The Best Method for Smoked Picanha

• porções: 6 servings
• tempo ativo: 5 minutes
• tempo total: 2 hours 5 minutes

Ingredientes

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)

Instruções

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.

Nutrição

• Calorias: 6 kcal
• Gordura Total: 0.1 g
• Gordura Saturada: 0.02 g
• Gordura Insaturada: 0.04 g
• Sódio: 1166 mg
• Carboidrato Total: 1 g
• Fibra Dietética: 0.4 g
• Açúcares Totais: 0.1 g
• Proteína: 0.2 g