► PRINT THE FULL RECIPE AT postalbarbecue.com/recipe/picanha-cooked-like-a-brisket/ ► ORDER BBQ RUBS AT postalbarbecue.com/shop
@colecon10122 жыл бұрын
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!
@fireblade1k9522 жыл бұрын
Gonna try this for sure this weekend. As a Brazilian I could never imagine smoking a picanha but that looks delicious!
@daddydutchbbq3 жыл бұрын
Loved the color Jabin ! Looked tender as my momma's heart !
@PostalBarbecue3 жыл бұрын
Thanks Kent! That Mad Cow is always delivers!
@leonidasneves79726 ай бұрын
Did u eat your mom's heart 😦
@spignata3 жыл бұрын
One of the best channels around anywhere.
@PostalBarbecue3 жыл бұрын
Hey thanks a lot for the kind words. Appreciate you watching 🙌🔥🔥🔥
@greglogan1522 жыл бұрын
I did this over the weekend and it was amazing! Such a nice change and super easy. Thanks for sharing.
@MichaelLevin3236 ай бұрын
I live this idea! I just got a picanha a little under 4 lbs. What was the IT when you wrapped it? Can't wait to try!
@stephenadams52413 жыл бұрын
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.
@PostalBarbecue3 жыл бұрын
Thanks man, I'm glad you loved the video. That's a good plan to add more "why" to the steps. Appreciate you watching bud!
@budgreenhalgh55232 жыл бұрын
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.
@danielploy91436 ай бұрын
Or stick it in the microwave for 56 seconds.
@codyduncan1953 жыл бұрын
I've cooked several picanha cuts, but never smoked like this. Going to have to try it. Looks amazing.
@PostalBarbecue3 жыл бұрын
Yeah this is completely different than picanha like steaks but worth a try for sure this way!
@GM-fx2jo Жыл бұрын
cool, wanting to try but wasn't sure what should be the internal temp....give it a go next week.
@TheDawgfathasBBQ3 жыл бұрын
MAn that looks great brother!!! I've been wanting to do this very cook for a while with a SRV picanha I've got in the freezer. That Madcow looks GOOD!!!
@PostalBarbecue3 жыл бұрын
Thanks man, appreciate it! You’ll have to try this and let me know what you think. Did I ever send you rubs? I can’t remember. Haha
@GrillinandChillinwithColeman3 жыл бұрын
What a great idea my friend. Never thought of trying it that way. I really like that SnS grill.
@PostalBarbecue3 жыл бұрын
Yeah man it was good! That SNS Grills Kettle is awesome too!
@markasplinhq Жыл бұрын
Picanha is my absolute favourite cut and smoking it will take it to the next level :) doing this over new year
@toddstropicals3 жыл бұрын
I've done picanha this way, but use pecan wood for smoke, I can testify that's it's awesome.
@EverettBBQ3 жыл бұрын
Beautiful looking bark on that Picanha and the tenderness of that final cook! Bravo, Jabin! 👏
@PostalBarbecue3 жыл бұрын
Thanks man, this turned out so good!
@MrVinnyboombottz2 жыл бұрын
Just did a 3 pounder today and it was awesome.
@aaronfriesen75573 жыл бұрын
Missed seeing you! Great video to get back at it!
@PostalBarbecue3 жыл бұрын
Thanks man. It was a nice few weeks break. But back at’er
@TheGuitarslinger1992 Жыл бұрын
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!
@beerbrewer7372Ай бұрын
Bought a Picanha today and will smoke tomorrow. Thanks for a great video. Liked and new subscriber! OBTW: The link for the recipe is broken.
@beers-jackofbbq3 жыл бұрын
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!
@PostalBarbecue3 жыл бұрын
YAS!!!! I can’t wait to see that brisket cook!
@beers-jackofbbq3 жыл бұрын
@@PostalBarbecue It is on the channel already, released about 2 weeks ago. Let me know it you want the link? Did send it through FB messenger, not sure if you got it?
@tranfam61492 жыл бұрын
Nice one. Following your video but ending up with too dried final (no juice at all). Any idea why please?
@makinbaconlowandslow76862 жыл бұрын
Looks amazing going to do it on Smoker Sunday.
@sannidaily3 жыл бұрын
Wow!! It looks very nice, I like it. 👍🏼 Thanks for sharing.
@PostalBarbecue3 жыл бұрын
You’re welcome. I hope you have a chance to try it one day!
@williamebner95092 жыл бұрын
thanks for this . very good information thank you
@kylelesage67263 жыл бұрын
Interesting you don't use a charcoal chimney or your Meater! Are you using a wired thermometer because the Meater battery won't last the full cook time?
@PostalBarbecue3 жыл бұрын
yeah that grillgun is way faster than using a chimney... thermometer i use based on how im feeling hahaha.. I often like to just be able to glance outside quickly and see.
@scoeat13 жыл бұрын
How would you compare the Slow and Sear grill to the Weber? I'm hearing the Slow and Sear doesn't hold the heat like the Weber. Is that true?
@PostalBarbecue3 жыл бұрын
No I haven’t heard that before. Honestly I have used my weber once since getting my slow n sear kettle in February simple because it functions the same as my old weber but with features that I love that arnt on the weber. As for not holding heat that would be user error ;) I’m actually going to be getting rid of my weber soon all together I think. Super happy with my SNS kettle.
@bbman43 жыл бұрын
Yo, Jabin, @Postal Barbecue, this looks great. 🔥 My butcher just mentioned this cut to me - thanks for post. Quick question - what briquette/charcoal tong are you using to move them when lit?
@PostalBarbecue3 жыл бұрын
Hey thanks Burt! You’ll have to pick it up from your butcher. I’d recommend trying it more traditional first time as steaks. Then after a few try it this way to change it up.
@PostalBarbecue3 жыл бұрын
The tongs are called “cherry pickers” from SNS grills.
@nasigoring1525 Жыл бұрын
I did one of these the other day and it was dry as a bone - was like an over cooked chicken breast. Is it more likely to be dry or do you have any recommendations for improving the moisture of the final product?
@TheLumberJacked Жыл бұрын
I would expect it to be dry with the low level of marbled fat in the cut. Maybe if it’s some Booji Wagyu kinda Picanha it might work, but the whole reason the brisket works is the marbling…I just can’t figure this one out.
@trentonpowers85702 жыл бұрын
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
@paula.24223 жыл бұрын
Wow, that looks awesome! I never thought of smoking a picanya like a brisket. I can tell you that whole 5lbs piece of meat wasn't all picanya...everything from the 3rd vein over is called koshanduru (? spelling) in Brazil...it's a much tougher cut. Nonetheless, I've got a picanya I'm going to smoke up like that. Thanks for another awesome video!
@PostalBarbecue3 жыл бұрын
Yeah it was massive! it actually was mostly picanha (vs koshandudle sp???) just a massive cow I guess which is why I knew i had to do something different with it! cheers bud!
@tiagofgarcia Жыл бұрын
Paul, this is the spelling for that meat above the 3rd vein: Coxão Duro (literal translation? hard mattress)
@TheThurmanMurman10 ай бұрын
Great video!
@AntsBBQCookout3 жыл бұрын
Beautiful bark on that beef 😍 Guga would be proud 😂
@PostalBarbecue3 жыл бұрын
thanks bud! it was super tasty!
@martystein34832 жыл бұрын
My question is why take a tender piece of meat, that responds best to traditional cooking methods and treat it like a brisket. I cooked a picanha the other night. I started it on my RecTeq, 225* till 110* IT. I then seared it to a nice crust on my Weber kettle. It was awesome. Brisket, due to the nature of the muscle, needs long, slow cooking to dissolve the collagen. You could cook a prime rib or a tenderloin to 200*, but, why would you.
@PostalBarbecue2 жыл бұрын
Sometimes you just need to try things in order to see what it’s like. That’s often how we discover new methods or flavours. This was a really great alternative to the more traditional cooking methods for picanha. I’d do it again but there’s no beating a traditional picanha cook.
@HookFacedКүн бұрын
Think outside the box, not in it
@GregRocheleau3 жыл бұрын
That looks delicious
@PostalBarbecue3 жыл бұрын
Thanks Greg. It sure was tasty!
@stonkodactyl92103 жыл бұрын
I might jump out the window after eating my cold turkey sub while watching this.
@PostalBarbecue3 жыл бұрын
bahaha... that's bad news watching on an empty stomach or when eating something not as tasty.. lol
@mofomoco8 ай бұрын
I wonder if your bark would form faster without spraying it. Moisture is the enemy of bark.
@jcortiz9483 жыл бұрын
Caray me encanta la picaña, hare tu receta en mi uds. Saludos amigo 😊
@PostalBarbecue3 жыл бұрын
cheers!
@BoslagerBBQ3 жыл бұрын
Looks freaking awesome, great looking cook!🍻
@PostalBarbecue3 жыл бұрын
Oh it was for sure! give it a try.
@mummycookshomemade3 жыл бұрын
Nice recipe, looks so delicious, Thanks for sharing.
@PostalBarbecue3 жыл бұрын
Thank you so much 😊
@UNITECV3 жыл бұрын
Yuuumm!!!
@PostalBarbecue3 жыл бұрын
Nom nom nom
@renanabboud-azran57983 ай бұрын
Can't find the recipe! Says page can't be found 😕
@michaellebu43122 жыл бұрын
Delicious 😋🤤
@dschmitt4 ай бұрын
Recipe is missing from the site.
@welovedji1116 Жыл бұрын
That looks very good!!!! IMA TRY YOUR WAY! You Should try to bringit to 190f then hold it for 10-14hour at 160f, it get so juicy on the whole piece not just that fat part, come on, u know u wanne try it haha
@narbekalantarians62692 жыл бұрын
Wow!
@fk89green36 Жыл бұрын
Top content
@marianneelena25303 жыл бұрын
Looks tasty 😋
@PostalBarbecue3 жыл бұрын
Why thank you. I’m curious what you might like to see on the channel?
@MrVinnyboombottz2 жыл бұрын
Largest picanha I can find is 3.2 lbs. Going to give it a try.
@PostalBarbecue2 жыл бұрын
Awesome. It’s worth a try for sure. 🔥🔥
@xdanielgs2 жыл бұрын
You should dip it in the juice pool that is left in the paper....
@thestarvingpigbbq96012 жыл бұрын
Damn! Yummy🍺🍻🍺
@kylelesage67263 жыл бұрын
and where did you get the butchers paper?!?
@PostalBarbecue3 жыл бұрын
You can find it online easily. this came from amazon.
@SanyaMochalov Жыл бұрын
OMG, U looks like me 10 years ago)
@lancehunter386Ай бұрын
200 degrees. I would be afraid to go that high.
@zcddrew2 жыл бұрын
6:57 have you really barbequed if you aren't playing guga music?
@Metal_Auditor3 жыл бұрын
I know picanha has a strip of silverskin between the fat and the meat. Did that affect the quality at all for you?
@PostalBarbecue3 жыл бұрын
It does not affect it at all.. think silver skin on a pork tenderloin, you can't notice it.
@Metal_Auditor3 жыл бұрын
@@PostalBarbecue really? When I cook it as strip steaks that silverskin tends to be chewy.
@PostalBarbecue3 жыл бұрын
@@Metal_Auditor I have never noticed it. I’ll pay extra attention with the picanha that’s in my fridge right now
@kartune5513 жыл бұрын
@@Metal_Auditor same it was chewy...and I've smoked it both ways, I like it medium rare center better then the brisket style...
@gregfefferman54093 жыл бұрын
Fun to do once, but it is a slightly inferior result at $14.99 a lb vs. $3.98 a lb.
@tommywallis6313 жыл бұрын
🔥🔥🔥👊🙌
@PostalBarbecue3 жыл бұрын
Yeah buddy! I hope you give this a try soon!
@BM16204 ай бұрын
Picanha is better than brisket, if cooked to medium rare. I personally wouldn't do a long smoke on one.
@abdulsantiago471010 ай бұрын
Overcooked!
@PostalBarbecue10 ай бұрын
Ha. It totally is because it’s done like a brisket so it’s done all the way up over 200F. ;)
@kv5013 жыл бұрын
So, you ever notice how you start almost every sentence with the word, “so?” 😂😂
@PostalBarbecue3 жыл бұрын
Soooo…. Yeaaahhh. Haha. It’s just one of those things I’m always trying to work on. 😂
@ivantheterrible7377 Жыл бұрын
That’s nothing. There’s a video for epoxy where this chick ALWAYS started off with “then i came in…” it was so frustrating.
@victorsuarez29542 жыл бұрын
So what??..😂
@spanthrax4 ай бұрын
what a waste of a perfectly good cut of meat
@mofomoco8 ай бұрын
He seems like he doesnt understand picahna
@joer17576 ай бұрын
Cook to med rare- med. 135. It’s not brisket. It’s not pot roast.