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Is this picanha?
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Is this picanha?


I was gifted this for my birthday, and they said the butcher told them it was picanha, but the sticker says brisket flat. It doesn’t quite look like picanha to me but I’ve never gotten that before so idk. End of the day I’m just happy I get something to smoke for my birthday but I want to make sure I do the cut justice and don’t make a mistake by misidentifying the cut.

by sweden420

17 Comments

  1. CaptainAwesome85

    That’s definitely a trimmed brisket flat.

  2. BryanP0824

    That is a brisket. Picanha is the untrimmed cap off a sirloin.

  3. doda124

    It’s a brisket but a brisket is better to smoke than a picanha anyways

  4. InevitableSquirrel64

    Definitely a flat. Take the necessary precautions my friend. Probably the hardest piece of meat to smoke.

  5. IDrinkWhiskE

    ~~I’m curious – did you buy an unlabeled piece of meat?~~

    Edit: nevermind

  7. Mburaiki

    Would it be necessarily to trim the fats or it’s the bottom part that’s doesn’t need to be trimmed?

  10. Willing-Marzipan-737

    From [Wikipedia](https://en.m.wikipedia.org/wiki/Picanha) (I had never heard of Picanha):

    Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap. In recent years the cut has become popular in most of the Americas and has gained a reputation as a tasty meat in the barbecue culture.

  11. PJ_Sleaze

    Brisket. A whole Picanha is a triangle shaped cut.

  15. TXTiger_93

    Since you are a newby, if you don’t have one, get a temp probe so you can leave it in the meat to monitor the temperature. Season it well. I generally use a mixture of salt pepper Lowery seasoning, salt in Creole seasoning. Smoke it at around 250°. Rapid in foil when it gets to an internal temperature of 170°. At that point, you could just put it in the oven. Cook it until it gets to an internal temperature of 195°. Then like some of the rest said let it rest until it gets down to 140°

  17. SanduskySleepover

    Pichana is a little more thicker towards the center and gets thinner towards the edges and should have a thicker fat cap.

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