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In this Smoked Picanha recipe, we will teach you how to cook a picanha like a brisket on a charcoal grill. Traditionally picanha is cut into steaks and cooked to a medium rare but with this cook we will be keeping it whole, seasoning it with our MAD COW beef rub, and pushing it to it’s limits! This easy smoked picanha method will help you make tender, juicy and delicious picanha like a brisket every time. It’s easy to make, incredibly delicious and are going to be a great hit at your next feast!
To prepare your picanha, trim up any unwanted sections of fat and meat, as well as rounding of any sharp edges. The fat cap on the top however should not be trimmed off as this adds a lot of extra flavour!!. After your picanha is trimmed up season it with your favourite beef rub. On this cook we used POSTAL BARBEUCE MAD COW RUB which goes amazingly well on picanha and brisket! Once your Picanha has been seasoned, set up your grill for cooking around 250F. Once your grill is up to temperature, place the Picanha onto the grill opposite the coals. Next, add in your favourite hardwood to add a little bit of smoke flavour, then close the lid and begin cooking. This is going to be a long cook so grab a drink and relax. After 1.5 hours of smoking the picanha on the charcoal grill, open the lid and give the dry edges a spritz with a 50/50 blend of apple cider vinegar and water. This will help keep the edges from drying out over the long cook. Next, close the lid and spritz every hour until your bark has set. Once the bark has set (4 hours likely), remove the picanha from the grill and wrap it tightly in butchers paper (or aluminium foil). This will help stream the picanha slightly as it cooks helping to keep the smoked picanha more moist as it cooks. With the picanha wrapped, place it back on the grill and continue to cook your brisket until it’s probe tender – this is typically between 201F-205F. With your picanha probe tender, it’s time top pull it off the grill and let it rest for 1 – 2 hours. This resting process is important and will help make your picanha cooked like a brisket more juicy and tender. After it’s rested remove it from the paper, and slice the picanha remembering to cut against the grain.Step #11Step #22Step #33Step #44Step #55
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To prepare your picanha, trim up any unwanted sections of fat and meat, as well as rounding of any sharp edges. The fat cap on the top however should not be trimmed off as this adds a lot of extra flavour!!. After your picanha is trimmed up season it with your favourite beef rub. On this cook we used POSTAL BARBEUCE MAD COW RUB which goes amazingly well on picanha and brisket!
Once your Picanha has been seasoned, set up your grill for cooking around 250F. Once your grill is up to temperature, place the Picanha onto the grill opposite the coals. Next, add in your favourite hardwood to add a little bit of smoke flavour, then close the lid and begin cooking. This is going to be a long cook so grab a drink and relax.
After 1.5 hours of smoking the picanha on the charcoal grill, open the lid and give the dry edges a spritz with a 50/50 blend of apple cider vinegar and water. This will help keep the edges from drying out over the long cook. Next, close the lid and spritz every hour until your bark has set.
Once the bark has set (4 hours likely), remove the picanha from the grill and wrap it tightly in butchers paper (or aluminium foil). This will help stream the picanha slightly as it cooks helping to keep the smoked picanha more moist as it cooks. With the picanha wrapped, place it back on the grill and continue to cook your brisket until it's probe tender - this is typically between 201F-205F.
With your picanha probe tender, it's time top pull it off the grill and let it rest for 1 - 2 hours. This resting process is important and will help make your picanha cooked like a brisket more juicy and tender. After it's rested remove it from the paper, and slice the picanha remembering to cut against the grain.
gilakas’la / čɛčɛ haθɛč
We respectfully and gratefully acknowledge that we live, work and play within the traditional territory of the K’ómoks Nation.
