Malcom Reed's Smoked Picanha

picanha

🥗Healthier: flank steak

💰Cheaper: chuck roast

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

Welcome viewers and introduce the dish: Smoked Picanha using a sirloin cap sent by a butcher.

Show the marbling of the Australian wagyu beef and explain the importance of the fat cap for insulation and flavor.

Make light score marks on the fat cap using a knife, spaced about an inch apart in a crisscross pattern to help it render and crisp up.

Season the picanha generously with TX seasoning, which includes coarse salt, coarse black pepper, and some herbs, applying heavily on both sides.

Prepare the drum smoker by starting with royal oak charcoal briquettes and tumbleweeds to ignite the coals.

Let the coals heat up with the lid off for about 15-20 minutes, then place the cooking grate and adjust the vents to maintain a temperature of about 275°F (135°C).

Place the seasoned picanha in the center of the cooking grate and close the lid of the smoker.

Monitor the internal temperature, which reaches 122°F (50°C), and verify with a meat thermometer.

Let the picanha rest for about 15 minutes after cooking before slicing.

Slice the picanha into thick or thin pieces as desired, angling the blade for a crunchy bite.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary