Just did this and it was sooo damn good!!! I was going to make the bacon wrapped wings but this was the better choice tonight. Seriously melted in my mouth. My first Picanha!
Found this video because I’ve started finding these cuts at my local Walmarts for cheaper than Chuck and I’ve been tempted to try this as another take on the “poor man’s brisket” Was hoping I’d find some one who’d taken the leap before. Thank you for confirming my assumptions and I think I’m gonna throw down on one of these this coming weekend! Great cook and great video!
Great work Jabin. Very good basic BBQ information. Looking forward to you taking the detail to the next level so the team understand why each step and when.
My question is why take a tender piece of meat, that responds best to traditional cooking methods and treat it like a brisket. I cooked a picanha the other night. I started it on my RecTeq, 225* till 110* IT. I then seared it to a nice crust on my Weber kettle. It was awesome. Brisket, due to the nature of the muscle, needs long, slow cooking to dissolve the collagen. You could cook a prime rib or a tenderloin to 200*, but, why would you.
Sometimes you just need to try things in order to see what it’s like. That’s often how we discover new methods or flavours. This was a really great alternative to the more traditional cooking methods for picanha. I’d do it again but there’s no beating a traditional picanha cook.
MAn that looks great brother!!! I've been wanting to do this very cook for a while with a SRV picanha I've got in the freezer. That Madcow looks GOOD!!!
Wow, that looks awesome! I never thought of smoking a picanya like a brisket. I can tell you that whole 5lbs piece of meat wasn't all picanya...everything from the 3rd vein over is called koshanduru (? spelling) in Brazil...it's a much tougher cut. Nonetheless, I've got a picanya I'm going to smoke up like that. Thanks for another awesome video!
Yeah it was massive! it actually was mostly picanha (vs koshandudle sp???) just a massive cow I guess which is why I knew i had to do something different with it! cheers bud!
@@PostalBarbecue It is on the channel already, released about 2 weeks ago. Let me know it you want the link? Did send it through FB messenger, not sure if you got it?
That looks very good!!!! IMA TRY YOUR WAY! You Should try to bringit to 190f then hold it for 10-14hour at 160f, it get so juicy on the whole piece not just that fat part, come on, u know u wanne try it haha
Yo, Jabin, @Postal Barbecue, this looks great. 🔥 My butcher just mentioned this cut to me - thanks for post. Quick question - what briquette/charcoal tong are you using to move them when lit?
Hey thanks Burt! You’ll have to pick it up from your butcher. I’d recommend trying it more traditional first time as steaks. Then after a few try it this way to change it up.
No I haven’t heard that before. Honestly I have used my weber once since getting my slow n sear kettle in February simple because it functions the same as my old weber but with features that I love that arnt on the weber. As for not holding heat that would be user error ;) I’m actually going to be getting rid of my weber soon all together I think. Super happy with my SNS kettle.
Interesting you don't use a charcoal chimney or your Meater! Are you using a wired thermometer because the Meater battery won't last the full cook time?
yeah that grillgun is way faster than using a chimney... thermometer i use based on how im feeling hahaha.. I often like to just be able to glance outside quickly and see.
I did one of these the other day and it was dry as a bone - was like an over cooked chicken breast. Is it more likely to be dry or do you have any recommendations for improving the moisture of the final product?
I would expect it to be dry with the low level of marbled fat in the cut. Maybe if it’s some Booji Wagyu kinda Picanha it might work, but the whole reason the brisket works is the marbling…I just can’t figure this one out.
► PRINT THE FULL RECIPE AT postalbarbecue.com/recipe/picanha-cooked-like-a-brisket/
► ORDER BBQ RUBS AT postalbarbecue.com/shop
Just did this and it was sooo damn good!!! I was going to make the bacon wrapped wings but this was the better choice tonight. Seriously melted in my mouth. My first Picanha!
Gonna try this for sure this weekend. As a Brazilian I could never imagine smoking a picanha but that looks delicious!
Loved the color Jabin ! Looked tender as my momma's heart !
Thanks Kent! That Mad Cow is always delivers!
Did u eat your mom's heart 😦
Try placing the wood in as you warm up the grill to temp. this will dry it out that extra bit to eliminate that bad smoke.
Or stick it in the microwave for 56 seconds.
One of the best channels around anywhere.
Hey thanks a lot for the kind words. Appreciate you watching 🙌🔥🔥🔥
I did this over the weekend and it was amazing! Such a nice change and super easy. Thanks for sharing.
Found this video because I’ve started finding these cuts at my local Walmarts for cheaper than Chuck and I’ve been tempted to try this as another take on the “poor man’s brisket”
Was hoping I’d find some one who’d taken the leap before. Thank you for confirming my assumptions and I think I’m gonna throw down on one of these this coming weekend! Great cook and great video!
I've cooked several picanha cuts, but never smoked like this. Going to have to try it. Looks amazing.
Yeah this is completely different than picanha like steaks but worth a try for sure this way!
What a great idea my friend. Never thought of trying it that way. I really like that SnS grill.
Yeah man it was good! That SNS Grills Kettle is awesome too!
Great work Jabin. Very good basic BBQ information. Looking forward to you taking the detail to the next level so the team understand why each step and when.
Thanks man, I'm glad you loved the video. That's a good plan to add more "why" to the steps. Appreciate you watching bud!
Picanha is my absolute favourite cut and smoking it will take it to the next level :) doing this over new year
I've done picanha this way, but use pecan wood for smoke, I can testify that's it's awesome.
Missed seeing you! Great video to get back at it!
Thanks man. It was a nice few weeks break. But back at’er
My question is why take a tender piece of meat, that responds best to traditional cooking methods and treat it like a brisket. I cooked a picanha the other night. I started it on my RecTeq, 225* till 110* IT. I then seared it to a nice crust on my Weber kettle. It was awesome. Brisket, due to the nature of the muscle, needs long, slow cooking to dissolve the collagen. You could cook a prime rib or a tenderloin to 200*, but, why would you.
Sometimes you just need to try things in order to see what it’s like. That’s often how we discover new methods or flavours. This was a really great alternative to the more traditional cooking methods for picanha. I’d do it again but there’s no beating a traditional picanha cook.
Yuuumm!!!
Nom nom nom
Just did a 3 pounder today and it was awesome.
MAn that looks great brother!!! I've been wanting to do this very cook for a while with a SRV picanha I've got in the freezer. That Madcow looks GOOD!!!
Thanks man, appreciate it! You’ll have to try this and let me know what you think. Did I ever send you rubs? I can’t remember. Haha
Wow, that looks awesome! I never thought of smoking a picanya like a brisket. I can tell you that whole 5lbs piece of meat wasn't all picanya...everything from the 3rd vein over is called koshanduru (? spelling) in Brazil...it's a much tougher cut. Nonetheless, I've got a picanya I'm going to smoke up like that. Thanks for another awesome video!
Yeah it was massive! it actually was mostly picanha (vs koshandudle sp???) just a massive cow I guess which is why I knew i had to do something different with it! cheers bud!
Paul, this is the spelling for that meat above the 3rd vein: Coxão Duro (literal translation? hard mattress)
Wow Jabin! That looked great and I know how good that Mad Cow on brisket! We just did one with the Mad Cow and the flavor was outstanding! Cheers!
YAS!!!! I can’t wait to see that brisket cook!
@@PostalBarbecue It is on the channel already, released about 2 weeks ago. Let me know it you want the link? Did send it through FB messenger, not sure if you got it?
I live this idea! I just got a picanha a little under 4 lbs. What was the IT when you wrapped it? Can't wait to try!
I might jump out the window after eating my cold turkey sub while watching this.
bahaha... that's bad news watching on an empty stomach or when eating something not as tasty.. lol
Beautiful bark on that beef 😍 Guga would be proud 😂
thanks bud! it was super tasty!
i like how he puts the thinnest side of the picanha toward the heat versus the larger end to avoid uneven cook and dried bits on the thinner side
Caray me encanta la picaña, hare tu receta en mi uds.
Saludos amigo 😊
cheers!
cool, wanting to try but wasn't sure what should be the internal temp....give it a go next week.
thanks for this . very good information thank you
Looks amazing going to do it on Smoker Sunday.
I wonder if your bark would form faster without spraying it. Moisture is the enemy of bark.
Beautiful looking bark on that Picanha and the tenderness of that final cook! Bravo, Jabin! 👏
Thanks man, this turned out so good!
That looks delicious
Thanks Greg. It sure was tasty!
Can't find the recipe! Says page can't be found 😕
Wow!! It looks very nice, I like it. 👍🏼 Thanks for sharing.
You’re welcome. I hope you have a chance to try it one day!
Recipe is missing from the site.
Largest picanha I can find is 3.2 lbs. Going to give it a try.
Awesome. It’s worth a try for sure. 🔥🔥
Great video!
Nice one. Following your video but ending up with too dried final (no juice at all). Any idea why please?
That looks very good!!!! IMA TRY YOUR WAY! You Should try to bringit to 190f then hold it for 10-14hour at 160f, it get so juicy on the whole piece not just that fat part, come on, u know u wanne try it haha
200 degrees. I would be afraid to go that high.
Wow!
Nice recipe, looks so delicious, Thanks for sharing.
Thank you so much 😊
Yo, Jabin, @Postal Barbecue, this looks great. 🔥 My butcher just mentioned this cut to me - thanks for post. Quick question - what briquette/charcoal tong are you using to move them when lit?
Hey thanks Burt! You’ll have to pick it up from your butcher. I’d recommend trying it more traditional first time as steaks. Then after a few try it this way to change it up.
The tongs are called “cherry pickers” from SNS grills.
How would you compare the Slow and Sear grill to the Weber? I'm hearing the Slow and Sear doesn't hold the heat like the Weber. Is that true?
No I haven’t heard that before. Honestly I have used my weber once since getting my slow n sear kettle in February simple because it functions the same as my old weber but with features that I love that arnt on the weber. As for not holding heat that would be user error ;) I’m actually going to be getting rid of my weber soon all together I think. Super happy with my SNS kettle.
Delicious 😋🤤
Interesting you don't use a charcoal chimney or your Meater! Are you using a wired thermometer because the Meater battery won't last the full cook time?
yeah that grillgun is way faster than using a chimney... thermometer i use based on how im feeling hahaha.. I often like to just be able to glance outside quickly and see.
Looks freaking awesome, great looking cook!🍻
Oh it was for sure! give it a try.
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I did one of these the other day and it was dry as a bone - was like an over cooked chicken breast. Is it more likely to be dry or do you have any recommendations for improving the moisture of the final product?
I would expect it to be dry with the low level of marbled fat in the cut. Maybe if it’s some Booji Wagyu kinda Picanha it might work, but the whole reason the brisket works is the marbling…I just can’t figure this one out.
You should dip it in the juice pool that is left in the paper....
Looks tasty 😋
Why thank you. I’m curious what you might like to see on the channel?
Damn! Yummy🍺🍻🍺
and where did you get the butchers paper?!?
You can find it online easily. this came from amazon.
Overcooked!
Ha. It totally is because it’s done like a brisket so it’s done all the way up over 200F. ;)
OMG, U looks like me 10 years ago)
I know picanha has a strip of silverskin between the fat and the meat. Did that affect the quality at all for you?
It does not affect it at all.. think silver skin on a pork tenderloin, you can't notice it.
@@PostalBarbecue really? When I cook it as strip steaks that silverskin tends to be chewy.
@@Metal_Auditor I have never noticed it. I’ll pay extra attention with the picanha that’s in my fridge right now
@@Metal_Auditor same it was chewy...and I've smoked it both ways, I like it medium rare center better then the brisket style...
6:57 have you really barbequed if you aren't playing guga music?
Fun to do once, but it is a slightly inferior result at $14.99 a lb vs. $3.98 a lb.
🔥🔥🔥👊🙌
Yeah buddy! I hope you give this a try soon!
Picanha is better than brisket, if cooked to medium rare. I personally wouldn't do a long smoke on one.
So, you ever notice how you start almost every sentence with the word, “so?” 😂😂
Soooo…. Yeaaahhh. Haha. It’s just one of those things I’m always trying to work on. 😂
That’s nothing. There’s a video for epoxy where this chick ALWAYS started off with “then i came in…” it was so frustrating.
what a waste of a perfectly good cut of meat
So what??..😂
He seems like he doesnt understand picahna
Cook to med rare- med. 135. It’s not brisket. It’s not pot roast.