The rule is: “You never cook a picanha above 54°C (129F) because it gets dry and tough.” But what if we get a real good picanha with lots of intramuscular fat. Can we cook it further?
This was an experiment to look if we can cook picanha low and slow like brisket. Guess what? The result is surprising. It’s the best brisket we ever had.
- Wagyu picanha
- 1 part fleur de sel
- 1 part ground black pepper
- 1/4 part garlic powder
- 1/4 part onion powder
- Trim your picanha and cut away all the silver skin and harder pieces of fat.
- Sprinkle an even and heavy layer of the dry rub on all sides of the meat.
- Fire up your smoker to a temperature of 110°C (230F) with some smoke wood.
- Place the picanha and close the lid.
- After an hour of smoking, the picanha has a nice smoke color and the rub sticks to the meat. Then we place the picanha in an aluminum tray. This way the fat does not drip on the deflector plate and create black smoke.
- Close the lid again till the meat reaches a core temperature of 98°C (208F). Take it off the smoker and let it rest for at least half an hour.
- Slice the picanha against the grain for the most tender result.
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BBQ gear used
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