Joe my brother!.....man you just took Picanha to the next level excellent job. Thanks for sharing and you and the family have a great Sunday and upcoming week. Cheers!
Hello Mrs. Pam! I wish you could be here with me to try it. I'd love to spend a Sunday with you in your kitchen cooking up Sunday brunch. I appreciate you stopping by.👍
I have cooked Picanha both traditionally (as medium-rare steaks) and like a brisket. While they are obviously different, they are both, IMHO, delicious. This may be heresy to Guga and all our Brazilian friends, and I certainly have no problem with traditional Picanha, but the brisket method also results in a delicious product. BTW, the same is true of tri-tip.
Yes sir Dave. I like them cooked both ways too and I'm sure the Picanha lovers were upset seeing a nice Picanha like this get cooked like a brisket. I prefer smoking it like a brisket, super tender and so darn tasty. 👍
Hi! I am planning on trying this for our New Years roast! Did I understand right that you where going for a internal temperature of 200F (93c?) or did i misunderstand something here? All other guides i've seen mention to get it to around 130F and let it rest etc - is that because you're cooking it low and slow that you go for the higher temperature or am I missing something? Hope to get some help as its my first time trying this haha - I want to do it right!
Usually for briskets we take them anywhere from 85c to 95c for it to fully render and tenderize, but I'm sure with a picanha you could probably pull it at 63c for a medium rare cook. All personal preference to be honest
It looked so tender...that you didn’t need teeth. Great cook…I haven’t seen Picanha cooked brisket style. Definitely giving Wagyu Picanha a try. Thank you for sharing your ideas. Be well and stay safe 👍🏾!
Joe, I have had some anxiety and intimidation due to failing at brisket 4 times for a number of reasons. I continued to question my son who introduced me to brisket. He finally said to not buy at Walmart or other chain stores meat but to find a better quality of beef. Today I purchased a Wagyu Picanha on-line because to me it looked similar to brisket with the fat cap but smaller. However, I never heard of anyone smoking one till I ran into your video. I got rid of my masterbuilt 30 inch smoker out of frustration! The control panel would change temps on its own and I had to sit with the smoker and watch it hours on end and all 4 briskets I smoked failed with tough meat. I won't use it again. For my birthday I now have a Traeger pellet smoker and there is a grill feature for searing and cooking steak. I haven't used it yet but I want to try your method with Picanha. If you have any instructions you could give me I would appreciate it greatly. I pray this time I conquer this frustrating process to success. Thank you kindly and God bless! PS: If I succeed with smoked Picanha, THEN I will try brisket again.
I got me a MEATER for Father’s Day this past June. Nothing but problems and was so frustrating. Contacted support and they sent me a new one. Been hesitant to use it do to bad experience before. Maybe I’ll use it for next smoke seeing your success using it.
I'm sure the bugs have been worked out. Mine has worked perfect on 4 cooks. I played around with it prior to making a video with it and I didn't have any issues. Hope yours works well.👍
Great vid Joe... You sound like me as I LOVE Sirloins because of the Beefy/Meaty flavor. You had that piece of meat so tender That Grandpa could pull his teeth out and gum that sucker...I have noticed that someone changed their mind about mustard binders!!!
I would love to try this but... I live in an area where a 16lb brisket is cheaper than a 4lb Picanha. And Picanha is so good mid rare. Maybe when I have some extra cash to blow. Great job though. Looks amazing.
Joe,normally when you make steaks from Picanha you cut it with the grain so that when u eat it your cutting against the grain.Is it because of the long(brisket)cook why that doesn't matter a/c of the tenderness?
So I'm curious SmokinJoe internal temp reached 190 that is like super well done? Isn't it , personally I like med well 155, so I'm curious what was 190 cook was,thanks for great vid
I have the same question. I like médium well too so I worry that if my picanha is not as fatty as a waygu then it would be dry. I wonder if the low temp works for instance 225 for a choice picanha would it be dry at 220F brisket style?
Wow Joe that looks amazing! Perfectly cooked and impressive smoke ring. I’ve had my eye on a Meater thermometer for years but never pulled the trigger. Maybe it’s time. Awesome cook thanks for sharing!
Absolutely it's way overcooked but that was done on purpose just to see what happens to Picanha at that temp. It was really good. Thanks for watching.👍
Bruh!!! I ran a BBQ place for 25 yrs and that is on point!!!!
I’m Brazilian and never saw a picanha be cooked like that. I will for sure do it next time. Amazing and congrats.
Hello Carlos! It's definitely not the traditional way but it was so tasty and tender. Thanks for watching.👍
Fat Kat...That's my Name
Love how you present show, great content!
Wow I love picanha and have never seen it been cooked like that but for sure you know everything about smoking… I wanna try it one day! Amazingly done
You are killin'it man . I learn so much from this channel. I have been BBQ / smoking for 20 years and I learn something new every day. 👍
Hey Joe! This looks delicious! Have you ever tried top loin/ strip Loin roast brisket style? Would you recommend?
bro...u just made my day. going to buy one or 2 later on to try that!
Guga may not approve, but buddy I sure do! That looks incredibly delicious Joe!
Thank you Rus! It's definitely not the conventional way of cooking Picanha but so freaking good. Thanks for watching.👍
Killin it Big Joe love your channel. Big love from Australia.
Now that looks good not all red a bloody well done and if melts in your mouth like butter even better.
Thank you Connie. 🖐
Meat flavored butter! I bet that would make awesome tacos Joe!
Joe - you've hit it out of the park. I should not have watched this so close to dinner time lol. SO. GOOD.
That first bite was so satisfying!!
This was really tasty. Thanks for watching.👍
Perfect timing Joe! I've got a picanha in the fridge for dinner tonight. :-) Thanks!
What is a picanya
Sorry,pichana
Another badass cook in the books! Pure meat butter💯
Looks great! My family actually prefers this cut of meat smoked instead of brisket.
Joe my brother!.....man you just took Picanha to the next level excellent job. Thanks for sharing and you and the family have a great Sunday and upcoming week. Cheers!
Hey Joe!
Do you think I can use this recepie with sirloin tip?
Love your channel!
That came out perfectly! The only problem is that I’m not there to eat some 😋 Very nice!
Hello Mrs. Pam! I wish you could be here with me to try it. I'd love to spend a Sunday with you in your kitchen cooking up Sunday brunch. I appreciate you stopping by.👍
Represent Texas brother. Great video
Awesome cook Joe!
Bro this turned out perfect 👌🏾. I love it. Yum. 👑👑👑👑👑🍾🥂
Fantastic Joe. That thing looked incredible. Awesome video brother.
Gonna try it your way next weekend.
Another super tasty one, Joe. Great work, man.
I definitely have to try this!!! thanks Joe,,, nice job!!!
As always, a must see video. Keep up the great workJoe.
Interesting spin on making picanha. You got me wanting to try this brisket style. Looked great!
I slice mine really thin like deli meat and mate cheese-steaks with it - heaven
Always excited to see a new release from you because I know it's going to be fantastic as always
Thank you for watching Motown!👍
I have cooked Picanha both traditionally (as medium-rare steaks) and like a brisket. While they are obviously different, they are both, IMHO, delicious. This may be heresy to Guga and all our Brazilian friends, and I certainly have no problem with traditional Picanha, but the brisket method also results in a delicious product. BTW, the same is true of tri-tip.
Yes sir Dave. I like them cooked both ways too and I'm sure the Picanha lovers were upset seeing a nice Picanha like this get cooked like a brisket. I prefer smoking it like a brisket, super tender and so darn tasty. 👍
Absolutely Amazing 😊
Joe. I feel your getting ready to fly. Awesome cook my friend.
"Hi I'm Malcolm Reed! The Mexican edition" 😂😎
Hi! I am planning on trying this for our New Years roast! Did I understand right that you where going for a internal temperature of 200F (93c?) or did i misunderstand something here? All other guides i've seen mention to get it to around 130F and let it rest etc - is that because you're cooking it low and slow that you go for the higher temperature or am I missing something? Hope to get some help as its my first time trying this haha - I want to do it right!
Usually for briskets we take them anywhere from 85c to 95c for it to fully render and tenderize, but I'm sure with a picanha you could probably pull it at 63c for a medium rare cook.
All personal preference to be honest
another great vid joe!
Thanks Dan!👍
wow this is the best meat of world
It really is. Thanks for watching.👍
That's looks amazing good job pit master
Damn that looks good!
I get a Guga Foods vibe watching your videos!
Thats a huge compliment. Thank you!👍
Always looking scrumptious and delicious! 8) 😋
It looked so tender...that you didn’t need teeth. Great cook…I haven’t seen Picanha cooked brisket style. Definitely giving Wagyu Picanha a try. Thank you for sharing your ideas. Be well and stay safe 👍🏾!
I'll admit it does look awesome, but I wouldn't have the guts to cook this Wagyu Picanha I have that way!!!
Awesome cook! Love cooking things "brisket style"! Well done sir!
Dude, WOW
👍
Ok I'm hooked. I just subscribed. Hello from Canyon Lake!
Thank you! 🤘
Joe, I have had some anxiety and intimidation due to failing at brisket 4 times for a number of reasons. I continued to question my son who introduced me to brisket. He finally said to not buy at Walmart or other chain stores meat but to find a better quality of beef. Today I purchased a Wagyu Picanha on-line because to me it looked similar to brisket with the fat cap but smaller. However, I never heard of anyone smoking one till I ran into your video. I got rid of my masterbuilt 30 inch smoker out of frustration! The control panel would change temps on its own and I had to sit with the smoker and watch it hours on end and all 4 briskets I smoked failed with tough meat. I won't use it again. For my birthday I now have a Traeger pellet smoker and there is a grill feature for searing and cooking steak. I haven't used it yet but I want to try your method with Picanha. If you have any instructions you could give me I would appreciate it greatly. I pray this time I conquer this frustrating process to success. Thank you kindly and God bless! PS: If I succeed with smoked Picanha, THEN I will try brisket again.
Say what you want about the meat. But your knife is beautiful. ❤
I got me a MEATER for Father’s Day this past June. Nothing but problems and was so frustrating. Contacted support and they sent me a new one. Been hesitant to use it do to bad experience before. Maybe I’ll use it for next smoke seeing your success using it.
I'm sure the bugs have been worked out. Mine has worked perfect on 4 cooks. I played around with it prior to making a video with it and I didn't have any issues. Hope yours works well.👍
Joe you sold me, no more salmon! Well maybe one or two.
Great vid Joe... You sound like me as I LOVE Sirloins because of the Beefy/Meaty flavor. You had that piece of meat so tender That Grandpa could pull his teeth out and gum that sucker...I have noticed that someone changed their mind about mustard binders!!!
Well done , I prefer medium rare
Great video !
Was that as enjoyable to you as slicing it into steaks? I curious which you enjoy more.
Damn, now I want that, that looks really damn good
Does this taste better than actual brisket?
I cut my Picanha into steaks and do the reverse seer method. OMG how good they are.
beautiful! I’m out here cooking gumbo right now!
Great video! About how long did this take?
Hey Joe I'm smoking a Top sirlion top cap. What's internal temperature please thank you
That looks absolutely stunning...👍🏼
Thank you Jim.👍
I would love to try this but... I live in an area where a 16lb brisket is cheaper than a 4lb Picanha. And Picanha is so good mid rare. Maybe when I have some extra cash to blow.
Great job though. Looks amazing.
Does that picanha ever look good. So juicy, and very tender. Cheers, Joe!
Hi, the 250 degree you mention, is it Celsius or Fahrenheit? Can I cook this by my oven? Thanks
Joe,normally when you make steaks from Picanha you cut it with the grain so that when u eat it your cutting against the grain.Is it because of the long(brisket)cook why that doesn't matter a/c of the tenderness?
So I'm curious SmokinJoe internal temp reached 190 that is like super well done? Isn't it , personally I like med well 155, so I'm curious what was 190 cook was,thanks for great vid
I have the same question. I like médium well too so I worry that if my picanha is not as fatty as a waygu then it would be dry. I wonder if the low temp works for instance 225 for a choice picanha would it be dry at 220F brisket style?
Curious why you didn’t cut it against the grain after all that work
Joe that made me hungry, I have been wanting brisket. I may just cook a tritip like that.
What was the brand of probe you used?
Do you live here in Midland?
I live in El Paso TX.👍
Wow Joe that looks amazing! Perfectly cooked and impressive smoke ring. I’ve had my eye on a Meater thermometer for years but never pulled the trigger. Maybe it’s time. Awesome cook thanks for sharing!
Thank you GT! The Meater worked great. I wish it had a better range but it's really accurate.👍
Dddddff
@@SmokinJoesPitBBQ s6apw77pwpŕ⁸aywrourapùrpru4i25p7iwoiuwrluw4lii5ùb
ឲ ឲ
Opzp0p😭😭🤗🤗
Looks amazing bro. One of my very first videos I did this and the trolls came from everywhere.
😋😋😋😋🌷
good content
wanna be friend?
That meat from Midland was so marbled... it looked like a brisket point.
meater is garbage, always disconnects, reach is trash too
Nnj
A bit over cooked for my taste
No that’s a sin. That cut of meat was too beautiful to smoke.
I'm sure tis' guud but over cook IMO!
Absolutely it's way overcooked but that was done on purpose just to see what happens to Picanha at that temp. It was really good. Thanks for watching.👍
Looks over cooked to me.
That's the whole point.
@@SmokinJoesPitBBQ ah. I know you did it brisket style but I prefer it to still be a little pink.
OVERCOOKED
No shit, that was the point genius
man you messed up a good piece of meat
U lost me when i see that u were colored
You're pretty ballsy going public with your racism.