Picanha Cooked Like A Brisket - Smoked Picanha Recipe

picanha

🥗Healthier: flank steak

💰Cheaper: chuck roast

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

Prepare the picanha by trimming excess fat, leaving a thick layer for flavor.

Season the picanha generously with salt, black pepper, and garlic powder.

Rub olive oil over the meat to help the seasoning adhere.

Let the meat rest at room temperature for 30 minutes to enhance flavor absorption.

Soak smoking wood chips in water for 30 minutes before use.

Preheat the smoker to 225°F (107°C).

Place the soaked wood chips in the smoker box or directly on the coals.

Position the picanha fat side up on the smoker rack.

Smoke the picanha for about 1.5 to 2 hours, until it reaches an internal temperature of 130°F (54°C) for medium-rare.

Remove the picanha from the smoker and tent loosely with foil.

Let it rest for 15-20 minutes to allow juices to redistribute.

Slice against the grain into thick pieces for serving.

Serve with grilled vegetables, lemon wedges, and your favorite dipping sauce.

Cooking Techniques

Spice Level: