I have watched many videos on how to do a Picanah and this is the one that I decided to try, and man was it amazing! Probably won't ever do one another way!
Nothing dies on the internet! Just got a picanha and will try smoking it today (Thanksgiving) using this great video as my guide. Thanks for providing an informative and entertaining demonstration!
Made this on Saturday and have to say it was fantastic. Followed his recipe and cooking instructions exactly as he did - mouthwatering delicious. Try this!
Just did this on my weber kettle, forgot to shake the salt off, but that's my bad. Am blown away, we love picana, and normally cook it on skewers over wood, this was beautiful. Many thanks, great work 👏
Great video! I’ve been wanting to try smoking the rump ca...... I mean picanha for a while! I love the torch idea. Great job and it looks amazing! Subscribed to you!
Have followed this Recipe without Deviation several times and yet again today. Perfect every time on a my Traeger smoker. My guest think I’m a BBQ Master.
Nothing beats picanha the way they cook it at a Brazilian Churrascaria, but smoked picanha is a very close second. Picanha is a staple in our house. Good video!
Love this. I know that you're using another smoker these days, but I'm still running the GMG DB and it's been a winner for me. This is a recipe that I'll have to try next. Great video!
Still have my trusted DB (actually 2 DB and 1 DC) and will probably start using it more again. Just love how consistent it is when it comes to temperature!!
Just made a killer picanha today with help and inspiration from your video. Thank you! I didn’t think I’d have time before a buddy arrived and I wanted to do a test anyway so I cooked it hot and fast (around 400f) for around 2 hours with awesome results. I think it’s a very forgiving cut of beef to learn and experiment with. My favorite at this point.
Hello I have done this recipe a couple of times and every time is a hit. Making it today again, I would like to know the brand of your Torch and where did you buy the rack where you put the meat to rest? Thank you in advance
Rommel J. Jiménez the torch was made by sansaire but sadly they have stopped making them - the grate is just a regular baking rack that you could buy in any grocery store - very happy that you like it!!
Rommel J. Jiménez absolutely, they will work fine. You can also check out the searzall attachment that you can attach to any torch and get a better spread of the heat - it works great!
What kind of torch are you using? I’ve been told you need to be careful what fuel is used as some leave a residual fuel flavor to your food? This looks awesome. The half pound of butter didn’t hurt anything either. Thank you for sharing! Jeff from Sugar Land Texas
Jeff Davis I used a sansaire foodgraded torch - they don’t make them anymore though. Check out the searzall attachment - works really well as well. I haven’t felt any residual food flavor so my thought process is that if the best restaurants in the world can torch their food - who am I to go against that 😀😀 and yes, everything tastes better with butter 👍👍
Hi, awesome way to cook piranha ! I wonder where you get that torch, would you provide a link? Also, how long did it take to get that 125 degrees temp? and what type of wood you used? thank you!
Javier De La Torre it is a sansaire but I think they went out of business. I think it took about 90 minutes to get it up there and I like oak/hickory for the picanha
Good one but your cut is wrong... final cut has to be against grain... so if you slice it first, it has to go with grain 👍🏽 im from venezuela and this is what we always use when grilling
Carbon, do you guys like to smoke/grill them whole or as steaks? I've done them as steaks before and wanted to try whole smoked. I'm not a fan of the skewered ones. Thanks for the help!
I have watched many videos on how to do a Picanah and this is the one that I decided to try, and man was it amazing! Probably won't ever do one another way!
Brett Smith thanks, I appreciate it!!
Nothing dies on the internet! Just got a picanha and will try smoking it today (Thanksgiving) using this great video as my guide. Thanks for providing an informative and entertaining demonstration!
Hope you like it!!
Made this on Saturday and have to say it was fantastic. Followed his recipe and cooking instructions exactly as he did - mouthwatering delicious. Try this!
It is a great cut of meat!! Glad you liked it!!!
Just did this on my weber kettle, forgot to shake the salt off, but that's my bad.
Am blown away, we love picana, and normally cook it on skewers over wood, this was beautiful.
Many thanks, great work 👏
Glad that you liked it!!!
Just made this recipe for dinner. Wow that is great! Thanks for the recipe!
Benjamin Buxton glad you liked it 👍👍👍
Great video! I’ve been wanting to try smoking the rump ca...... I mean picanha for a while! I love the torch idea. Great job and it looks amazing! Subscribed to you!
TN Grillin’ & Smokin thanks, i really appreciate it!! Old video but I love Picanha !!
Have followed this Recipe without Deviation several times and yet again today. Perfect every time on a my Traeger smoker. My guest think
I’m a BBQ Master.
Great to hear! I am glad to hear feedback like that!!
Nothing beats picanha the way they cook it at a Brazilian Churrascaria, but smoked picanha is a very close second. Picanha is a staple in our house. Good video!
One of my favorites for sure!!
Tack för ett bra och mycket gott recept på picana! Hälsningar från Karlstad, Sverige
Ulf Magnusson tack Ulf - kolla också in receptet på picanha steaks vilket jag faktiskt gillar bättre!!
@@BigSwedeBBQ Tack Johan! Ska prova det nästa gång. 👍
Love this. I know that you're using another smoker these days, but I'm still running the GMG DB and it's been a winner for me. This is a recipe that I'll have to try next. Great video!
Still have my trusted DB (actually 2 DB and 1 DC) and will probably start using it more again. Just love how consistent it is when it comes to temperature!!
@@BigSwedeBBQ Same here. Just stays rock solid. Great to hear that you'll be using them again in some future videos, as I've enjoyed your channel!
This was amazing Picanha. Made this a couple months ago and making another tonight
That is awesome - it is one of my favorite things to cook - great flavors!!!
Thanks for helping came out amazing ❤️!
great video! thank you for doing it!
Just made a killer picanha today with help and inspiration from your video. Thank you! I didn’t think I’d have time before a buddy arrived and I wanted to do a test anyway so I cooked it hot and fast (around 400f) for around 2 hours with awesome results. I think it’s a very forgiving cut of beef to learn and experiment with. My favorite at this point.
thks mate, will try this one!
Ali Rawidduh hope you like it👍👍
Man, i need to get a torch as part of my barbecue arsenal...
Its an awesome way of giving a finishing touch (especially when you have guests and wants to show off :-))
It's the QUEEN of steaks.
I got a Traeger Pro 22 for fathers day. I'm going to give this a run in it.
Hello I have done this recipe a couple of times and every time is a hit. Making it today again, I would like to know the brand of your Torch and where did you buy the rack where you put the meat to rest? Thank you in advance
Rommel J. Jiménez the torch was made by sansaire but sadly they have stopped making them - the grate is just a regular baking rack that you could buy in any grocery store - very happy that you like it!!
Big Swede BBQ Do you think a torch like the ones that they sell at HomeDepot will work the same and it is safe to use with food?
Rommel J. Jiménez absolutely, they will work fine. You can also check out the searzall attachment that you can attach to any torch and get a better spread of the heat - it works great!
What kind of torch are you using? I’ve been told you need to be careful what fuel is used as some leave a residual fuel flavor to your food? This looks awesome. The half pound of butter didn’t hurt anything either. Thank you for sharing! Jeff from Sugar Land Texas
Jeff Davis I used a sansaire foodgraded torch - they don’t make them anymore though. Check out the searzall attachment - works really well as well. I haven’t felt any residual food flavor so my thought process is that if the best restaurants in the world can torch their food - who am I to go against that 😀😀 and yes, everything tastes better with butter 👍👍
Were you in the strongman competitions?? Great video btw
That’s funny - probably thinking of Magnus ver Magnusson from Iceland - I get that sometimes 😀😀😀 thanks for the kind words 👍👍👍
Hi, awesome way to cook piranha ! I wonder where you get that torch, would you provide a link? Also, how long did it take to get that 125 degrees temp? and what type of wood you used? thank you!
Javier De La Torre it is a sansaire but I think they went out of business. I think it took about 90 minutes to get it up there and I like oak/hickory for the picanha
How many hours into smoker before to foil wrap up?
Eduardo Almeida depends on the size of the Picanha - between 1 hr to 90 minutes - take it to internal temp 120
Good one but your cut is wrong... final cut has to be against grain... so if you slice it first, it has to go with grain 👍🏽 im from venezuela and this is what we always use when grilling
Carbon, do you guys like to smoke/grill them whole or as steaks? I've done them as steaks before and wanted to try whole smoked. I'm not a fan of the skewered ones. Thanks for the help!
BigALBBQ always as whole and then cut them into steaks 👍🏽
That's absolutely right!
How long did it take to smoke? I have a Traeger and dying to try this! What temp should it be smoled at?
Smoke at 235 until it reaches an inner temp of around 125 before searing - takes about 60-90 minutes
When you get a little excited, you start sounding like Arnold Schwarzenegger
Yaaaa he eats da picanha and all dos kinda tings.
Good job Swede
Thank you 👍👍👍
Totally agree with the "Rump Cap" name.
Ja då kör vi ett test på Treager'n👍
Joakim Ståhling lycka till - hoppas det smakade bra!!
Blev jättebra!
Körde iofs utan brännare,men saltet gav verkligen det där extra.Frugan lyrisk👍
@@joakimstahling6011 Vad kul!!! Nu blev man sugen pa Picanha!!
What type of wood did you use to smoke?
Carlos Hernandez oak works really well
Beautiful and tasty cheap cut of meat!
Yeah, it is so flavorful!!
Moist
SigmaElement 👍👍