I Discovered the BEST Way to Cook Picanha

Picanha is quite possibly the greatest cut on the cow, but what is the greatest way to cook it? Today we experimented with three different methods including taking it all the way up to brisket internal temps. The results were unexpected and tasty to say the least!

Thank you @GugaFoods for the Picanha insights and @alpinebutcher for all the meat!
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#picanha #churrasco #brisket #grilling #grilledpicanha #mediumrare #cookingsteak #juicysteak #juicy

[GugaFoods]

Listening to Max say CHURRASCO made my day!
Let us know on the comments what me and Max should cook next!

[johnyvu]

We need a competition between guga and Max to who is truly the meat king

[camarao]

max, in Brazil, we eat picanha with farofa (cassava flour fried with spices) rice, and pinto beans, chimichuri is an Argentinian thing, although it's delightful

[victorsantos]

We only use “sal grosso” when cooking churrasco, rarely with herbs and other stuff. Just coarse salt over fire, not on the pan. Before serving some people hit the meat (little taps) to remove the excess salt prior to serving. The pointy thing is called “espeto”

[thewhitehousevietsubarchiv]

Max: "You are the Picanha master"
Guga: "Of course!"

I love Guga's honesty

[pacotera]

Chimichurri is an Argentina season. Brasil keeps only the "rocky" salt. Chimichurri is pretty nice, but if you want a brazilian experience, just the salt! If you want some extra seasoning, you can do a brazilian farofa to eat with it (you dip the meat in the farofa and eat it, dont throw over the meat)! Potato mayonese salad is pretty common in brazilian churrascos also! And for god sake, dont forget the beer! And to get perfect, call your friends, do it all outside, with some music!

[Moetastic]

I love how much collabs Guga does, he seems like a really fun person to hang out with.

[theok]

Just a reminders, on Brazil we have many ways to cook picanha, including pan-seared and brisket like, we also use pressure cookers, slow cookers, roasted on oven, even fried on it's own fat, the churrasco style is the most traditional and most common style, but you should ask Guga later for the other methods since I believe he can show more.

[thiagodeoliveiraflorentino]

here in brazil, picanha is the most expensive meat you will find, and it's everyone's favourite, we prepare it directly on the coals to toast it well, but we don't smoke it, I myself have never seen a smoked barbecue, and don't worry, your grill is ok, here we made our grills with bricks, wood, stones, earth and a lot of other things, and allways works

[billycarroll]

Great episode Max. I live in a Latin American country where beef is butchered completely differently from how it is in the US. Picanha is readily available here and now I know how to attempt to cook it. (Unfortunately “national” meat doesn’t have the fat content or taste that I grew up with back home, but I’m learning to adjust). Thanks again.

[summatim]

Summary was generated by Summatim, let us know if there are any inaccuracies! 🤖
0:01: Introduction
0:28: What is Picanha?
1:28: Trimming the Picanha
3:15: Cooking Picanha like a Brisket
5:35: Pan-Searing Picanha
7:53: Traditional Churrasco Style
12:01: Testing the Brisket
13:16: Overview
13:31: Cooked like a brisket method

[progambol]

For anyone wondering why the wagyu looked less juicy than the prime. It's because wagyu fat is a different type of fat and renders out at a lower temp. From memory cooking to around 180f is ideal when smoking wagyu.

[carlphilippgaebler]

Guga: "If this is your first time cooking picanha, you should cook it the traditional way"
Max: "Yeah I'm gonna do the opposite"

[CanalGabrielCoelho]

here in Brazil most of "churrasqueiros" I know don't use salt that coarse anymore, it used to be the only option after iodized super thin table salt, but with parrilla salt becoming more common, most have moved from coarse salt to granulated salt (parrilla salt), I basically only use fully coarse salt for slow cooked ribs, it's done over charcoal, but following the same principles of a brisket, 4 to 6 hours on low heat, covered with several layers of aluminium foil, on a skew or on the grill, but on direct fire(ish... we keep it far from the fire), the last 30min we remove all the cover and let it develop a crust and it's done... it isn't as smokey as brisket, but it is very tender and has a very beefy deep taste with the charcoal on top... you should try... and Guga too, never seen him do the classic Brazilian ribs (well, there's 'fogo de chão', which is an even more traditional way of doing it with an entire rib wall on large skews stuck on the ground and whole logs burning around on the floor)

[pemborsky]

Make sure to only include up to the third vein (roughly 1KG). Anything past that in Brazil is called coxao duro which is much tougher than the rest of the picanha.

[matthewmerritt]

As a butcher, thanks for the shout out for the trade! Feels very underappreciated at times.

[THOMAS_VANN]

Guga and max are just two of the most wholesome chefs on YouTube

[JonatanOdicio]

When doing it brisket style... cut a checkered pattern on the fat cap... this helps it 1) absorb more salt flavor 2) avoid shrinkage

[WetPumpkin]

It’s amazing how close together all of the cooking channels on YouTube are

[AirJ]

Max stumbled across your vid while trying to decide how to cook my first pichana, when you mentioned respecting butchering it for me think when are we going to see a @beardedbutchers/you video.