Reverse Seared Dry Brine Picanha Roasts!

[civilsmoker]

Went with Mrs C to do a Costco and spied a two pack of Picanahas, so grabbed one lickity split!

Wanted to treat these right so gave the a nice coating of salt for an overnight dry brine

Time for the smoke……coasted up dropped in the sand with SPOG……

On the RT1600 @ 225

The hung out for about 90 mins till an INT of 105 ish……here is the progress shot after an hour!

One was a bit lower than the other so I started searing that one first to make sure both finished together…..so let the searing begin…..

This was the status at the 90 mins….

So after a quick sear on both sides I moved them to the top rack to roast so the fat cap doesn’t burn….i flipped these often to keep them self basting!

Pulled them @ INT 125-128 to rest……

Seared fat cap #1

Seared fat cap #2.

They carted over to a INT 141….. the plate! Seared with butter roasted baby Yukons, green trees and the slices were dressed with a red chimichurri Mrs C thought would be a complement to the savory cut!

Man oh man Mrs C was spot on, this was put money for an autumn day!

We pretty much consumed one and had one for leftovers…..leftovers became breakfast, I sliced them 1 1/4 inch thick and seared them on the Weber sear zone and then added a couple of sunny side ups!

Steak and egg money shot!

 

[chopsaw]

I like that . Nice work . Add some fried potatoes to that breakfast plate , and I'd be in the comfy chair until supper time ! Nice cook on those eggs bud .

 

[yankee2bbq]

Great job once again! Big Like!

 

[JLinza]

That looks darn good. Nice work

 

[jcam222]

Man two great meals! I do love chimichurri too

 

[Compulsive Smoker]

Great job on both these meals! I’d make short work of them for sure!

 

[JIMSMOKES]

Dang! Just Dang! Now I'm craving that buttery fat cap.

 

[akjeff]

Looks excellent!

 

[BrianGSDTexoma]

Nice cook on those.

 

[normanaj]

Very nice!

 

[mr_whipple]

Wowsa! That's a winner. Green trees

 

[mneeley490]

Great job! I've done Picanhas both as roasts and the Brazilian way of bending them over a metal skewer for a hot & fast steak. I much prefer the slow roasted.

 

[civilsmoker]

I like that . Nice work . Add some fried potatoes to that breakfast plate , and I'd be in the comfy chair until supper time ! Nice cook on those eggs bud .

Thanks Chop! Yea some fried left over spuds would have been perfect, but didn't have any from dinner....

Great job once again! Big Like!

Many thanks yankee!

That looks darn good. Nice work

thanks JL!

Man two great meals! I do love chimichurri too

thanks jcam! the red chimi was a really nice match for sure! Its a fav at our house now!

 

[civilsmoker]

Great job on both these meals! I’d make short work of them for sure!

Thanks CS! I can tell you it didn't last long in our house either!

Dang! Just Dang! Now I'm craving that buttery fat cap.

Thanks Jim and yea the fat cap is so buttery and velvety on these its just craveable!

Looks excellent!

Thanks akj!

Nice cook on those.

much appreciated Brian!

 

[civilsmoker]

Very nice!

Thanks norm!

Wowsa! That's a winner. Green trees

many thanks mr_w! Oh and yes green trees!!! they are gooooood....LOL

Great job! I've done Picanhas both as roasts and the Brazilian way of bending them over a metal skewer for a hot & fast steak. I much prefer the slow roasted.

Much appreciated mne! We have done them both as well and I'm 100% the slow roasted side as well! It give the fat cap time to render and be more developed!

 

[schlotz]

Having lived in Brazil back in the 60s I've always done them skewered on a hot grill to mimic the great flavor I got used to BUT, looking at what you've presented Cortney, I'm going to try out your method. It sure looks good! Thanks for sharing buddy!

 

[civilsmoker]

Having lived in Brazil back in the 60s I've always done them skewered on a hot grill to mimic the great flavor I got used to BUT, looking at what you've presented Cortney, I'm going to try out your method. It sure looks good! Thanks for sharing buddy!

If you do I think a 1/2 to 3/8 trim on the cap would be perfect for the buttery fat consumption. To me you get a bite of buttered fat, then a prime rib tri-tip like bite….. if you try it would like to know your thoughts!

@ under 10/lb I know I would eat these as a roast over tri tip any day! These were actually better than the last couple NY roasts we have done. I may try it with au jus in December…..I think with some garlic mash it would easily replace prime rib as you get that ideal MR slice but rich beef and then a slice of rendered beef butter!