Picanha - My Favorite Cut of Meat | Swine & Bovine Barbecue

Things I Use:
- Sausage Stuffer
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- Sausage Casings
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- Sausage Pricker
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- 12 Mesh Black Pepper
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- Charcoal Torch
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- Nitrile Gloves
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- Trimming Knife
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- Slicing Knife
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- Chef's Knife
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- Charcuterie Book
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- Camera
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-35mm Lens
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-24mm Lens
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-Wireless Microphone
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-Shotgun Microphone
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-Tripod
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[@broysbbq]

Absolutely perfect bro!

[@swinebovinebarbecue]

Thanks, Brandon!

[@THutch556]

Great video Drew, I just did the exact same thing recently. I have Wild Fork grocery stores all around me, so I pick these up regularly. Nicely done.

[@SuperPfeif]

Awesome!

[@hojobbq]

Another great video - will have to use your method - I have always smoked whole with a reverse sear to medium rare -

[@Trumpetmaster77]

Beautiful cook! I have yet to cook this cut but I will be soon! Thanks for sharing!

[@swinebovinebarbecue]

Thanks for watching!

[@narbekalantarians6269]

Pichana is such an awesome cut. I'll sometimes skewer them (for show). Dry brine is def the way to go. Looks great.

[@swinebovinebarbecue]

I want to try them out on a skewer some day. It looks awesome

[@dilippatel3268]

excellent video

[@randypoe560]

very nice

[@johnnyboyA76]

Drew, would you get similar results dry brining a tri-tip? Was thinking of going that route for an upcoming cook. Thanks!

[@swinebovinebarbecue]

Yep! I’ve dry brined tri tip before with great results. It works fantastic for any larger cut of meat

[@fishon6058]

Go garlic butter 😊