This was smoked at 180F for around 3 hours until the internal temperature was 125F. Then I seared the fat cap on my gas grill and let it rest for as long as we could stand it.
Final IT was 133F at the tip, and about 130F in the thicker end.
Damn it was good.
by DavidAg02
5 Comments
Shouldn’t you be cutting this against the grain?
Picanha is the way !!!!!
Looks divine. I need to attempt this at some point.
For everyone who is wondering why I sliced it the way that I did, here is a video from Guga himself explaining why:
https://youtu.be/zOF-qS4Q_gQ?si=YhIufvptwhEZ0m-9&t=264
And here is a video from Snake River Farms:
https://www.youtube.com/watch?v=X6uMDMJDTQo&t=89s
Love me some churrascaría. This Picanha would fit perfectly in any restaurant.