Just this Saturday I made a "rump roast" in a crock pot, using a whole picnanha and potatoes. I set it on high (which takes about 3-4 hours) BUT I FELL ASLEEP and it was in way too long, I was so upset because I tasted a slice and it was rough like leather. I took the potatoes out and added about a half cup of beef broth, OG seasoning and some sliced jalapenos and cooked the hell out of it until I could break the meat with a fork. 100% turned out the best mistake I've ever made, I even took some leftovers to my dad (who is a retired chef and restaurateur) and he couldn't believe it was a complete mistake. I'm saving up for a smoker and this will def be one of the first things I try, I feel like it will be good practice while I learn how to smoke.
I really enjoy your straight forward, clear style of presentation. No gimmicks, just quality clear presentation. It's fantastic, it's easy to understand, and it's not exhausting.
I really really like how you just be yourself when doing videos! We have too many howdy doody hussey’s out there trying to teach us how to cook BBQ! Thanks so much!!!
LoL! I have smoked pichana before seeing this, but only did so until reaching med rare vs going up to brisket temps. I am sure this is good, but I am apprehensive of the pichana being better at 205 vs 150 where I know it is awesome. Also, pichana can be cooked to excellence in a very short time. Why do I want to drag it out for 5 or 6 hrs? I have smoked it for around 1.5-2 and it's very good that way.
I really like how short and concise your videos are. One main focus, no need for sides, garnishes, etc. Really makes for easily digestible content in spare time or even while doing cook alongs.
I did this for an experiment myself Chef Tom some time ago, and one thing I would recommend is using a really sharp slicer and splitting the fat cap into two slices and after throwing my rub over it placing the second layer to the bottom of the Picanha to help keep it moist, and stop it touching the grill grate. However, if you use a Wagyu MBS 5+ you don't need to and the finished product is 100% a mini brisket. Top work, I hope you enjoyed a cold one with it!
Wait, a well done Picanha?! Call the cops! 😅 joking Chorizo and Picanha are definitely my favorites, Brazil, Argentina and Uruguay are true kings when we talkin about meat. Cheers Chef!
Much better cooking thing for the sirloin tip cap than leaving it on the tip, It falls off anyways when you go to slice the bugger, I used to work in the meat dept. and recognized where it came from before you named it, I am happy I still know my beef.
I would love to see you partner up with companies that produce Cell Cultured meat(no the plant stuff) to try out their products with your knowledge on how to cook meat. I like meat but I don't want animals to suffer. When I say partner up what I mean is cooking some of samples of their product the way you cook typical meat.
Hey man, doesn't look like you reply to comments but I'll give it a go.. noticed at the beginning of the video your pellet smoker is pluming smoke out of the stack.. I've noticed pellet smokers generally don't smoke like that by themselves.. is there a bit of trickery going on ? Curious on how you get smoke out the stack like that.. thanks for the content !
@@robhimself79 Mau Mau isn't gone, he just works behind the scenes as a video editor since he has dietary issues and cant eat most of that carb-heavy stuff that Guga makes, so whats the point of him being on camera?
Hello all - I tried this and pulled it off at exactly 205, rested 30 minutes and it was as dry as it gets. Any advice?!?! Should have i pulled earlier and let it rest to 205 by itself?
If you do this here in Brazil, they put you in handcuffs and force you to do hard labor for the rest of your life lmao... just kidding, gonna try this myself.. very nice vid btw
I've done this before almost identically. I thought it was a waste of a beautiful cut of beef. I'm not saying it wasn't good just better medium rare 125 - 130 internal then seared.
This just screams "I ran outta content". This is basically the same as overcooking a rib roast or a fillet but because you cooked it "like a brisket" a bunch of idiots are going to start ruining pichana the same way they started ruining tri-tip. Need a small cheap cut of meat to cook like brisket? Chuck roast has been there all along.
That picanha is seriously overcooked. Picanha is not brisket-like by any stretch of the imagination. 3+ minutes over searing heat and you’re already there, medium rare, for a _slice_ of this cut mind you (which is how it should be handled IMO.) It’s about the easiest steak-like object to do properly. And what’s with the rub/marinade (?) Picanha doesn’t need that, just salt and pepper, the flavor is right in front of you.
Just this Saturday I made a "rump roast" in a crock pot, using a whole picnanha and potatoes. I set it on high (which takes about 3-4 hours) BUT I FELL ASLEEP and it was in way too long, I was so upset because I tasted a slice and it was rough like leather. I took the potatoes out and added about a half cup of beef broth, OG seasoning and some sliced jalapenos and cooked the hell out of it until I could break the meat with a fork. 100% turned out the best mistake I've ever made, I even took some leftovers to my dad (who is a retired chef and restaurateur) and he couldn't believe it was a complete mistake. I'm saving up for a smoker and this will def be one of the first things I try, I feel like it will be good practice while I learn how to smoke.
I really enjoy your straight forward, clear style of presentation. No gimmicks, just quality clear presentation. It's fantastic, it's easy to understand, and it's not exhausting.
I really really like how you just be yourself when doing videos! We have too many howdy doody hussey’s out there trying to teach us how to cook BBQ! Thanks so much!!!
matt from meat church is really great too. kent rollin as well!
I don’t know whether to be appalled or astonished 😂.
If Guga sees this, we might lose Chef Tom😮
LoL! I have smoked pichana before seeing this, but only did so until reaching med rare vs going up to brisket temps. I am sure this is good, but I am apprehensive of the pichana being better at 205 vs 150 where I know it is awesome. Also, pichana can be cooked to excellence in a very short time. Why do I want to drag it out for 5 or 6 hrs? I have smoked it for around 1.5-2 and it's very good that way.
I really like how short and concise your videos are. One main focus, no need for sides, garnishes, etc. Really makes for easily digestible content in spare time or even while doing cook alongs.
I did this for an experiment myself Chef Tom some time ago, and one thing I would recommend is using a really sharp slicer and splitting the fat cap into two slices and after throwing my rub over it placing the second layer to the bottom of the Picanha to help keep it moist, and stop it touching the grill grate. However, if you use a Wagyu MBS 5+ you don't need to and the finished product is 100% a mini brisket.
Top work, I hope you enjoyed a cold one with it!
Interesting,and looks Delicious
I enjoy cooking the tri tip like a brisket, so I'll have to try this now.
Interesting. Medium rare Picanha is one of the best beef preparations I have encountered. Willing to try this though.
That's a very nice cook. I think it turned out well. Cheers, Tom! 👍🏻👍🏻✌️
The meat was beyond well done, it was congratulations.
Holly smokes. That experiment looks great. A big shoutout from Brazil. 🍻
Great looking sandwich there. Super tasty I'm sure! 🍻
I also do it with tri tip and a bone in leg of lamb, the lamb is incredible
Ey!!! Great idea, I did it as Conner Beef …. It’s wonderful results
a hug from Brazil
Wait, a well done Picanha?! Call the cops! 😅 joking
Chorizo and Picanha are definitely my favorites, Brazil, Argentina and Uruguay are true kings when we talkin about meat.
Cheers Chef!
You are super correct
Much better cooking thing for the sirloin tip cap than leaving it on the tip, It falls off anyways when you go to slice the bugger, I used to work in the meat dept. and recognized where it came from before you named it, I am happy I still know my beef.
I would love to see you partner up with companies that produce Cell Cultured meat(no the plant stuff) to try out their products with your knowledge on how to cook meat. I like meat but I don't want animals to suffer. When I say partner up what I mean is cooking some of samples of their product the way you cook typical meat.
Awesome, can't wait to try this out. I have an Oklahoma Joe Bronco Pro, What temp do I set it at?
Would love to see some smoked salmon pinwheels!!
Bread and butter jalapeño pickles? Must find!
Hey man, doesn't look like you reply to comments but I'll give it a go.. noticed at the beginning of the video your pellet smoker is pluming smoke out of the stack.. I've noticed pellet smokers generally don't smoke like that by themselves.. is there a bit of trickery going on ? Curious on how you get smoke out the stack like that.. thanks for the content !
We only use kosher Salt (sal de parrilla) here in Brazil.
Guga woulf be so proud. Sidenote who wouldn't want a Guga/ATBBQ crossover
Guga lost me when mau mau and ninja were gone. The channel is terrible since
@@robhimself79 Agree , too much "youtubey" stuff, not enough technique and doesn't seem reaching for the best outcome possible. Too many experiments.
@@MrRilarios dude. You summed it up. He was never a chef. He didn't know what a lemon was for like 2 years..
@@robhimself79 Mau Mau isn't gone, he just works behind the scenes as a video editor since he has dietary issues and cant eat most of that carb-heavy stuff that Guga makes, so whats the point of him being on camera?
@@LasherDevianceGaming because he has an endearing personality unlike the nephews..
Hello all - I tried this and pulled it off at exactly 205, rested 30 minutes and it was as dry as it gets. Any advice?!?! Should have i pulled earlier and let it rest to 205 by itself?
Can you try making a French toast brisket sandwich?
Now I really want to see you do that with a Wagyu Picanha and see if the marbling of the Wagyu would keep it more juicy. Nice cook chef!
Pot roast turns out great this way also
Well done!!!! I’m going to try it
Can you smoke a brisket flat or point in the new KJ Rotisserie basket?
Make hamburger bro🤘🏻❤️🇧🇷
w00t for Experimental BBQ!
If you do this here in Brazil, they put you in handcuffs and force you to do hard labor for the rest of your life lmao... just kidding, gonna try this myself.. very nice vid btw
I've never cooked a picanha. Could it be treated like a tri-tip?
White bread, pickles and meat. I feel like we're at Arthur Bryant's.
@@johnlebzelter4208 No sh!t, Brilliant. Thanks for pointing that out Einstein.
zamzam water
👍❤
yup
wonder what guga would say about this!
I've done this before almost identically. I thought it was a waste of a beautiful cut of beef. I'm not saying it wasn't good just better medium rare 125 - 130 internal then seared.
Haha this was blasphemy but looked so good.
Oh noo
I don’t know about this one Chief
What if I wanted Picanha style Brisket? You didn’t understand the assignment, Chef.
First
@@johnlebzelter4208 Made you reply, didn’t I.
Wonder if Guga would try this lol
so much work for a lean cut
What's the obsession with the pickles for Americans??
Bcause they are AWESOME. Not sure why you are not obsessed. That concerns me friend.
Because the acidity cuts the fattiness of the meat so you dont feel sluggish and bloated after eating a fatty piece of meat.
Acidity. Simple as that.
U mothfu... how dare u post this so late for the UK audience, I'm watching this at 21:30, here goes my diet! :D
Oh no you didn't 😮
Brazilian here. I love this channel but …. this is a sin. Never cook a picanha like this. Please!!!
This just screams "I ran outta content". This is basically the same as overcooking a rib roast or a fillet but because you cooked it "like a brisket" a bunch of idiots are going to start ruining pichana the same way they started ruining tri-tip. Need a small cheap cut of meat to cook like brisket? Chuck roast has been there all along.
That picanha is seriously overcooked. Picanha is not brisket-like by any stretch of the imagination. 3+ minutes over searing heat and you’re already there, medium rare, for a _slice_ of this cut mind you (which is how it should be handled IMO.) It’s about the easiest steak-like object to do properly.
And what’s with the rub/marinade (?) Picanha doesn’t need that, just salt and pepper, the flavor is right in front of you.
Obviously it was an experiment...
that was not cutting like butter