Smoked & Seared Picanha Roast Recipe – Cut into Strips
One popular Brazilian technique for this cut is to serve it in stripes, basically making your steaks cutting those to have the entire length of the roast. And the magic on that is that you get in every steak the shorter/thinner part of the cut (that is most tender) and the larger and juicer thicker part.
When you cut the steaks differently than that, people that eat the thicker parts, or the first steaks, won’t be as tender or flavourful as the smaller steaks coming from the tip of the roast.
Test it out and check the difference, Brazilian pit masters will be glad you’ve learned how to get this cut to perfection.
Also, go simple on the seasoning, so you don’t overpower the flavour of the meat, trust me, it will be incredible.
Ground black pepper
With the entire roast/cut, there is not much preparation needed, season all sides with the kosher salt and ground pepper so it is completely covered.
Preheat your Bradley Smoker to 250ºF (121°C), place it on the racks with the fat cap side up, and smoke it with Hickory or Apple wood until it reaches internal temperature of 120ºF (49°C).
Remove it from the smoker, and cut your steaks as explained before. On the pre-heated grill place the steaks on the grill and sear it until reaching internal temperature of 130ºF (54°C).
Let it rest for a couple minutes to keep the juices inside and finish cooking, you’ll reach a perfect medium rare.
Now just slice and serve it, if you want to get an extra flavor chimichurri sauce will be a perfect combination.
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.Shop Now