MR. BMJ
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Staff Member
- Sep 21, 2011
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Finally got around to smoking up a Picanha, which is what they like to cook up in Brazil...though cooked a different way. I don't have that type of set-up, so I had to settle with my smoker, lol. I followed Malcom Reed again for this slab of meat....simple....season the meat with a salt/pepper brisket rub, score the fat cap 1 directions on one side, let it sit at room temp until the smoker heats up to 275F, then throw it on with a probe for temp reading.
It was a bit chewy for my liking, but had good flavor. I liked it, but would prefer tri-tip over it....and tri-tip out here in Cali is about a $1 cheaper per pound with better marbling. This slab didn't have the greatest marbling, unlike the Wagyu cut that Malcom used in his vid....soooooo, lol. I'd have to give this meat another few cooks to see if i could make it better. My fat cap didn't crisp up like i wanted it to, and it also had this unchewable connective tissue under it, so I had to just cut it off the meat before eating. Not sure if that's always there or not, but if not, then maybe 300F may crisp it up better? That said, if i did it again, i'd probably cook it at a lower temp like i do my tri-tip....210-225F, and see how that goes.
Oh well....it is/was still good though, just nitpicking some here.
Also roasted up some seasoned broccoli in the oven, and then I also threw some seasoned garlic potaytahs on the smoker with the meat. Both came out great.
Pics below...first pics are pre-cooked picanha......
It was a bit chewy for my liking, but had good flavor. I liked it, but would prefer tri-tip over it....and tri-tip out here in Cali is about a $1 cheaper per pound with better marbling. This slab didn't have the greatest marbling, unlike the Wagyu cut that Malcom used in his vid....soooooo, lol. I'd have to give this meat another few cooks to see if i could make it better. My fat cap didn't crisp up like i wanted it to, and it also had this unchewable connective tissue under it, so I had to just cut it off the meat before eating. Not sure if that's always there or not, but if not, then maybe 300F may crisp it up better? That said, if i did it again, i'd probably cook it at a lower temp like i do my tri-tip....210-225F, and see how that goes.
Oh well....it is/was still good though, just nitpicking some here.
Also roasted up some seasoned broccoli in the oven, and then I also threw some seasoned garlic potaytahs on the smoker with the meat. Both came out great.
Pics below...first pics are pre-cooked picanha......
