Picanha on the Pit Barrel

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millerbuilds

Master of the Pit
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May 13, 2013
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Little Elm, TX
We had some friends in town for the weekend and they had never had Picanha, I picked up a Prime Picanha from Wild Fork. I sliced it and dry brined it for 24 hours before tossing on some Black Pepper, Onion and Garlic then on to the PBC with Pecan and Post Oak. Cooked it to 125 IT and it melted in your mouth. First time spending the extra for Prime, I am now convinced that it is worth the extra $. I used Malcom Reeds recipe for Chimichurri Sauce.


CAE3A0E2-5C8D-435F-B321-36D5E6C80604_1_105_c.jpeg


Thanks for looking!

- Jason
 
We had some friends in town for the weekend and they had never had Picanha, I picked up a Prime Picanha from Wild Fork. I sliced it and dry brined it for 24 hours before tossing on some Black Pepper, Onion and Garlic then on to the PBC with Pecan and Post Oak. Cooked it to 125 IT and it melted in your mouth. First time spending the extra for Prime, I am now convinced that it is worth the extra $. I used Malcom Reeds recipe for Chimichurri Sauce.

View attachment 697798


Thanks for looking!

- Jason
Nice,... down here (SE Florida) Picanha is plentiful though most have no idea how to cook it.
 
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That looks Tasty!!
Thank you, they were!
Looks great!
Thanks J!
Looks great !! From the outside . Lol .
Nice cook on that . That's my idea of picanha .
it was great, thank you!
Nice,... down here (SE Florida) Picanha is plentiful though most have no idea how to cook it.
Thank you, in Texas it is hit or miss for grocery stores to carry Picanha, but it is becoming a more popular cut and am seeing it more often.
 
I'm not big on fat, so I trim mine down to 1/4 before grilling over live wood coals. They like to be cooked hot and fast.

Yours looks, killer to me.
Nice cook.

Dan.
 
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Fine looking sirloin cap steaks ;)

I prefer hot and fast, like any other steak, but lower and slower works too. Versatile. I like the fat done (so I like to cook them on the fat side quite a bit) and the meat is so lean (at least on the ones I buy) that I can eat it pretty rare - though it's very forgiving all the way up to medium+, very close to medium well. I do not like a fatty rare steak.

It just costs to damn much here. I can buy ribeye on sale cheaper (or at the least, the same price) than I can buy a sirloin cap.
 
I'm not big on fat, so I trim mine down to 1/4 before grilling over live wood coals. They like to be cooked hot and fast.

Yours looks, killer to me.
Nice cook.

Dan.
I have done that in the past and should have here, I end up cutting the fat off. I do find by running them at 275-300 the fat does render down.

Thanks!
Looks great, but no cut shot so guessing way over cooked, lol. Nice work.
LOL, it was 125 on the biggest one when I pulled them. Thanks!
Awesome job… love me some picanha and that looks real tasty!
Me too, Thanks!!
Fine looking sirloin cap steaks ;)

I prefer hot and fast, like any other steak, but lower and slower works too. Versatile. I like the fat done (so I like to cook them on the fat side quite a bit) and the meat is so lean (at least on the ones I buy) that I can eat it pretty rare - though it's very forgiving all the way up to medium+, very close to medium well. I do not like a fatty rare steak.

It just costs to damn much here. I can buy ribeye on sale cheaper (or at the least, the same price) than I can buy a sirloin cap.
I picked this one up at Wild Fork, it was $13/#. Ribeye here run $16/# or more. Thanks!
Looks awesome Jason. I need to do some like that.
Thank you!!
 
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