Brisket Style Picanha is as good as it sounds! Chef Tom takes a flavorful South American cut of meat, seasons it up and smokes it like a brisket. He then adds slices back into juice and puts it together with sauce and a piece of bread. It's a fun technique for cooking Picanha you'll want to try!
Comments (2)
- Comment Author: James
I don’t understand the sub 5.0 votes. Made this using temperatures, not times as the guide, and it was amazing. Cooked to 165 internal with fat cap down (3 lbs roughly 4.5hrs), foil wrap with the juice and fat cap up for another 3.5hrs and it was at 215. Let it rest 45 minutes and it was like a super rich brisket. Amazing!! PS, I used plain worchestershire in place of the “W Sauce” in this recipe.
- Comment Author: gerald lowman
hi chef tom, im going to be in a cba sanctioned cook-off and was wondering if turning the picanha slices would be just as effective as the brisket slices, ill be using a brahman beef which is very marbled. could it wow the judges? lol.
