Picanha Cooked Like A Brisket - Smoked Picanha Recipe

In this Smoked Picanha recipe video, we will teach you how to cook a picanha like a brisket on a charcoal grill. This easy smoked picanha method will help you make tender, juicy and delicious picanha like a brisket every time. It's easy to make, incredibly delicious and are going to be a great hit at your next feast!

**********

**********

ITEMS FREQUENTLY USED - (Recipe Below)

► PIT BARREL COOKER
► WEBER KETTLE (classic)
► WEBER JUMBO JOE
► CAMP CHEF VERSATOP 2X GRIDDLE -
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW N SEAR PLUS (for 22’’ Kettle Grills)
► MEATER+
► THERMOWORKS THERMAPEN MK4
► THEMOWORKS SMOKE
► SU-V GUN FLAMETHROWER
► Napoleon Professional 5 Piece tool set

_____________________________________________________________
PICANHA LIKE A BRISKET RECIPE
______________________________________________________________

WHAT YOU WILL NEED:
- 5lb Picanha
- Yellow Mustard
- Postal Barbecue MAD COW Rub

STEP #1
To prepare your picanha, trim up any unwanted sections of fat and meat, as well as rounding of any sharp edges. The fat cap on the top however should not be trimmed off as this adds a lot of extra flavour!!. After your picanha is trimmed up season it with your favourite beef rub. On this cook we used POSTAL BARBEUCE MAD COW RUB which goes amazingly well on picanha and brisket!

SETP #2
Once your Picanha has been seasoned, set up your grill for cooking around 250F. Once your grill is up to temperature, place the Picanha onto the grill opposite the coals. Next, add in your favourite hardwood to add a little bit of smoke flavour, then close the lid and begin cooking. This is going to be a long cook so grab a drink and relax.

STEP #3
After 1.5 hours of smoking the picanha on the charcoal grill, open the lid and give the dry edges a spritz with a 50/50 blend of apple cider vinegar and water. This will help keep the edges from drying out over the long cook. Next, close the lid and spritz every hour until your bark has set.

STEP #4
Once the bark has set (4 hours likely), remove the picanha from the grill and wrap it tightly in butchers paper (or aluminium foil). This will help stream the picanha slightly as it cooks helping to keep the smoked picanha more moist as it cooks. With the picanha wrapped, place it back on the grill and continue to cook your brisket until it's probe tender - this is typically between 201F-205F.

STEP #5
With your picanha probe tender, it's time top pull it off the grill and let it rest for 1 - 2 hours. This resting process is important and will help make your picanha cooked like a brisket more juicy and tender. After it's rested remove it from the paper, and slice the picanha remembering to cut against the grain.

That's it..

Did you miss our last two episodes? Catch up below.

To follow us online visit one of our social sites below.

DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!

About this video:
In this Smoked Picanha video, Jabin from Postal Barbecue will teach you How to Smoke a Picanha like a brisket on a kettle grill which turns out tender, juicy and delicious!. This Smoked picanha Recipe is easy to do, great for beginners, and can be cooked on any bbq. Give this picanha cooked like a brisket recipe a try for yourself. Enjoy.

#Smokedpicanha #BBQrecipes #picanha

[colecon]

Just did this and it was sooo damn good!!! I was going to make the bacon wrapped wings but this was the better choice tonight. Seriously melted in my mouth. My first Picanha!

[daddydutchbbq]

Loved the color Jabin ! Looked tender as my momma's heart !

[greglogan]

I did this over the weekend and it was amazing! Such a nice change and super easy. Thanks for sharing.

[firebladek]

Gonna try this for sure this weekend. As a Brazilian I could never imagine smoking a picanha but that looks delicious!

[trentonpowers]

i like how he puts the thinnest side of the picanha toward the heat versus the larger end to avoid uneven cook and dried bits on the thinner side

[codyduncan]

I've cooked several picanha cuts, but never smoked like this. Going to have to try it. Looks amazing.

[stephenadams]

Great work Jabin. Very good basic BBQ information. Looking forward to you taking the detail to the next level so the team understand why each step and when.

[budgreenhalgh]

Try placing the wood in as you warm up the grill to temp. this will dry it out that extra bit to eliminate that bad smoke.

[GrillinandChillinwithColeman]

What a great idea my friend. Never thought of trying it that way. I really like that SnS grill.

[EverettBBQ]

Beautiful looking bark on that Picanha and the tenderness of that final cook! Bravo, Jabin! 👏

[TheGuitarslinger]

Found this video because I’ve started finding these cuts at my local Walmarts for cheaper than Chuck and I’ve been tempted to try this as another take on the “poor man’s brisket”
Was hoping I’d find some one who’d taken the leap before. Thank you for confirming my assumptions and I think I’m gonna throw down on one of these this coming weekend! Great cook and great video!

[markjames_hq]

Picanha is my absolute favourite cut and smoking it will take it to the next level :) doing this over new year

[AntsBBQCookout]

Beautiful bark on that beef 😍 Guga would be proud 😂

[sannidaily]

Wow!! It looks very nice, I like it. 👍🏼 Thanks for sharing.

[aaronfriesen]

Missed seeing you! Great video to get back at it!

[beers-jackofbbq]

Wow Jabin! That looked great and I know how good that Mad Cow on brisket! We just did one with the Mad Cow and the flavor was outstanding! Cheers!

[makinbaconlowandslow]

Looks amazing going to do it on Smoker Sunday.

[GM-fxjo]

cool, wanting to try but wasn't sure what should be the internal temp....give it a go next week.

[williamebner]

thanks for this . very good information thank you

[mummycookshomemade]

Nice recipe, looks so delicious, Thanks for sharing.