BBQ365nl

Last weekends Picanha🤤!

Oak wood Smoked Picanha, a must try!

Here’s how you do it ;

❗️Get yourself a good quality Grainfed Picanha
❗️Make sure it has a proper fat cap (1-1,5cm)
❗️When getting it out of the fridge remove excess/loose fat and carve the fat cap crosswise
❗️Rub the fat cap with salt flakes or sea salt
❗️Let the Picanha come to room temperature (~20C)
❗️Setup your BBQ for indirect heat at 100C
❗️Add one Oak wood chunk, put the Picanha on the grill and close the lid
❗️Monitor the meat temperature until it comes to 45C
❗️Get the Picanha from the grill and wrap it in aluminum foil
❗️Remodel your BBQ for direct heat (250C) or make sure to add some flaming hot charcoal/briquettes
❗️Put the Picanha back on the grill for a short sear, be really careful about the fat cap to not coal it.
❗️When the meat core temperature reaches ~50C get the Picanha off the grill and wrap it in aluminum foil loosely.
❗️Let it rest for approximate 10 painful minutes 😂
❗️Dig into this awesome piece of meat, add some more salt flakes and amaze your guests!

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