Gear, Grub, and Libations wk 18 edition

[RolandDeschain]

Psh, way to justify bad future behavior in advance, PMed.

 

[pmedic920]

Psh, way to justify bad future behavior in advance, PMed.

Least I own it, right?

 

[pmedic920]

Picanha resting in cooler.

Probably leaving it an hour or so

 

[DTiempo81]

This is my first picanha done this way, Ive smoked them to med rare and sliced like steak before, but this one I’m going low and slow like a brisket. Probably go to about 145 internal wrap in paper and finish to 190. Wrap in foil and rest in yeti for an hour or so.
My hope is that it will be very brisket like (but better)

Picanha is way too lean of a cut to do this with. I am sure it will turn out fine, but it won't turn out like a brisket. You are more likely to dry it out cooking it low and slow. Picanha should be cooked hot and fast, sear the outside to high heaven.

 

[pmedic920]

Picanha is way too lean of a cut to do this with. I am sure it will turn out fine, but it won't turn out like a brisket. You are more likely to dry it out cooking it low and slow. Picanha should be cooked hot and fast, sear the outside to high heaven.

I’m a “meat guy” from way back, and I have/had the same concerns.

This particular Picanha is a “prime” grade, and was hand selected by myself, I looked at about 25 and selected this one based on fat content and my intentions.

I do however appreciate your criticism.

 

[HAWKN'83]

Picanha resting in cooler.

Probably leaving it an hour or so

Have you ever done a"hot hold"? It's what most of the bbq joints do with their briskets. It allows you to serve up your smoked meat when you're ready. I've held a brisket close to 12hrs before at 160° in my toaster oven. I've found by allowing the meat to come down slowly to temp, it allows time for the meat juices to evenly redistribute throughout the cut.

 

[DTiempo81]

I’m a “meat guy” from way back, and I have/had the same concerns.

This particular Picanha is a “prime” grade, and was hand selected by myself, I looked at about 25 and selected this one based on fat content and my intentions.

I do however appreciate your criticism.

Not a criticism, just an observation. I'm a professional chef at a Seattle restaurant that specializes in high grade beef cuts, and have cooked a lot a picanha over the last few years seeing as it has become the trendy. Picanha just doesn't have enough marbling/intramuscular fat to really render down the way a brisket does, it's all fat cap and lean muscle. Like I said, it will probably turn out fine, just a bit drier than a sear/reverse sear. It's cool that you are trying something different though, it's always fun to experiment.

 

[DTiempo81]

You can do a "hot hold" so you can save the picanha till you're ready. This is actually what I always do myself. I've found by letting the temp come down slowly, it really
Have you ever done a"hot hold"? It's what most of the bbq joints do with their briskets. It allows you to serve up your smoked meat when you're ready. I've held a brisket close to 12hrs before at 160° in my toaster oven. I've found by allowing the meat to come down slowly to temp, it allows time for the meat juices to evenly redistribute throughout the cut.

Yep. Try a faux cambro, it is a super useful tool to have in your BBQ arsenal. You can buy fancy ones, but just a simple insulated cooler and some towels wrapped around the meat work quite well.

 

[pmedic920]

Have you ever done a"hot hold"? It's what most of the bbq joints do with their briskets. It allows you to serve up your smoked meat when you're ready. I've held a brisket close to 12hrs before at 160° in my toaster oven. I've found by allowing the meat to come down slowly to temp, it allows time for the meat juices to evenly redistribute throughout the cut.

I leave it in the paper, wrap in foil, and place in a good quality (yeti) cooler.

It will maintain temperature for at least 5-6 hours, actually it continues cooking.

I’m looking for around 200-205 with a brisket, pork shoulder, and in this case a Picanha.

I pulled at 190 and it will rise while in the cooler.

Slightly different yet similar concept

 

[DTiempo81]

I leave it in the paper, wrap in foil, and place in a good quality (yeti) cooler.

It will maintain temperature for at least 5-6 hours, actually it continues cooking.

I’m looking for around 200-205 with a brisket, pork shoulder, and in this case a Picanha.

I pulled at 190 and it will rise while in the cooler.

Slightly different yet similar concept

This is the way.

 

[pmedic920]

Not a criticism, just an observation. I'm a professional chef at a Seattle restaurant that specializes in high grade beef cuts, and have cooked a lot a picanha over the last few years seeing as it has become the trendy. Picanha just doesn't have enough marbling/intramuscular fat to really render down the way a brisket does, it's all fat cap and lean muscle. Like I said, it will probably turn out fine, just a bit drier than a sear/reverse sear. It's cool that you are trying something different though, it's always fun to experiment.

Like I said up thread, I’ve smoked to a med rare and sliced into steaks. Very good

I’m confident in this process based on the particular piece I selected.

I appreciate your expertise but not sure you have me on the smoker/ BBQ aspect.

Not trying to argue, in fact I’m sure if we had a “cook off” EVERYONE would eat very well.
(Without complaints)

 

[pmedic920]

This is the way.

 

[pmedic920]

Yep. Try a faux cambro, it is a super useful tool to have in your BBQ arsenal. You can buy fancy ones, but just a simple insulated cooler and some towels wrapped around the meat work quite well.

And yes, I wrapped in towels to almost completely fill up the dead air space.

Although this is my first “brisket style” Picanha, I always do my pork shoulder and brisket this way.

 

[DTiempo81]

Like I said up thread, I’ve smoked to a med rare and sliced into steaks. Very good

I’m confident in this process based on the particular piece I selected.

I appreciate your expertise but not sure you have me on the smoker/ BBQ aspect.

Not trying to argue, in fact I’m sure if we had a “cook off” EVERYONE would eat very well.
(Without complaints)

I have 30+ years of experience smoking meat. My parents are from Texas, and I grew up with a reverse flow smoker in my backyard. A double chamber reverse flow smoker is the first thing I bought when I got a house with a yard LOL. I can fit 100 lbs of meat on it at once. Been smoking meat since before I could drive, it was what made me fall in love with cooking and inspired me to become a chef. I am sure you have experience too, based on what you have posted in here, so not starting a pissing contest just stating my qualifications.

Either way, let us know how it turns out and post some pics! Good luck.

 

[pmedic920]

I have 30+ years of experience smoking meat. My parents are from Texas, and I grew up with a reverse flow smoker in my backyard. A double chamber reverse flow smoker is the first thing I bought when I got a house with a yard LOL. I can fit 100 lbs of meat on it at once. Been smoking meat since before I could drive, it was what made me fall in love with cooking and inspired me to become a chef. I am sure you have experience too, based on what you have posted in here, so not starting a pissing contest just stating my qualifications.

Either way, let us know how it turns out and post some pics! Good luck.

I’ll reiterate.
I believe wholeheartedly that if we cooked for a group EVERYONE would eat well without complaint.

 

[soxhawk]

I'll bet it's impossible to screw up such an expensive and tasty cut of beef but inspecting through 25 different pieces....

 

[pmedic920]

I'll bet it's impossible to screw up such an expensive and tasty cut of beef but inspecting through 25 different pieces....

Not impossible but…..

The ingredients are the main factor in the preparation of any meal.
Knowing what to look for and selecting the best for the situation is a key.

I had to take a smaller Picanha than I wanted to get the fat content I was looking for.

 

[soxhawk]

Not impossible but…..

The ingredients are the main factor in the preparation of any meal.
Knowing what to look for and selecting the best for the situation is a key.

I had to take a smaller Picanha than I wanted to get the fat content I was looking for.

I'm jealous. Just getting some Snappy Dragon takeout.

 

[pmedic920]

View attachment 77064

Wish I had enough and could share the meal with every one of Y’all

 

[pmedic920]

Psh, way to justify bad future behavior in advance, PMed.

Not trying to justify

Simply making it crystal clear that I own it.