Picanha Pastrami is AMAZING! | Chuds BBQ

picanha

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more economical.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper blend

White pepper offers a milder flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

smoking wood

🥗Healthier: herb-infused wood chips

💰Cheaper: wood pellets

Herb-infused chips add flavor without extra cost.

Pat the picanha dry before starting.

Toast coriander seeds, mustard seeds, all spice berries, black peppercorns, juniper berries, cloves, cinnamon stick, and red chili flakes for a minute until fragrant.

Add 2 quarts of water, crushed garlic, bay leaves, salt, brown sugar, and pink curing salt to the toasted spices and bring to a simmer.

Once dissolved, cool the brine with ice water.

Inject the picanha with the brine for even penetration.

Submerge the picanha in the remaining brine and weigh it down with a plate to keep it submerged for 36 hours.

Rinse the picanha to remove excess seeds and brine.

Make a rub with coriander, black pepper, and garlic powder, and apply it to the picanha.

Place the picanha on the smoker fat cap up and cook at 250°F for a few hours, then increase to 275-280°F.

Cooking Techniques

Equipment Needed

Spice Level: