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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FILMED BY
Sophia Greb / sophiagreb
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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!

[@dancool6174]

You should try an Eye of Round roast

[@DerrickHoffman545]

I just want to eat one of your steaks! My entire diet is pretty much meat

[@danielgyatyel8270]

Just cook Leo at this point

[@Jason-tz7ir]

GUGOR?! WOW HE IS LEEKWEED GOAD! DAT IS NAHT SUMDING YOU SEEN EBREE DAY! LEEKWEED GOAD!

[@eivindsnilsberg4691]

Can you tecah me how to Cook a elk i got a lot of it since i live in Norway and it is easy to get. (Btw love the vidios ❤)

[@victorsantos9884]

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”

[@thiagopaiva2756]

❤

[@benikk]

And "sal de parrilla" sometimes too

[@bernhardjordan9200]

"espeto" can be translated as spike

[@leonidasneves7972]

Sal de parrilha é melhor do q o grosso só falando

[@ArquivosHinter]

@@benikk isso é coisa de playba

[@Moetastic]

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

[@camarao5590]

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

[@leonidasneves7972]

"Pinto beans" .....

[@MaxtheMeatGuy]

Sounds amazing! I’ll be giving it a shot

[@camarao5590]

@Leonidas Neves #suicide(sad💔) ehhh, idk where you from, but the 'carioquinha' as it's called in portuguese is 'pinto' in english, but 'pinto' means dick in portuguese, that's just funny

[@camarao5590]

@@MaxtheMeatGuy you won't regret, btw I'm actually in love with your videos, the editing, your narration, tibby, sophia, everything in them makes your channel one of my top 5 favorites

[@leonidasneves7972]

@@camarao5590 eu sei disso kkkk sou br pinto melhor nome

[@LaBigShip]

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.

[@thewhitehousevietsubarchiv2625]

Max: "You are the Picanha master" Guga: "Of course!" I love Guga's honesty

[@johnyvu3200]

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

[@paxtontherabbitpigpigworld1920]

Agreed

[@leonidasneves7972]

They should do a traditional BRAZILIAN PICANHA BARBECUE, with some Guarana with lemon and ice, and ofc, garlic breads and vinaigrette

[@creatormanualdarytendotmve4748]

I don't disagree, but I feel like both of them would skin me alive.

[@ronaldhu5124]

They both suck lol

[@billycarroll9153]

I’m a bit prejudiced. For me it’s Max all the way.

[@billycarroll9153]

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.

[@theok4994]

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.

[@matthewmerritt5631]

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

[@hssalvador]

Brazilian here, all he did was correct but the chimichurri is not a common addition to the picanha afaik (I am from São Paulo - Southeast)

[@MauroVictorBarros]

Yeah man, chimichurri is not a common addition in Brazil. Maybe in the very south, closer to Argentina and Uruguay.

[@hssalvador]

@@MauroVictorBarros Chimichurri is great with some cuts, but IMO, not with picanha. Picanha is perfect with only coarse salt and the right cook point

[@vitorx4]

in brazillian bbq, when we use the coarse salt, it's common to use A LOT of salt, and when the meat is ready to serve, we just "beat" the steak to remove the excess unabsorved salt that's stuck on the outside.

[@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

[@chip4039]

Nice

[@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.

[@bernhardjordan9200]

That's very important

[@doodoobarros]

Depende do Boi, cara. se for dos tradicionais zebus que criamos, da em torno de 1-1,2kg mesmo. Mas bois de racas nordicas conseguem facilmente duplicar ou ate triplicar esse peso, MESMO CORTANDO NA TERCEIRA VEIA. Ja matamos um Aberdeen aqui que deu 2800, e a gordura nao era tanta. Fora outras especies. Semana passada matamos um bufalo aqui na roca, e ele deu 27 arrobas. A picanha dele esta aqui em casa, e deu 2,1kg, cortada na terceira veia. Entao, cuidado com esses mitos que a gente insiste de passar pra frente.

[@raphaelvenditti]

O was thinking the same thing. Very important

[@carlphilippgaebler5704]

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

[@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!

[@pacotera]

@Thamires Ventura hmmmmm... bom tbm! hehehe

[@rodrigosouza2712]

Sabe muito

[@luizalexandrenezzocalado2840]

Mandioca! Don’t forget about mandioca.

[@bmaiamusic]

​@@luizalexandrenezzocalado2840 boiled cassava, potato salad, vinagrete e farofaaaaaa ❤

[@TheRyanSena]

This is exactly how to savour a good picanha cut. Picanha = Friends, Beer, Music, Great time and happiness.

[@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)

[@gogopedroe1873]

Pq tu é fresco kkkk

[@pinkchckn]

"In truly brazilian style we're going to" -does something I've never seen before in my life-

[@thiagodeoliveiraflorentino6605]

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

[@wilberdebeer4696]

In South Africa we refer to it just as rump steak, usually we braai it ( BBQ) in steak cuts or we cut it into cubes and put it on a skewer for some rump kebabs. Usually, especially if you buy it whole its cheaper than rib eye but more expensive than T bone steaks. Filet is the most expensive cut here.

[@asAbsolute]

@@wilberdebeer4696I’ve been trying out south african braai dishes and methods recently, and I’ve got to say, skilpadjies and Potjiekos are pretty amazing. We don’t each that much liver nowadays in America, and it’s certainly not common to season our savory dishes with coriander, cloves, and allspice. Wonderful food.

[@wilberdebeer4696]

@@asAbsolute I myself don't really like skilpadjies but I definitely use coriander, cloves and nutmeg in many dishes.

[@Phoenix-ph9qp]

It's definetely not the most expensive meat you will find. Fillet Mignon is always more expensive. And you go for gourmet style butcheries, you will find there cuts from other parts of the world and more expensive beef races being sold for more expensive than Picanha

[@joatanpereira4272]

nunca comi

[@AirJ13]

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.

[@THOMAS_VANN]

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

[@GeKawa]

Hey, brazilian cook here. There is another thing you guys missed. The picanha cut ends in the third vein, the rest of it is a tough meat called "coxão duro" wich can be cooked just as picanha but the slices must be thin so you can chew it. Another tip is to score the fat cap in diamond shape so the salt can go deep and for the fat to cook and get crispy all the way through

[@victormmiranda]

For the complete brazillian churrasco experience you need a cold beer and a pagode playlist

[@WetPumpkin]

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

[@MikeVlcek]

Thank you for doing this. Picanha is my favourite steak by far. Love it grilled or seared on a pan. Never thought of cooking it like a brisket, though. It’s nice to see different cultures introducing new methods of cooking Picanha. I’m all in for it. Just a quick side note: chimi churri is actually from Argentina and Uruguai. Some people in the far south of Brazil also have it traditionally but, for the most part, Brazilians don’t associate churrasco with chimi churri, let alone eating it with Picanha. Congrats, mate.

[@วรินทรหาญธนสาร]

The way you edit the video is crazy!! i love it

[@medardoperez23]

I love how theres no comparison it's a contribution thing we can watch both channels.

[@beaniiman]

My brother did a year of HS back in the 90s in Brazil. The food info he brought back was has been amazing.

[@beaniiman]

truasco!

[@Spchlorgendy]

It’s 3:49 am and I’m eating a butter and peanut butter sandwich cause you make me hungry

[@o.b.3375]

Max the type of guy to say " I needed this" while hanging out and laughing with friends

[@thatfish1209]

Sorry spoonkid

[@snail2755]

Finally someone said it

[@Samuebenja269]

A tip from me as a brazillian is season with a parilla salt with chimichurri

[@GXT_ROGUE]

You’ve outdone yourself again max, well done 👍

[@DreamDthecurseking]

For a second i thought the video caption said how to cook a piranha

[@jamiebruner8463]

Piranya lol

[@isaksidenius7059]

In denmark we cook the pichaha (we Call it culotte) like a brisket but to medium rate and Cut against the grain. You Sear it first so the entire Cut has a good crust.

[@SunnyDays00]

That's nothing like a Brisket

[@nhpivotlk]

That’s just reverse smoked and seared steak lol

[@janosvitez7569]

You are my favorite youtuber, keep it up

[@MaxtheMeatGuy]

🙏🙏

[@mafrendi9118]

Great video man! It’s good fun to see an América experimenting with the Brazilian cuisine. 👏🏼👏🏼👏🏼👏🏼

[@gustavoaffonso8942]

In Brazil the normal way to do it would be over fire cut in stakes. This one pierced through is mostly used in restaurants. As for the salt, i too dont find it practical to use these huge rocks but the way to do it is to use a lot as you know it wont all be absorbed and shake off the salt before serving

[@uneviedefilleblog]

Ngl the samuraï one made me salivate when you sliced it, i wish i could taste some so bad🤤 i felt that heartbreak when she said wait! 😅

[@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

[@EBeazy420]

Been seeing a lot of post of alpine glad to hear you use them as a source, I might try order one day

[@wigiwade5553]

Liking the new editing, keep the good work my man.

[@elliotb1795]

Awesome vid, Max! I've seen Guga make this cut a bunch and now you. I've never had it before but I feel like now I have to try it... Churrasco style!

[@buhbird4698]

Lmao max looked so sad/upset when he was told to wait for the brisket picanha

[@jonathanstone4308]

Aussie MS5-9+ Wagyu Picanha is amazing, I occasionally get a whole one and cut it up into steaks. The tip section that is too small for steaks I dice up into decent size cubes and make Massaman Beef Curry with it, it's absolutely amazing.

[@Kikkatar.]

Whomever edited this had a lot of fun! :)

[@shadowr2d2]

Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. I have never heard of this kind of steak 🥩. But I’m drying to try it now 🎉. Have a great day.

[@luigigallo125]

Hi max, I cook a lot of picanha for my family and just want to share the way I do it, maybe you guys pull out a crazy idea out of it. I smoke the whole picanha over apple wood low and slow until 135 then I sear of the fat cap un cast iron (to give it a crispy bite), then rest for 30 min. It is absolutely fire!!!

[@MaxtheMeatGuy]

Love it!!!!

[@OcDuBR]

As a Brazilian, best meat I've ever eaten in my entire life since I was a kid and nothing is better than eating one on Sunday 😋😋

[@flavioc5389]

6:50 for picanha on the pan, also try pan frying it without salt, then when it’s ready just slice it and use flower of salt. Delicious

[@IanRobinett]

New sub here, but fan from Guga's channel... Now an insta-fan because of Tibby. Orange Tabby's have graced my home for many years, and on top of it, I love learning about how to smoke and cook meats in different ways. Tibby I can guarantee lives a great life!!! Now I need to try picanha for the first time! Oh and wagyu... But picanha because of how much Guga and you rave about the tenderness and flavor!

[@pemborsky]

@MaxTheMeatGuy Dude! Thank you so much for the meat plug, the prices are incredibly reasonable for the quality. As little as 20 bucks for prime picanha, 12 bucks for prime denver steaks, and free shipping over 100 bucks is absolute INSANITY. I used to use Porter & York out of Washington which I thought was amazing. Their prime picanhas went for 35 bucks and did free 2 day air shipping for anything over 140 bucks *in the beginning *. By halfway through Covid, they went up to 55 bucks, were almost always sold out, and didn't ship free for Ny less than 400 bucks! I live in central CT so Alpine Butcher is a serious blessing. I couldn't be happier, thank you brotha 🤙

[@tenderlawncare]

I'm about to dry brine one for tomorrow for grand final day ( go the pies) I'll be doing it brisket style as it's very low grade. I often smoke pretty decent ones and pull them at 150f......highly recommend. Cheers for the video

[@georgedudek1859]

thank you for the like a brisket part, I couldnt get myself to do that to one.

[@isaacheatley7989]

Hyped everytime this man posts

[@MaxtheMeatGuy]

🙏🙏

[@christopherday210]

Max think herb holiday roast. Season up a Pichana in this form add heavy black pepper to it as well as MSG. The herb butter method works if you replace it with olive oil. Anyway try a Pichana of any grade this way smoked to around 200 degrees turning the smoker up right at the end to get a crispier exterior. I doubt your disappointed in the flavor then.

[@kemillionaire2]

small grain salt for seasoning, big grain for finishing

[@r09d98]

Chimichurri is not brazilian! You might see it occasionally, but it's an import from Uruguay/Argentina and not part of traditional barbecue. On the rock salt, you're supposed to beat/shake it off the meat before serving. Some people enjoy a little salty crunch though! There is not point using it for steaks though, since the idea is that it will melt with the heat of the coals - for pan-seared you can go for finer salt.

[@batatinhafrita6799]

we usually dont use wagyu on our churrasco 😂

[@dan.ostrowski]

Imagina o preço de uma picanha wagyu aqui? Hahahahahaha

[@casilocseduxone]

"Picanha é um prato tradicional" hahahahahahahahahaha tipo uma vez por ano pra comemorar o décimo terceiro

[@CarlosLins1]

Então é uma tradição uai

[@o.b.3375]

Luv the vids man, it’s been awesome watching the account grow so much

[@MaxtheMeatGuy]

Appreciate it 🙏

[@tropicalbartender6510]

You can also go low and slow and finish the picanha at 120degrees. Actually my preferred way as I do not have a sword, but you still cook it for an hour allowing it to properly render and get some nice fire on it.

[@rodrigoboragina5745]

Hey Max, follow you for a while now! Great videos BTW! The thing about picanha witch is very interesting is that it does not matter how you cut it, because the grain goes through the whole meat, the only way you should not cut it is between the fat and meat, so all the rest will be great when you slice it after! I have some other ideias you might like to do with Picanha... Let me know if there is any interest! Cheers!!! Keep up the great work!

[@fsunolejoe]

I’ve made picana a dozen times and my favorite by far is low and slow but only up to 125. I cube fat cap and sear it on the finish. It’s perfect mid rare throughout and the flavor is 100/10. Making one today.

[@SharkShow398]

it is like i influence the world, a day ago I searched picanha on youtube, and now he made a video about it.

[@Idontwantahandle239]

Thank you for the education on this cut of beef.

[@eldibs]

If found that when I'm using cast iron for picanha, I like to cut off a small bit of the fat cap and render it down to grease the pan, that way the beef is cooking in beef fat. Plus, it gives a nice flavor if I'm searing my potatoes or other veggies in the same pan.

[@MaxtheMeatGuy]

Great call! I’m going to give that a try next time

[@jukai1368]

So nice to see Guga getting the recognition he deserves. Dude is the god of meats

[@DoNotLookDown]

Whenever picanha is mentioned, I always look to the comments for a Guga reference. It's always there. Guga and picanha are synonymous.

[@pemborsky]

Sadly, he hardly ever cooks it anymore.

[@TonyStark-xc7je]

The trick to smoking a Picanha like a brisket is to only bring it to around 190-195 instead of 200. Then it doesn't get that "mushy" texture to it. It will be a lot more like a traditional brisket that way.

[@felixli6708]

It’s not hard to imagine that anything cooked over charcoal would be the best ❤

[@PStahn]

Just to add a bit of knowledge, Chimichurri is not brazilian, it's Argentinian, and it is served usually with bife de chorizo, which is a argentinian type of beef cut

[@arlaghdoth4434]

Also the pointy sword is called an "espeto", literal translation to english would be a skewer. An Iron Skewer. Anyways, great video as always Max.

[@waltersoares4264]

Hold up mate, Chimichurri ain't so traditional. But I ain't italian, there is no heresy in cuisine

[@S0ulsinner]

I’m glad to see Max is SLAPPING the steaks now haha

[@closecat2777]

Max, im from Brazil, i love yours videos man

[@o.b.3375]

Max the type of guy to float in the air while smelling pie

[@fureafila]

10 minutes? ... I'm confused. even 5 minutes rest here from the grill and the meat is already... almost room temperature.

[@FeZampolli]

in Brazil we sear the picanha before slicing in stakes

[@RPGEmperor]

There is actually a 4th way to cook picanha that is called picanha invertida/inverted picanha, where you pick a whole picanha, cut a hole in the middle without removing any part of the meat and invert it so the fat cap end up inside and only meat outside, cook it up in an oven untill medium rare

[@Blazzee]

Great video, but the traditional way (in Southern Brazil at least, which is known for their Churrasqueiros) is cooking on a grill without those sticks for those are for small meats like chicken hearts, sausages, chicken wings and thighs while those fancy sticks are used only in Big Restaurants (sorry for bad English).

[@Tmanstomp100]

Oh damn bro, you actually called him this time, mad respect

[@blckws6ta]

Smoke the whole picanha to 120, cut into steaks, and sear

[@guilopesg665]

You should come to Brazil, Max! Love your content

[@josephchapman7014]

Have you ever tried pecan wood? It’s so aromatic and not overpowering or bitter

[@bondspider007]

You can smoke a tri-tip like a brisket as well.

[@raiderng]

I love watching guy make all this good neat while I’m eating pizza rolls for breakfast lunch and dinner

[@lanceduke3522]

3 parts sweet paprika, 1 part garlic powder and 1 part onion powder. Sear fat on 250 Celsius then furn and cook meat at 200 Celsius until internal temp 59 degrees Celsius

[@nicolastosawa4448]

you got Churrasco right on the last one hahaha

[@wanderfilho5443]

Ah yes, an incredible audio-visual medium length entertainment from "MaximusTheProteinBasedMusculatureMan"

[@PaceyHoskins]

your vids are the best

[@lucasbohemia]

In Brazil we rock Salt only fire. On pan we use regular salt or we season after its done

[@luisdavidvasquez579]

Great video Max! Keep it up 🔥

[@Sergio_Paulo]

Yeah Max, with just one video you summoned an entire country, welcome to Brazil

[@pablocarvalho7884]

It is very safe to trust on tradition. There is a reason why we brazilians cook picanha the way we do

[@janosvitez7569]

Thank you for The video

[@-RJ-hw6qq]

I'm a fan. You are a master, man! 🤝🏻🙂

[@Gril_the]

When dude pulled the exact same salt that i have here it got me smiling bro

[@Benjamin-bo4rc]

Max I love your vids! thanks for being a great youtuber and keep putting out great content! 💯

[@MaxtheMeatGuy]

Thank you!!

[@agauerm]

Best way to eat picanha is at the churrascaria, it comes to the table straight from fire pit and they give you the thin slices from the outer part. At home it's not so good.

[@CapnRiggs2k5]

When he said that this was uncharted territory, I was literally thinking "Just ask Guga" and then just like that, he appears! 😂