Smoked a whole picanha today

[letthemeatrest]

Took it directly out of the packaging with no trimming, just scored the fat cap. Salt pepper and olive oil and let it sit on the counter for 1 hour while i got the WSM ready. Oak briquettes w/pecan chunks. Ran smoker at 225, pretty stable but crept up to 240 when it finished. Took them off at 126, residual heat took it up to 134. Was delicious, taste like prime rib! Can't see the fat cap in the pics but the fat is one of the best parts!

Photos of prep & resting



Sliced

 

[bauchjw]

Wow! That looks just beautiful! Had to be tasty!

 

[MiamiSmoker305]

Perfect pichanha.

 

[Steve H]

Great job! Looks perfect.

 

[tbern]

looks delicious, nice job!!

 

[fxsales1959]

Took it directly out of the packaging with no trimming, just scored the fat cap. Salt pepper and olive oil and let it sit on the counter for 1 hour while i got the WSM ready. Oak briquettes w/pecan chunks. Ran smoker at 225, pretty stable but crept up to 240 when it finished. Took them off at 126, residual heat took it up to 134. Was delicious, taste like prime rib! Can't see the fat cap in the pics but the fat is one of the best parts!

Photos of prep & resting

View attachment 652578 View attachment 652579

Sliced

View attachment 652580

yes sir. one of my favorites..... it's ONE of the bonuses to living in North Cuba.......... err I mean South Florida.

 

[jcam222]

Cooked to perfection!!

 

[letthemeatrest]

Thanks all! And yes, one of my favorite cuts -- $5.99/lb from Costco...

Used the left overs for steaks and eggs today!

 

[Sven Svensson]

I’ve had one sitting in the freezer for too long. I gotta get this happening. Yours looks fantastic.

 

[LoydB]

I never knew this cut existed until I found a Portuguese butcher. Now it's one of my favorites. That looks fantastic.

 

[MJB05615]

Looks excellent and perfectly cooked. I have a 3 pounder here and was going to slice into 2-3 steaks. Just trying to decide which direction to slice. Great job.

 

[mneeley490]

IMO, that's the way to do it.
I had some friends over, and decided to do it differently by slicing into steaks like they do at the Rodizio steakhouses. Turned out to be a bad move, and I was mightily embarassed.

 

[Hijack73]

IMO, that's the way to do it.
I had some friends over, and decided to do it differently by slicing into steaks like they do at the Rodizio steakhouses. Turned out to be a bad move, and I was mightily embarassed.

Did it come out a little tough? Sirloin and sirloin cap steaks can benefit from a little bromelain marinade imo.

I refuse to call them the new fancy Pic##### word. When I cut meat - they were just sirloin cap steaks lol.

They are my 3rd favorite steak, and of the top 3 they are the only one I truly enjoy rare+ because they are so lean. I'm not a big fan of rare fat. I'll eat sirloin or sirloin cap dam near raw though.

Ribeye
Denver
P-word

 

[mneeley490]

Did it come out a little tough? Sirloin and sirloin cap steaks can benefit from a little bromelain marinade imo.

Yes, they were tough. Anything would have helped.

 

[Hijack73]

Those powdered meat tenderizers like Adolfs contain bromelain. A tsp in a 1/2 cup of water in a ziploc bag the morning before you cook would help without making it mushy. You can definitely add other flavors if you want there. Bromelaine is the stuff in pineapple that tenderizes meat.

We used it in the steakhouse I managed - a proprietary blend, but bromelaine, sugar and salt were the main ingredients.

 

[mneeley490]

Those powdered meat tenderizers like Adolfs contain bromelain. A tsp in a 1/2 cup of water in a ziploc bag the morning before you cook would help without making it mushy. You can definitely add other flavors if you want there. Bromelaine is the stuff in pineapple that tenderizes meat.

We used it in the steakhouse I managed - a proprietary blend, but bromelaine, sugar and salt were the main ingredients.

Good info, thanks!
When I've made it like letthemeatrest, the meat was tender as can be.