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Any one tried to smoke Picanha? (https://en.wikipedia.org/wiki/Picanha) It's the main attraction in Brazilian steak houses, and is usually spit roasted. I've "reverse seared" one (in 275* oven until internal is 120*, rest 15 min., then sear in cast iron skillet (I lay mine directly on charcoal) about 2 min. per side--really good!. I've thought of using the smoker instead of the oven, but also wonder about skipping the sear and letting the Picanha go to 140*
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I'm dying to try a Picahna. Basically a tri-tip as I understand it. I usually cook it on my gas rotisserie, about a 1 hour 15 minute affair. Just dribble in olive oil, salt and pepper, and let the grill do the rest. I stop about 135 degs, get some nice pink in the center with a crunchy roasted external. I'm thinking smoking it would be similar to a brisket, but not take as long. I'll research further.

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