Brisket Style Picanha is as good as it sounds! Chef Tom takes a flavorful South American cut of meat, seasons it up and smokes it like a brisket. He then adds slices back into juice and puts it together with sauce and a piece of bread. It's a fun technique for cooking Picanha you'll want to try!
Brisket Style Picanha
Tom Jackson
Rated 2.4 stars by 5 users
Category
Beef
Servings
6
Calories
436
Have you ever tried Brisket Style Picanha? If not, you're in for a treat! Chef Tom, a renowned expert in the culinary world, has perfected a technique that takes this delicious South American cut of meat to a whole new level. In this blog post, we will explore the mouthwatering flavors of Brisket Style Picanha and learn how to recreate this culinary masterpiece in your own kitchen.
Ingredients
- 1 each Picanha roast
- Bear & Burton’s The W Sauce
-
Cattleman’s Grill Road House Steak & Beef Rub
- 1/2 cup beef stock
- 1 tsp Bear & Burton’s The W Sauce
-
1 tsp Cattleman’s Grill Road House Steak & Beef Rub
-
Kansas City Canning Dill Pickles
-
Meat Mitch White Whomp Sauce
-
Kansas Flavor Bread & Butter Jalapeños
-
Firebug Mild Grillin’ Sauce
Wrap
Toppings
Directions
- Preheat your Yoder Smokers YS480s Pellet Grill to 250ºF, set up for smoking.
- Score the fat cap of the Picanha roast in a crosshatch pattern. Slather the Picanha with a thin layer of Bear & Burton’s The W Sauce. Season with Cattleman’s Grill Road House Steak & Beef Rub.
- Smoke the Picanha on the second shelf of the grill until a solid bark is formed and the surface of meat is a dark mahogany color. The internal temperature will be around 165ºF-170ºF at this point, about 4 hours into the cook.
- Remove the Picanha from the grill and place on top of two sheets of heavy duty foil. Mix the beef stock and a teaspoon each of Bear & Burton’s The W Sauce and Cattleman’s Grill Road House Steak & Beef Rub. Mix well. Turn up the edges of the foil and pour the liquid over the picanha. Wrap tight in the foil. Return the roast to the grill.
- Continue cooking until an instant read thermometer inserted into the deepest part of the Picanha roast offers little resistance (probe tender) and the internal temperature is around 205ºF, about 2 hours more (total cook time around 6 hours).
- Remove the Picanha from the grill. Re-wrap the roast and let rest for 30-60 minutes before slicing to serve.
- When slicing, make sure to slice across the grain of the meat. Serve with your favorite bbq sauces, pickles and bread.
Recipe Note
You might also enjoy: Picanha with Garlic Butter, The Z-Man Brisket Sandwich
Nutrition
Nutrition
- Serving Size
- 2 oz
- per serving
- Calories
- 436
- Carbs
- 4.3 grams
- Protein
- 74.3 grams
- Fat
- 16 grams
- Sodium
- 1327 milligrams
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