Italian
Whole Picanha
by Chef Max Mariola · 1.1M subscribers on YouTube
Whole picanha (Brazilian cut of beef) cooked with the reverse sear method and smoked with oak chips from rum barrels. The meat is slow-cooked at low temperature while absorbing a delicate smoke aroma, then seared over high heat to form a crispy, caramelized crust. Served simply with coarse sea salt.
- Cook
- 1h
- Difficulty
- medium
Ingredients
4 items- PicanhaWhole piece, about 1.5-2 kg, Italian beef (from Mugello or Frisona cows).
- 5 pcsLegnetti di Quercia da Botte di RumOak wood chips from rum barrels, soaked in water for 1 hour before use.
- WaterFor soaking wood chips and for the drip pan under the grill to catch fat and create humidity.
- Coarse SaltCoarse sea salt, to taste.
Method
- Remove the picanha from vacuum packaging and pat it dry with paper towels. Let it rest outside the refrigerator for about 1 hour to reach room temperature.
- One hour before cooking, soak oak wood chips in water to prevent them from burning and to enhance smoke production.
- Set up the barbecue for indirect cooking at 100-120°C. Place a drip pan with water underneath the grill grate to catch fat and provide moisture.
- Insert a meat thermometer into the thickest part of the picanha.
- Place the soaked wood chips in a smoker box or directly on the heat source near the coals/burner.
- Place the picanha on the grill away from direct heat, close the lid, and smoke-cook for about 1 hour until the internal temperature reaches 30-35°C.
- Carefully remove the picanha from the grill and set it aside.
- Increase the grill temperature to high heat for direct searing.
- Score the fat cap of the picanha in a diamond pattern (optional, to help rendering).
- Place the picanha directly over the high heat and sear on all sides until a dark, crispy crust forms, about 2-3 minutes per side.
- Remove from the grill and let the meat rest for 5-10 minutes.
- Slice the picanha against the grain (following the direction of the muscle fibers) into thick slices.
- Sprinkle each slice with coarse sea salt and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
