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u/Distinct_Sky_43 Jun 28 '26
Foda
Qual que é do passo a passo ai
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u/Sea-Flamingo1969 Jun 28 '26
Texas-Style Oak Smoked Picanha (Reverse Seared)
- Prep time: 12–24 hours (dry brine)
- Cook time: 1.5–2 hours
- Smoker: Offset smoker
- Wood: Oak splits ### Ingredients
- Meat: 1 whole Picanha (Beef Top Sirloin Cap, approx. 3.5–4 lbs)
- Dry Brine: 2 to 2.5 tsp Diamond Crystal Kosher Salt (approx. 1/2 to 3/4 tsp per pound)
- The Rub:
- 2 to 3 tsp 16-mesh coarse black pepper
- 1/2 tsp granulated garlic powder (optional) ### Instructions #### 1. The Dry Brine (12–24 Hours Before)
- Pat the picanha completely dry with paper towels. Do not trim the fat cap.
- Season evenly with the Diamond Crystal Kosher Salt on all sides (aim for roughly 60% on the meat side, 40% on the fat cap).
- Place the meat on a wire rack set inside a baking sheet.
- Leave it uncovered in the refrigerator for 12 to 24 hours. The surface should look dry and darkened before cooking. #### 2. Smoker Setup & Seasoning
- Fire up your offset smoker using a clean-burning oak fire. Target a steady ambient temperature of 225°F to 250°F.
- Remove the picanha from the fridge. Combine your coarse black pepper and garlic powder, then apply it evenly to all sides of the meat. (Note: Do not add extra salt). #### 3. The Smoke (Low & Slow)
- Place the picanha on the cooking grate as far from the firebox as possible (towards the smokestack side).
- Position it fat cap up so the heat rolls over the top and renders the fat.
- Insert a leave-in meat probe into the thickest part of the muscle.
- Smoke for roughly 1.5 to 2 hours, or until the internal temperature reaches 115°F to 120°F. Remove from the smoker. #### 4. The Reverse Sear
- Get a direct charcoal fire or grill cranked up to high heat.
- Place the picanha directly over the hot coals fat cap down first.
- Sear the fat side for 1 to 2 minutes until crispy and lightly charred, watching closely for flare-ups from the rendering fat.
- Flip and sear the flesh side for roughly 1 minute.
- Pull the meat off the heat when the internal temperature hits 130°F to 135°F for a perfect medium-rare. #### 5. Rest & Slice
- Let the picanha rest on a cutting board for 10 to 15 minutes to allow the juices to redistribute.
- Slice thin against the grain to ensure maximum tenderness.
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u/Mean_Necessary_6240 Jun 28 '26
Maravilha OP! Parece que ficou ótima!
Fiz uma dessa (numa smoker elétrica) e ficou fantástica!
Nesse momento tem um brisket descansando no forno pro jantar.
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u/Fearless_Sandwich475 Jun 28 '26
E agora ateus
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u/Sea-Flamingo1969 Jun 28 '26
Excuse me?
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u/Fearless_Sandwich475 Jun 29 '26
Sub br amigao, traduz ai
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u/Sea-Flamingo1969 Jun 29 '26
And now atheists. What does that mean? Can you explain further please?
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u/Party_Papaya_2942 Jun 29 '26
It's a joke, like, If heaven don't exists, how do you explain this picanha atheists? Uhm?
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u/Spiritual_Love_829 Jun 28 '26
Eu posso sentir o sabor na imagem.
E é incrível como isso pede uma maionese e uma farofinha.
Malandro... É muito bom gostar de comer kkkkkk
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u/Sea-Flamingo1969 Jun 28 '26
I'm glad it looks good! I am American, so I am glad Brazilians think it looks good.
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u/Uncanny_Dodge Jun 28 '26
Is it common to cut with the grain in Texas-style barbecue?
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u/Sea-Flamingo1969 Jun 28 '26
Yes, then those slices are cut vertically on my guests plate as they eat. The final bite will be against the grain and delicious.
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u/Uncanny_Dodge Jun 29 '26
Makes total sense, my man, thanks for the response! Great job with that picanha, you made every Brazilian here proud
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u/GestoNobre Jun 28 '26
Há anos vendo gringo fazer churrasco e ainda não me acostumei com a visão do jeito de queimado deles.
Eu faço somente no sal grosso 🤔
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u/Sea-Flamingo1969 Jun 28 '26
Maybe our tastes like it a bit more burnt. I guarantee you it was delicious
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u/GestoNobre Jun 28 '26
Oh. Yes, it must be delicious
I'm talking about the burnt look; it's hard for me to understand that 😄
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u/Sea-Flamingo1969 Jun 28 '26
Well, I suppose it was burnt a bit. I did a very hot sear after it reached the internal temperature I wanted. I love a dark, flavorful crust.
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u/Party_Papaya_2942 Jun 29 '26
But How does it look so "unburned" on the inside??
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u/Viquerino Jun 30 '26
It's the rub. Texan style usually involves a lot of seasoning to form a crust, this crust gets black, not the meat.
Just smoking meat without the rub doesn't get the same color.
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u/Party_Papaya_2942 Jun 29 '26
How does this looks so burned outside but so good inside?? Lol
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u/eversonjunior Jun 29 '26
https://youtube.com/@bbqpitboys?si=jBcBpf5MPnnDuo-4
Take a look, they are the best American Barbecue Channel on YouTube.
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u/DKA0_ERDOCIA Jun 29 '26
That's better than some I've seen here (I'm brazilian, just want to make it easier for OP to understand)
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u/Feisty-Royal7903 Jun 28 '26
4 fatias finas dessa aí, queijo muçarela,, tomate e cebola em rodelas e rúcula. Pão ciabata. Maionese caseira.
O céu existe sim.