Ok, so yesterday I cooked two picanhas I got at Costco for $6.99 a pound. I read last year's thread and one group recommended reverse searing the whole picanha and one group said cut it into two inch steaks and sear.

I decided to attempt a hybrid. I sliced the meat side with the grain every 2 inches but did not cut through the fat cap. Then I salted the surface area including the cuts.

Then i smoked it to 115 internal temp, then seared it until it was 130 and pulled it.

Rested 5 min and sliced the steak thinly against the grain. It turned out unbelievably good. Good salt coverage, enough sear crust on surface area, good smoke flavor, super juicy, and still really easy to cook!

Address?

I'd eat it!

Bumping for PSA. HEB Prime 1 Picanha on sale ITL Houston

I did 2 picanhas a couple weekends ago. First time I've tried it.

I did one like a brisket (rub, smoked whole at 250-275*, wrapped at around 165* and pulled when probe tender, around 200*) Sliced against the grain like a brisket.

The other one, I cut with the grain into 5 steaks leaving the fat cap on. Sea salt, course black pepper, garlic salt. Cooked like steaks on a cast iron griddle on my gas grill, between 350-400* browning all sides, then moving to "cold" side of grill (fat cap up) and letting internal temp come up to 125-130*.

Both were good, but I preferred the "steak prepared" version. Will definitely do this again!

TX AG 88 said:

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I did 2 picanhas a couple weekends ago. First time I've tried it.

I did one like a brisket (rub, smoked whole at 250-275*, wrapped at around 165* and pulled when probe tender, around 200*) Sliced against the grain like a brisket.

The other one, I cut with the grain into 5 steaks leaving the fat cap on. Sea salt, course black pepper, garlic salt. Cooked like steaks on a cast iron griddle on my gas grill, between 350-400* browning all sides, then moving to "cold" side of grill (fat cap up) and letting internal temp come up to 125-130*.

Both were good, but I preferred the "steak prepared" version. Will definitely do this again!

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I prefer the steak prepared method too. Reverse sear. Mmmmmmmm

Leave it whole and score the fat. Cook it fat side down on about 350 for about 5 minutes. Take it off, tent in foil and crank the heat up to about 450. While it's getting hot, cut into steaks about 1-1.5" thick WITH the grain. Once the grill gets to temp, cook them like a steak. Cut against the grain after resting. I've done it all the ways and this is my favorite.