ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your smoked Picanha, take your full 2lb (approx.) top sirloin cap (or picanha) and rub on some olive oil as a binder. Next, season your whole picanha with our Postal Barbecue ORIGINAL RUB or your favourite beef style bbq rub.
With your Whole Picanha prepared, set up the Pit Barrel Cooker for cooking around 275 using the standard setup. With the Pit Barrel set up, add your hooks into picanha, as well as your digital thermometer - I recommend using the Meater+ for pit barrel cooks because there are no wires and makes it easy! With your picanha hanging in the Pit Barrel Cooker, add a few pieces of cherry wood for smoking then close the lid and begin cooking.
Once your whole Picanha reaches 125F open up Pit Barrel Cooker and remove it from the smoker and let it rest for 10-15 minute. It will rest with a finishing temperature between 130-132F and be INCREDIBLE juicy and delicious!