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The Best Method for Smoked Picanha

Name: The Best Method for Smoked Picanha
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 6 servings
Ingredients: 1 3-4lb Picanha roast; 1 tbsp kosher salt; 1 tbsp coarse black pepper; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp chili powder (optional)

6 servings

portionen

5 minutes

aktive zeit

2 hours 5 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 3-4lb Picanha roast

1 tbsp kosher salt

1 tbsp coarse black pepper

1 tsp garlic powder

1 tsp onion powder

½ tsp chili powder (optional)

Anweisungen

Preheat your grill to 225°F. Combine the seasonings in a bowl, then season your picanha liberally on all sides.

Place your picanha on the grates of the smoker and let it smoke for 1-½ hours, or until it reaches an internal temperature of 115°F.

Remove the picanha and increase the temperature of the grill to 450°F. Alternatively setup a charocal or gas grill for high heat searing. Once your grill has reached temperature, place the picanha back on the grates.

Sear the picanha until the internal temperature reaches 130°F. Flip and rotate regularly so that all sides achieve a nice sear.

When it reaches 130°F internal, remove it from the grill and let it rest for 10 to 20 minutes. Slice against the grain and serve immediately.

Nährwertangaben

Portionsgröße

Kalorien

6 kcal

Gesamtfett

0.1 g

Gesättigtes Fett

0.02 g

Ungesättigtes Fett

0.04 g

Transfett

Cholesterin

Natrium

1166 mg

Gesamtkohlenhydrate

1 g

Ballaststoffe

0.4 g

Zucker insgesamt

0.1 g

Eiweiß

0.2 g