

​

 

[cmwoody]

Hi guys- It's been a while since I last posted.

I moved to the Tampa area, and went out looking for either a brisket flat or a Tri-Tip that I wanted to cook like a brisket.
(I loved doing this when I lived in WA). As other said, tri-tip is hard to find here in FL. I went to a local market, and it had a lot of meat cuts I never heard of with Spanish-sounding names. That's cool, I'm willing to try things out.
Anyways, I could find whole packers, but not just a flat, and I wanted something small because the wife is out of town for the next week, so a whole packer is just too much.
I found this cut called a Picana. It's got a real nice fat cap on it, so I figured I'd pick it up and try the experiment of cooking it like a brisket.
Anybody on here tried this before? I'm looking for lessons learned and suggestions.

Thanks!

If you get a picaña, get a brocheta too and do it right

 

[BaldEagleOne]

Hi guys- It's been a while since I last posted.

I moved to the Tampa area, and went out looking for either a brisket flat or a Tri-Tip that I wanted to cook like a brisket.
(I loved doing this when I lived in WA). As other said, tri-tip is hard to find here in FL. I went to a local market, and it had a lot of meat cuts I never heard of with Spanish-sounding names. That's cool, I'm willing to try things out.
Anyways, I could find whole packers, but not just a flat, and I wanted something small because the wife is out of town for the next week, so a whole packer is just too much.
I found this cut called a Picana. It's got a real nice fat cap on it, so I figured I'd pick it up and try the experiment of cooking it like a brisket.
Anybody on here tried this before? I'm looking for lessons learned and suggestions.

Thanks!

I've smoked 7-8 picanhas, Choice, Prime and Wagyu, all with the fat cap. All the grades were good, but this is a pretty lean cut, but found that more marbling was only marginally better. The seared fat cap added a lot to the taste. Using a Camp Chef pellet smoker, I started off at LS (Low temp, high Smoke) for an hour. Then to 270F until 120F. Total time ran about 1 1/2 - 2 hours. Then reversed seared the fat cap until about 130F. I rested them for about 20 minutes before carving across the grain. I've used both of Jeff's rubs which are excellent. One thing I found was that it was the tastiest when eaten right away rather than rewarmed. The fat cap just doesn't do its magic on the rewarm. Jeff has a recipe for this cut on his website.

 

[Schwarzwald Metzger]

Hi guys- It's been a while since I last posted.

I moved to the Tampa area, and went out looking for either a brisket flat or a Tri-Tip that I wanted to cook like a brisket.
(I loved doing this when I lived in WA). As other said, tri-tip is hard to find here in FL. I went to a local market, and it had a lot of meat cuts I never heard of with Spanish-sounding names. That's cool, I'm willing to try things out.
Anyways, I could find whole packers, but not just a flat, and I wanted something small because the wife is out of town for the next week, so a whole packer is just too much.
I found this cut called a Picana. It's got a real nice fat cap on it, so I figured I'd pick it up and try the experiment of cooking it like a brisket.
Anybody on here tried this before? I'm looking for lessons learned and suggestions.

Thanks!

I live in Riverview also... Hit up Heights Meat in Brandon they sometimes carry tritip. They can also special order for you if they don't have in stock.

I've gotten many of my beef navels from them through special order.

If you are military, MacDill AFB commissary always carries tri tip.

Brad

 

[fxsales1959]

Hi guys- It's been a while since I last posted.

I moved to the Tampa area, and went out looking for either a brisket flat or a Tri-Tip that I wanted to cook like a brisket.
(I loved doing this when I lived in WA). As other said, tri-tip is hard to find here in FL. I went to a local market, and it had a lot of meat cuts I never heard of with Spanish-sounding names. That's cool, I'm willing to try things out.
Anyways, I could find whole packers, but not just a flat, and I wanted something small because the wife is out of town for the next week, so a whole packer is just too much.
I found this cut called a Picana. It's got a real nice fat cap on it, so I figured I'd pick it up and try the experiment of cooking it like a brisket.
Anybody on here tried this before? I'm looking for lessons learned and suggestions.

Thanks!

Miami side here. I got indoctrinated to picana because they always have it down here, and reasonably priced. I do it pretty much the same as I would do a tri-tip.
225-ish to internal 125 then sear the crap out of it to about 135 med-rare. used a recipe i found from Jess Pryles. I just trimmed some of the fat cap, then sliced thick after searing.