When it comes to smoking meats, there is almost nothing that we won’t try once. If you saw our video of a tri-tip that we smoked like a brisket, then you know what we are talking about. We weren’t sure if it was a good idea, but we said what the heck, and tried it anyway. Let’s just say that every single person who has since made it since then, following our instruction has raved about it.
Well, this got us wondering what else we could smoke Texas brisket style. We wanted something with good marbling, lots of flavor and a decent fat cap. What we came up with checked all of those boxes, PICANHA! I’m not talking about cooking it like we did on a rotisserie in our recent video. No, I am talking slow smoked, wrapped, and sliced just like you would a brisket. Hey, it worked well for the tri-tip, so why not a picanha? Did it turn out as well as we thought? Click the link and watch the video to find out for yourself. You didn’t really think I was going to spoil it for you, did you???
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RECIPE TYPE- Beef
SKILL LEVEL- Medium
GRILL TIME- 4 hours 30 minutes
FOGO Premium Charcoal- The First Ingredient
1 Whole Picanha
¼ Cup Kosher salt
¼ Cup Course ground black pepper (16 mesh if possible)
- Prepare your grill for indirect cooking at 250°
- Combine the kosher salt and black pepper and mix well
- Coat the picanha with a thin coat of mayonnaise
- Cover the picanha thoroughly with the S&P mixture
- Place your thermometer (We used our Meater thermometer) in the center of the meat
- Place the picanha on the grate and close the lid. If using a kamado style grill, we recommend fat cap down, if not, the bottom layer of meat tends to get very dried out)
- Let the meat cook until it hits an internal temperature of 165°
- Remove the meat from the grill and wrap in peach butcher paper or foil. Once wrapped, return the meat to the grate. You can place it with the fat cap up for this stage of the cook.
- Once the meat reaches 200°, check for tenderness. A probe should slide in and out with little, or no resistance. This generally happens around 203° but can vary from piece of meat to piece of meat.
- Place the wrapped meat into a Cambro warmer or cooler and cover it with towels. Allow the meat to rest there for a minimum of one hour. Once rested, remove from the cooler, remove from the butcher paper, and slice the picanha across the grain.