Best way to cook a Wagyu Picanha Steak on a smoker

[@lugo1465]

As a brazilian who had Picanha in almost every way possible, I will tell you the worst way to make picanha is on low and slow cooking. Try cooking it on high heat, over charcoal, with a nice searing and you will have the best version of picanha. You can also use a skewer, which is a very traditional way to cook it here in brazil.

[@KellyBellysbackyardBBQ2024]

Thanks for the feedback. I slow smoked it first because I wanted the smoke flavor, but I bet it would be good the way you described too

[@LisaKnappster]

Looks yummy! 😋

[@KellyBellysbackyardBBQ2024]

Thank you 😋

[@silverf0x]

I was going to "roast you" from the title of the video, but after watching you did the best you could with that cut. It looks amazing and I would absolutely demolish it.
I don't think your butcher is being very honest though. Sure, that is from the same muscle as picanha, but picanha has a 1/2 to 1 inch fat cap that is essential to cooking it and for the authentic picanha flavour. As for it being "wagyu", that word has lost all meaning.

[@KellyBellysbackyardBBQ2024]

@@silverf0x thanks man I totally agree with you. It didn’t have the fat cap at all. As for the Wagyu the marbling wasn’t there I was expecting, but man that beef was just loaded with flavor and had that deep red color you want

[@notrosleague9340]

nice experiment but pls dont do that again lol.

[@KellyBellysbackyardBBQ2024]

@@notrosleague9340 what do you mean? Smoke picanha reverse seared came out amazing