Author Topic: Smoked Picanha  (Read 1129 times)

lcdearman

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Smoked Picanha
« on: June 20, 2021, 09:01:05 AM »
I've had a wagyu picanha from Snake River Farms in the freezer for a while, and yesterday it finally got its turn in the smoker. I removed the silverskin from the top and trimmed up the fat cap. I scored the fat cap, but in places I went a little too deep. That fat just melted in my hands as I trimmed it! I seasoned it with SPG (ratio 3 salt - 1 pepper - 2 garlic powder) and let it sit about 4 hours before cooking. I smoked it using 2.1 oz of hickory at 185* with a target of 135* internal. After an hour it seemed it would be ready too soon, so I dropped the smoker to 175* and the timing was perfect. I wrapped it in foil and rested it for about an hour while I cooked a few fillets to go with it, then seared it on a hot grill. I struggled to find the grain, so my slices were a little haphazard, but it didn't matter. I also threw in some fresh corn with it and baked some taters in the oven. My son brought a chimichurri sauce to finish it off. It was sooo good. I really picanha!
Clay from Taylor, TX
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old sarge

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Re: Smoked Picanha
« Reply #1 on: June 20, 2021, 03:07:07 PM »
Great looking meal Clay.
David from Arizona
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Lonzinomaker

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Re: Smoked Picanha
« Reply #2 on: June 20, 2021, 07:01:55 PM »
Looks good.
Dave
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barelfly

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Re: Smoked Picanha
« Reply #3 on: June 21, 2021, 06:16:33 PM »
Picanha! So good! Excellent cook! The meal looks great!

Did you sear the fat cap right before searing?
Jeremy in NM
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lcdearman

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Re: Smoked Picanha
« Reply #4 on: June 21, 2021, 06:46:56 PM »
I scored the fat cap before smoking and smoked it fat cap down. After smoking I seared the lean side fist, then the fat side. The fat side caught my propane grill on fire so I ended up terminating the sear a little early.
Clay from Taylor, TX
SI #2 with Auber AW-ST1510H-W
Weber Spirit II
Orion Cooker

OldeSmoker

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Re: Smoked Picanha
« Reply #5 on: June 23, 2021, 10:39:58 PM »
Great looking food!
Paul from Southwest Missouri
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