Smoking An AMAZING JUICY Cut Of Meat | Vacio On The Pit Barrel Cooker

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: vinegar + herbs

Salsa verde offers a fresh flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

flank steak

🥗Healthier: sirloin

💰Cheaper: chicken thighs

Sirloin is leaner while chicken thighs are more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

Order the vicio cut of meat from Porter Road.

Research the vicio cut, noting its similarities to brisket and its popularity in Argentine cooking.

Draw a diagram of the cow to show where the vicio comes from, identifying it as consisting of flap steak, flank steak, and inside skirt steak.

Open the vicio and assess its size and shape, noting its resemblance to brisket.

Trim any excess fat from the vicio, ensuring not to remove too much to maintain juiciness.

Season the exposed areas of the vicio with kosher salt and coarse black pepper, applying a lighter seasoning than for brisket.

Prepare the Pit Barrel Cooker by lighting lump charcoal and adding cherry wood chunks.

Attempt to fit the large vicio into the Pit Barrel Cooker, adjusting as necessary since it is a tight fit.

Leave the rods out of the Pit Barrel to increase cooking temperature for a more traditional assado style.

Place the lid on the Pit Barrel Cooker and let the vicio cook, aiming for an internal temperature of 190 to 200°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary