I watched this one and your tri tip, good job looks great. One question I don’t see a drip pan on your plate setter, do you use one? I’ve often wondered what would happen would one. Thanks for your great details.
I actually use one all of the time....now. I did not used to. I use one now for many reasons. A- its neater. B- I believe that the constant mess of drippings on the conveggtor leads to them cracking easier C- make the tritip, skip smoking the picanha like this. it wasn't great...
CmC. You & your video are so helpful. Thank you. Started w/ my BGE in July '22. After some trials & tribulations am near ready to do a brisket. But 1st did the picanha oh so similar just 'cause it was slightly cheaper $/LBS than brisket (COSTCO) and size, for just 3 people. Used FOGO Super prem and Buc-ee's Texas Round Up Brisket BBQ Rub. Came out great. Now ready to do the true Brisket but daringly with the flat as a pastrami and the point as a brisket into burnt ends. Thank you for the confidence! 👍
Well I smoke my brisket flat as a pastrami this weekend. Boy did it come out delicious. A two week brine with a six hour soak to remove salt (needed to change the fresh water out a couple of times). cook was 12 hours and the taste was right on. The only thing was color. I needed to use less Kosher salt but more pink salt. There will definitely be another go at it. Saw your rotisserie video. Thanks for the tips. Bought mine last weekend - the store that carries BGE had an early demonstration and with a 10% off - the deal makes for an early Christmas gift. Cannot wait to try it on Picanha, chicken and so many other things. Thank you.
@@franciscozapata6126 depends the temp you wanna go with. I did low and slow. If I remember correctly I did around 200-225 uncovered to get a nice outer before wrapping with butcher paper and more duck fat and go for another couple hours or until prob tender. Total was about 5-6 hours. Again when prob slides in and out no resistance
@@FOGOcharcoal I have done this once before basically following the same steps on the Big Green Egg. Though it turned out good, it did not do the Picanha justice compared to a135 degree internal temp juicy medium rare.
I smoke tri tips quite often. Don't really know why it would be surprising. I smoke them for about three hours and then finish them in a covered cast iron in the oven at 225 for about four hours. It literally falls apart. I then take the resulting broth and use it in enchilada sauce. Yep. Shredded, smoked tri tip enchiladas. Game changer. Doing the same with a picanha today. By the way, my new slogan is Fogo, or no go.
Ok, there is a lot for me to love in that comment. When you put it in the cast iron, do you just add broth or some other liquids as well? I think I need to make this immediately, if not sooner.
@@FOGOcharcoal Forgot to mention. I lay the meat on top of a chopped onion in the cast iron. The onion ends up providing some liquid. I also usually add a little bit of beef broth or beer. Between that and the rendered fat, you get a really good broth. Then you just follow pretty much any recipe for Tex Mex chili gravy using the broth.
Im wanting to try this for our new years dinner! How long was the total cooking time roughly and what was the size of this? I just bought 6 x Wagyu A5 Picanhas on 1.5kg each! So ready to test this out haha :D
Thanks for your honesty at the end. My butcher talked me into trying Picanha as he was out of Brisket. Glad I came across your video as I was planning to cook it like a Brisket but had seen other ways that treated it more like a steak to a medium rare temp of 135. Think I'll go that route after watching your video. Thanks
If you can find the mayonnaise with made out of avocado oil use that I've been using that as a binder for about a year now for pork beef and even though fish makes a huge difference I don't know why people aren't using mayonnaise for buying the more you can use mayonnaise if you use oil. Great video
I've been using my egg for about 4 years and I love it it does especially well on whole chickens but when I'm smoking meat i do mostly plate ribs pork ribs and pork shoulder I struggle to get the smoke flavour imparted into the meat do you have any suggestions for that? A little more context I use wood chunks some seasoned off of my fruit trees apple all of the hickory and pecan is from hardware stores witch may be part of the problem i don't know.
Great question Jeremy, I'd simply load it up with more wood for the first 2 hours. After that, the meat really won't accept any more smoke flavor anyway.
So coincidental that I ran into this video today. I've been making Picanha for years in my smoker/grill, and just the other day I was thinking about trying it the next time like a brisket - just to see how it could turn out. Well... you just convinced me to keep it the way I've always done it (130* IT for us). I truly appreciated (and fully enjoyed) the experiment you did. It definitely looks real tender, but one could also see it looked a bit dry. Again, thank you so much for this video. The timing couldn't have been better for my curiosity :) And ... BTW the way ... I absolutely LOVE cooking with FOGO Premium Lump. It's always my go to for cooks under 5 hours, especially for hot reverse searing my ribeyes. They never fail me.
Hey Joe, where you going with that Picanha in your hand 🎸 LOL. I like the way you are looking to switch things up and try something different. Yeah, sometimes it's better to learn from others mistakes. Well, it wasn;t as much of a mistake as it was a learning experience. After the tritip worked so well, we just had to try something else!
I wanted to circle back to this cook you did. Since taking the Picanha all the way to 203 like a brisket made it somewhat dry, 8m wondering what it would look like if you pulled it right at 165, before you wrap and placed it back. I wonder if at 165 of would be tender and juicy. Just curious.
Exactly what @hall'sPatioBBQ said. Ask your butcher for it and ask him to leave the fat cap on. You can also order it from places like @PorterRoad Butchers.
Great questions Steve, my notes from the cook got destroyed unfortunatley. If memory serves me correctly, it was about 2 1/2 hours to hit the 165° mark. The meat was just over 4 1/2 lbs before trimming.
Don't you want to open it and let it cool down a little bit before you stick it in there to rest because it will continue to cook more than what you want turning it into a roast flavor instead of steak ?
I love this Captain! It’s awesome that you’re always trying new things and learning! Very cool that you’re also so honest with the outcome! Great job. Great video!🙌🏽
Hey, if we don't keep on trying new things, how can we improve? I'll bet the first guy who reverse seared a steak was laughed at...LOL. Thanks so much for the support!
Intresting experiment but picanha achieves it's full flavour medium rare though, belive me every time it passes that point it's not the same level. If you want smoke just reverse sear it smoking first or like I do sometimes first sear and melt some of the fat on direct fire and then onto to the "smoker" until medium rare, you get the best of both worlds that way
Yes, we know all about how to cook it to medium rare, this experiment was to try something different and see the results. TriTip came out great smoked like a brisket.
You're right Kevin, I could have done a better job with that. I have covered it more in some other vids that we have done. Yes, it is a sirloin cap with the fat cap still on. It is also known as culotte, rump cap or rump cover.
That’s a great point Derek, thank you. I made a note of that and will try to be better about that. This was about 3 1/2 to 4 hours total if my memory serves me correctly.
@@FOGOcharcoal Awesome, thank you! Just discovers the channel, is m a Fogo fan and really enjoy your videos. My girlfriend already told me I'm making her the lobster stuffed tenderloin, lol
“It’s does seem a little drier…” - yeah, it’s a Picanha, not a brisket. You overcooked the tar out of that Picanha at 200+ internal temp. You don’t want to use any cooking method for a Picanha that cooks it any higher than 139°F. If I smoke one (as opposed to grilling the traditional way) I cook mine to an internal temp of 125-130 at maximum, and then rest for 20 mins. Juicy, flavorful, med-rare perfection.
@@anthonydivencenzo7278 picanha is best grilled, not smoked. Season with salt (either kosher or rock salt - NOT table salt), pepper, garlic (minced if your have time to let the steaks alone for a bit, powdered if you intend to put them on the grill immediately). Put the whole picanha on the hot grates about 3-5inches above fire source (Picanha tenders A LOT of fat, so be conscious of how high above the flames your grates are lest you engulf the meat in flame), and sear the whole thing on all sides (just a minute or two for each side) to “seal” the whole exterior of the picanha. Once the outside is seared, take the whole picanha off the grill and cut the whole thing into 1 inch thick individual steaks (cut these individual steaks *with* the grain of the meat, so you can cut across the grain when eating them later, for the most tender bite). Season them with the salt/pepper/garlic and put the individual steaks that you just cut, back on the fire to sear, until you reach the doneness that you like. I especially like to sear the thick fat piece on each steak until it turns golden brown and is rendering over the steak itself. Then, pull them off and let rest 5-10 mins. This is how we cook picanha in Brasil and it is immensely superior to smoking in bringing out the flavor and tenderness of this particular cut of beef.
@@FOGOcharcoal Again, good job for the cooking and amazing video. As far as the cut goes, right side of the fat line is the Alcatra, which is an amazing cut (but not picanha). The left side (the picanha) has three veins, the bottom of the last one is the limitation for the cut. You prob got some Coxao as well.. All good cuts of meat, and you did them amazingly, but here in brazil the picanha is the most expensive cur (which i believe is not the case in the US) so you wouldnt want to pay extra premium for other cuts. Thanks for the video and all the best!
We wanted to try it out. We have had great success with it in other applications already. We just want to keep trying new things, always looking to improve. Now, I think you're right, lol, I'm not sure it did much.
Showed this to my Brazilian Wife and she started crying and got very upset, "They destroyed Picahna, Viados!" 😭🤬 Looks like you guys just insulted an entire Nation. 🇧🇷 🤷♂️
Looks perfect to me!
You're the best, thanks Justen!
@@FOGOcharcoal 🔥🧡
I watched this one and your tri tip, good job looks great. One question I don’t see a drip pan on your plate setter, do you use one? I’ve often wondered what would happen would one. Thanks for your great details.
I actually use one all of the time....now. I did not used to. I use one now for many reasons. A- its neater. B- I believe that the constant mess of drippings on the conveggtor leads to them cracking easier C- make the tritip, skip smoking the picanha like this. it wasn't great...
@@FOGOcharcoal thanks, did a tri tip by your method yesterday, turned out great. Keep up the good work 👍
CmC. You & your video are so helpful. Thank you. Started w/ my BGE in July '22. After some trials & tribulations am near ready to do a brisket. But 1st did the picanha oh so similar just 'cause it was slightly cheaper $/LBS than brisket (COSTCO) and size, for just 3 people. Used FOGO Super prem and Buc-ee's Texas Round Up Brisket BBQ Rub. Came out great. Now ready to do the true Brisket but daringly with the flat as a pastrami and the point as a brisket into burnt ends. Thank you for the confidence! 👍
That's great Bill, I'd love to hear how it all turns out!
Well I smoke my brisket flat as a pastrami this weekend. Boy did it come out delicious. A two week brine with a six hour soak to remove salt (needed to change the fresh water out a couple of times). cook was 12 hours and the taste was right on. The only thing was color. I needed to use less Kosher salt but more pink salt. There will definitely be another go at it.
Saw your rotisserie video. Thanks for the tips. Bought mine last weekend - the store that carries BGE had an early demonstration and with a 10% off - the deal makes for an early Christmas gift. Cannot wait to try it on Picanha, chicken and so many other things. Thank you.
Picanha - gotta love it! Great video.
Hey Cowboy, thanks!
I love this. I did it just as you did, it was outstanding. Ended up using part of it in Ramen which was incredible.
So excellent! I'm glad it worked for you Tim. You hooked me in with the ramen.
Love the honesty!
Gotta keep it real
Such a great cut. Awesome video as always yall!
I must agree, awesome cut! Thanks for the support.
I think this was a great experiment. Lots of fun and tasty too!
Yes sir, this was definitely something interesting!
Thanks for bring this video up to us. Here at home the family prefer the picanha on the traditional Brazilian style. Best 😉
Me too but this is a good alternative to brisket to save $ and time
I did this a couple days ago and it was FIRE! So good! My seasoning combo was amazing and I had a little other secret I did. Came out so good
Sounds great! What was your other secret?
Duck fat
how long it took?
thinking of making my own with an argentinian picanha i got
@@franciscozapata6126 depends the temp you wanna go with. I did low and slow. If I remember correctly I did around 200-225 uncovered to get a nice outer before wrapping with butcher paper and more duck fat and go for another couple hours or until prob tender. Total was about 5-6 hours. Again when prob slides in and out no resistance
Love picanha! It has quickly become one of my favorite cuts. It is so good cooked medium rare I can never bring myself to try it brisket style.
My advice would be to stick to it that way as well. We were rather disappointed in the outcome.....
@@FOGOcharcoal I have done this once before basically following the same steps on the Big Green Egg. Though it turned out good, it did not do the Picanha justice compared to a135 degree internal temp juicy medium rare.
I smoked a tri tip like a brisket once. It was great but a med rare Tri tip is just f’in mmmm delicious
I can't argue with the deliciousness you speak of!
If you were to do this again, how would the change the temps/times?
That's easy. If I am being hOnest, I would just cook it like a regular steak.
Do you still know, approximately how long it took you to cook the meat until it reached the desired temperatures?
I do not but there is a blog and recipe link in the video description and it should lay it out there.
Eiiiii, thanks! Didn’t see that’s! Awsome!👌
Dude that looked great hell yeah I’ll have to try that !!!!
It looked better than it was. Lol, I'll stick to picanha just the way it's always been done.
@@FOGOcharcoal it was a good experiment though what was wrong with it??? It looked good as hell was it tough or what man
Love it, looked fantastic and that ring was so bright. Killer job guys.
Yes sir, it was one of the brightest smoke rings I've ever achieved!
Great video, I watch this as I'm going for the medium rare smoke... Wish I went this route lol
Thaks so much. My advice, stick to the way you're doing it, I wasnt very impressed with the results with this one.
This is what’s fun about cooking and bbq…experimenting with different ways of cooking! Love me some Picanha and I bet that one was tasty!! 🔥♨️🔥
We could not agree more Craig. We just want to keep learning and upping the game.
Man I want to try this now! Good stuff Ron! Cheers
I'd love to see it CJ, I'd be curious to see if you find the same results.
Looks great thanks Ron
You are very welcome!!!
I smoke tri tips quite often. Don't really know why it would be surprising. I smoke them for about three hours and then finish them in a covered cast iron in the oven at 225 for about four hours. It literally falls apart. I then take the resulting broth and use it in enchilada sauce. Yep. Shredded, smoked tri tip enchiladas. Game changer. Doing the same with a picanha today. By the way, my new slogan is Fogo, or no go.
Ok, there is a lot for me to love in that comment. When you put it in the cast iron, do you just add broth or some other liquids as well? I think I need to make this immediately, if not sooner.
@@FOGOcharcoal Forgot to mention. I lay the meat on top of a chopped onion in the cast iron. The onion ends up providing some liquid. I also usually add a little bit of beef broth or beer. Between that and the rendered fat, you get a really good broth. Then you just follow pretty much any recipe for Tex Mex chili gravy using the broth.
Love that you are trying ideas we think about but don't seem to do. 🤗🔥🔥
Exactly! We are trying to try some things that we have thought of but never tried!
Thanks for the tips! I pulled mine at 180 and it was still a little dry for my liking. I’ll try 150ish next time.
You are very welcome Matt!
Thanks FOGO!! 150 final might be just right if you like it more rare!
Good morning excellent cooking presentation , Picanha brisket looks fantastic. Have a great day new friend/ Gosia
Hi Gosia, thanks so much, we are glad that you enjoyed it!
Thanks for the experiment!
You're welcome, thanks for tuning in!
Im wanting to try this for our new years dinner! How long was the total cooking time roughly and what was the size of this? I just bought 6 x Wagyu A5 Picanhas on 1.5kg each! So ready to test this out haha :D
I'm not really sure but if you send me your address, I'll gladly show up and help cook them!
I smoked one on Sunday from Porter Road. Pulled it at 122f like a prime rib and it was probably the best thing that I have ever tasted
Sounds fantastic Rob. Did ya save me any?
@@FOGOcharcoal actually yes. Had to freeze half of it. Haha
Looks delicious. Excellent
Hey James, thanks so much! We love what your channel is putting out!
Great video, can i smoke this in my weber kettle
Yes, absolutely, just use the "snake method" or just simply bank the coals to one side.
Thanks for your honesty at the end. My butcher talked me into trying Picanha as he was out of Brisket. Glad I came across your video as I was planning to cook it like a Brisket but had seen other ways that treated it more like a steak to a medium rare temp of 135. Think I'll go that route after watching your video. Thanks
You are very welcome Steve. hey, sometimes it just has to be done! Here is a video that we did and reverse seared a picanha. It is incredible.
Did you trim the fat cap or score it before smoking?
No sir! Lease that on there for self basting and incredible flavor!
how long it takes?
just to see at what time do i have to wake up
Not very long. #-4 hours maybe. There is a link to the full recipe with times in the description.
Love it!! Great video as always.
Hey Bob, thanks so much my man. Say hi to N. Florida for me!
Another winner Captain Ron!❤
Thank you Diane, I hope you thought it was just ducky. 😂
Ya la he preparado así, fue una excelente experiencia y un gran sabor
Si, amigo. Es la verdad. Mi espanol no es bueno......
Great cook Captain!!
Hey Victor, thank you sir, glad you enjoyed it!
If you can find the mayonnaise with made out of avocado oil use that I've been using that as a binder for about a year now for pork beef and even though fish makes a huge difference I don't know why people aren't using mayonnaise for buying the more you can use mayonnaise if you use oil. Great video
Hey, that's a great tip. I will definitely look for it and give it a try!
I've been using my egg for about 4 years and I love it it does especially well on whole chickens but when I'm smoking meat i do mostly plate ribs pork ribs and pork shoulder I struggle to get the smoke flavour imparted into the meat do you have any suggestions for that? A little more context I use wood chunks some seasoned off of my fruit trees apple all of the hickory and pecan is from hardware stores witch may be part of the problem i don't know.
Great question Jeremy, I'd simply load it up with more wood for the first 2 hours. After that, the meat really won't accept any more smoke flavor anyway.
So coincidental that I ran into this video today. I've been making Picanha for years in my smoker/grill, and just the other day I was thinking about trying it the next time like a brisket - just to see how it could turn out. Well... you just convinced me to keep it the way I've always done it (130* IT for us). I truly appreciated (and fully enjoyed) the experiment you did. It definitely looks real tender, but one could also see it looked a bit dry. Again, thank you so much for this video. The timing couldn't have been better for my curiosity :)
And ... BTW the way ... I absolutely LOVE cooking with FOGO Premium Lump. It's always my go to for cooks under 5 hours, especially for hot reverse searing my ribeyes. They never fail me.
Hey Joe, where you going with that Picanha in your hand 🎸 LOL. I like the way you are looking to switch things up and try something different. Yeah, sometimes it's better to learn from others mistakes. Well, it wasn;t as much of a mistake as it was a learning experience. After the tritip worked so well, we just had to try something else!
@@FOGOcharcoal I'm still willing to give it a try, actually. Nothing to lose. It's fun to experiment. Thanks again.
I wanted to circle back to this cook you did. Since taking the Picanha all the way to 203 like a brisket made it somewhat dry, 8m wondering what it would look like if you pulled it right at 165, before you wrap and placed it back. I wonder if at 165 of would be tender and juicy. Just curious.
Amazing video!!! Damn looks good!!🔥🔥👏🏻
It may not have been my favorite, but it was good!
Dang another experiment I need to try looks like I turned out fantastic 🔥
Hah, I could save you some time Matt....LOL
Can this be done on a electric smoker?
Absolutely, it sure can be done on an electric smoker, you just won't get as much flavor.
What is the temperature of your grill?
250°. It is right in the video and in the recipe link in the description.
Looked pretty dry, I'm glad he was honest about it. The Brazilians nailed it, just keep it simple.
Yeah, no use in lying about it. It worked so well with a tritip that we figured we would try it.
Where part of the cow does the Picanha come from? Have never seen it for sale here in Michigan. Thanks
The rump cap. Sometimes you see it called sirloin cap or culotte.
Exactly what @hall'sPatioBBQ said. Ask your butcher for it and ask him to leave the fat cap on. You can also order it from places like @PorterRoad Butchers.
How long did it take to get to 165F and what did it weigh?
Great questions Steve, my notes from the cook got destroyed unfortunatley. If memory serves me correctly, it was about 2 1/2 hours to hit the 165° mark. The meat was just over 4 1/2 lbs before trimming.
How long did this take? Unwrapped and wrapped?
This was a while ago, I'm gonna guess 2 hours unwrapped and 2 hours wrapped? Again, just a guess off the top of my head.
How long did it take to get to 165?
If memory serves me correctly, it was just over an hour.
What kinda thermoniter ?
It is a Meater. Here is a link- bit.ly/3xM4v7L
Thanks for saving me time
Happy to help, lol!
Don't you want to open it and let it cool down a little bit before you stick it in there to rest because it will continue to cook more than what you want turning it into a roast flavor instead of steak ?
You certainly can, I do not and have had no problems
You mad scientists you!!
Haha, some experiments are better than others!
Thanks for doing this experiment.
Hopefully everyone seen this video by now.
What a waste of a beautiful cut of beef.
LOL, yeah Jason, some turn out better than others, we just had to try it once!
Great vid. Thanks for being straight about it, I'm not going to try it. I'd rather be told something useful than be told everything is awesome.
I'm glad that you appreciate it. Hey, not everything is gong to turn out amazing. May as well save some people some time.
@@FOGOcharcoal said it best. Thanks for taking 1 for the team.❤️
Ya gotta do chuck roast as a brisket
You know what Brian, I like the way you think my friend!
Ever heard of that town in Italy call Salmonella?? Their town saying is that it's the home of warm mayonnaise!!
A town I never want to visit.....
I love this Captain! It’s awesome that you’re always trying new things and learning! Very cool that you’re also so honest with the outcome! Great job. Great video!🙌🏽
Hey, if we don't keep on trying new things, how can we improve? I'll bet the first guy who reverse seared a steak was laughed at...LOL. Thanks so much for the support!
Duke's mayo forever.
I can't say a bad word about it!
😍😍😍😍
Good stuff sir!
Intresting experiment but picanha achieves it's full flavour medium rare though, belive me every time it passes that point it's not the same level.
If you want smoke just reverse sear it smoking first or like I do sometimes first sear and melt some of the fat on direct fire and then onto to the "smoker" until medium rare, you get the best of both worlds that way
Yes, we know all about how to cook it to medium rare, this experiment was to try something different and see the results. TriTip came out great smoked like a brisket.
Why not educate the people on the cut of the meat? Some stores don't label it as picanha. Was it top sirloin?
You're right Kevin, I could have done a better job with that. I have covered it more in some other vids that we have done. Yes, it is a sirloin cap with the fat cap still on. It is also known as culotte, rump cap or rump cover.
Please try this again but cook to about 125. It should be cooked like a steak. Cooking to 203 is way too high. I think u will like the results
Yes, that's very much the traditional way of doing it. We just wanted to experiment and see what would happen.
This looks pretty good. Like brisket, but Picanha is better medium rare.
You know what Adam, I wouldn't argue with that! LOL, after our tritip like a brisket turned out so well, we decided that we had to try it!
It’s a bit dry, was obvious while you’re cutting it. Not because you guys were taking pictures 😉
Yes, no doubt, it was a bit dry.
Times and pit temps would be helpful for these videos.
That’s a great point Derek, thank you. I made a note of that and will try to be better about that. This was about 3 1/2 to 4 hours total if my memory serves me correctly.
@@FOGOcharcoal Awesome, thank you! Just discovers the channel, is m a Fogo fan and really enjoy your videos. My girlfriend already told me I'm making her the lobster stuffed tenderloin, lol
Great experiment. Picanha has to be medium rare though. It isn’t near its full potential when cooked like that like a brisket unfortunately.
Yes, we could not agree with you more!
@FogoCharcoal hell if you don’t experiment, you won’t know what’s good and what’s not.
You know it my friend. That is a fact!
Oh, BTW, your stickers are already on their way to you!
@@FOGOcharcoal awesome! Much appreciated sir!
That's abuse of a good piece of meat. It should be a crime to intentionally overcook picanha like that.
Guilty as charged!
How’s it taste tho
The fat doesn’t penetrate meat. That’s an old wives tale.
How old was she?
“It’s does seem a little drier…” - yeah, it’s a Picanha, not a brisket. You overcooked the tar out of that Picanha at 200+ internal temp. You don’t want to use any cooking method for a Picanha that cooks it any higher than 139°F. If I smoke one (as opposed to grilling the traditional way) I cook mine to an internal temp of 125-130 at maximum, and then rest for 20 mins. Juicy, flavorful, med-rare perfection.
Yes, this was a total different way to do it. It works very well with a tritip so we figured hey, why not try it with a picanha!
How long do u suggest for 2.5 pounds I did one on the kamodojoe for 2hrs it was raw
@@anthonydivencenzo7278 picanha is best grilled, not smoked. Season with salt (either kosher or rock salt - NOT table salt), pepper, garlic (minced if your have time to let the steaks alone for a bit, powdered if you intend to put them on the grill immediately). Put the whole picanha on the hot grates about 3-5inches above fire source (Picanha tenders A LOT of fat, so be conscious of how high above the flames your grates are lest you engulf the meat in flame), and sear the whole thing on all sides (just a minute or two for each side) to “seal” the whole exterior of the picanha. Once the outside is seared, take the whole picanha off the grill and cut the whole thing into 1 inch thick individual steaks (cut these individual steaks *with* the grain of the meat, so you can cut across the grain when eating them later, for the most tender bite). Season them with the salt/pepper/garlic and put the individual steaks that you just cut, back on the fire to sear, until you reach the doneness that you like. I especially like to sear the thick fat piece on each steak until it turns golden brown and is rendering over the steak itself. Then, pull them off and let rest 5-10 mins. This is how we cook picanha in Brasil and it is immensely superior to smoking in bringing out the flavor and tenderness of this particular cut of beef.
Looks awesome but the cut of meat doesnt look much like a picanha.
Oh, it was, trust me
@@FOGOcharcoal Again, good job for the cooking and amazing video. As far as the cut goes, right side of the fat line is the Alcatra, which is an amazing cut (but not picanha). The left side (the picanha) has three veins, the bottom of the last one is the limitation for the cut. You prob got some Coxao as well.. All good cuts of meat, and you did them amazingly, but here in brazil the picanha is the most expensive cur (which i believe is not the case in the US) so you wouldnt want to pay extra premium for other cuts. Thanks for the video and all the best!
I cried when I saw the selected temp……
Haha, we had to try it!
As Myron says, there’s no crying in BBQ😂😄
Very cool but that mayo binder is so no needed imho
We wanted to try it out. We have had great success with it in other applications already. We just want to keep trying new things, always looking to improve. Now, I think you're right, lol, I'm not sure it did much.
Shave the soul patch and I'll subscribe, otherwise I can't be associated
LOL, sorry man, it's not going anywhere....I hope you'll join us anyway!
Looks like it’s a little dry to me
You aren't wrong. This is one experiment that I will not be repeating!
Way overcooked. Should be cooked to 120-125. And the guy stabs the meat to take off grill?? - never do this. Seems like a video just to sell stuff.
Thanks for watching Douglas.
Showed this to my Brazilian Wife and she started crying and got very upset, "They destroyed Picahna, Viados!" 😭🤬
Looks like you guys just insulted an entire Nation. 🇧🇷 🤷♂️
Hey, we had to try it out. It works with tritip so we figured we would give it a shot.
Nice video but beyond overcooked.
Well, that was the whole idea of the video. Not to cook it in the normal fashion but to try out something different....
I know his hands are clean, but watching him do this without nitrile gloves is making me cringe. mmmm a handful of Mayonaise!
It’s ok, I was cooking at home for myself.
Overcooked
It was actually exactly how we planned it.
way overcooked
Not if you're cooking it like a brisket. Totally different method...