I let the picanha come up toward room temperature before seasoning. No binder used. I seasoned all sides with salt, pepper, and garlic, then packed the top with a rub called Gunpowder for an extra layer of texture and flavor.
I set up my Weber kettle for two-zone cooking and started the fire slow. Before the meat ever hit the grate, I let the kettle roll clean pecan wood smoke first to build flavor into the cook from the beginning.
I cooked the picanha fat-side up the entire cook until the final flip. I let it cook until it hit 125 internal, then sprayed the top with I Can’t Believe It’s Not Butter and kept it rolling until 140 internal. After that, I flipped it fat-side down for about 2 minutes to let the fat cap char up and render over the fire.
While it rested, I glazed it lightly with fireshire W Sauce for an extra savory finish.
I was supposed to let it rest longer, but YOLO.
milzz on
Looks incredible
Joezze on
You look shocked that it turned out lol.
Great job on the cook!
digitalmaven3 on
That looks amazing. That char but still not overcooked, well done.
danthetrafficman on
Bro that plate with the beans and mac and tater salad, wooooweeee I’m fucking hungry
Whiplash17488 on
My goodness. That looks good. A Brazilian told me it just needs some course salt after slicing. I tried it like that. Devine.
KrazyCroat on
God damn bro that is making my mouth water!
makemeking706 on
Somebody get this man a bigger board.
Oldmantim on
I see your post all the time, I love you man.
I wish I was your neighbor, I bet you are a great person to hang out with.
firedmyass on
I’d eat any food this man wanna serve me with a *quickness*
AHappyManMan on
Dude, id eat anything you put in front of me.
Nara_RyUko on
I am literally salivating all over the damn screen 😭😭😭😭
That looks incredible!
DickHopschteckler on
Well that certainly looks delicious
Godtrademark on
I got a 20 gal smoker as a gift but I’m broke. U got a chicken thigh recipe?
Crime_Dawg on
The meat master strikes again. Your shit always looks fire
Twenty_Seven on
“But now, I say, it’s enough talking and time to eat, so lessdewwwettttttt.”
sowhat59 on
Dude, you keep posting pics but not selling it and i don’t think you live near me anyway. — ppl in my area don’t do bbq right. No way you live in my city.
At this point i gotta day it’s unethical to keep posting these juicy meats and making people suffer!!!
PHXplz on
Amazing shit, my guy. Looks delicious.
AStoy05 on
Is it strange to say that if a guy who looks like this tells me he has some BBQ for me, I know it is going to be good?
eddie_koala on
That’s a nice looking blade.
Which knife is that?
Symphonic7 on
This the ticket right here, great looking meat bro
Trav1989 on
This boy be COOKIN.
This is my new chives thread to follow. Love seeing this dudes creations
dardenus on
I’ve never see. That blanket, seems like a good idea
metal_face_doom on
Bro is staring in to my soul , with that “You know you want this picanha” stare. 🫡
Lone-flamingo on
I misread the title as “piranha” and was extremely confused for a couple of seconds. That was *not* what fish was supposed to look like. That looks amazing for beef though!
Pjstjohn on
This redditer knows what he’s about. I’d go for dinner any day.
SenorSorrow on
Another killer post. Thanks for sharing!
LoreReasonWhy on
Is that H-E-B picanha? Looks amazing
mynameisdavis85 on
You can make Picanha for me anytime. That looks awesome.
shadowCloudrift on
Why is it so oddly satisfying to see the flames cooking the meat like that?
31 Comments
Picanha Recipe Breakdown
I let the picanha come up toward room temperature before seasoning. No binder used. I seasoned all sides with salt, pepper, and garlic, then packed the top with a rub called Gunpowder for an extra layer of texture and flavor.
I set up my Weber kettle for two-zone cooking and started the fire slow. Before the meat ever hit the grate, I let the kettle roll clean pecan wood smoke first to build flavor into the cook from the beginning.
I cooked the picanha fat-side up the entire cook until the final flip. I let it cook until it hit 125 internal, then sprayed the top with I Can’t Believe It’s Not Butter and kept it rolling until 140 internal. After that, I flipped it fat-side down for about 2 minutes to let the fat cap char up and render over the fire.
While it rested, I glazed it lightly with fireshire W Sauce for an extra savory finish.
I was supposed to let it rest longer, but YOLO.
Looks incredible
You look shocked that it turned out lol.
Great job on the cook!
That looks amazing. That char but still not overcooked, well done.
Bro that plate with the beans and mac and tater salad, wooooweeee I’m fucking hungry
My goodness. That looks good. A Brazilian told me it just needs some course salt after slicing. I tried it like that. Devine.
God damn bro that is making my mouth water!
Somebody get this man a bigger board.
I see your post all the time, I love you man.
I wish I was your neighbor, I bet you are a great person to hang out with.
I’d eat any food this man wanna serve me with a *quickness*
Dude, id eat anything you put in front of me.
I am literally salivating all over the damn screen 😭😭😭😭
That looks incredible!
Well that certainly looks delicious
I got a 20 gal smoker as a gift but I’m broke. U got a chicken thigh recipe?
The meat master strikes again. Your shit always looks fire
“But now, I say, it’s enough talking and time to eat, so lessdewwwettttttt.”
Dude, you keep posting pics but not selling it and i don’t think you live near me anyway. — ppl in my area don’t do bbq right. No way you live in my city.
At this point i gotta day it’s unethical to keep posting these juicy meats and making people suffer!!!
Amazing shit, my guy. Looks delicious.
Is it strange to say that if a guy who looks like this tells me he has some BBQ for me, I know it is going to be good?
That’s a nice looking blade.
Which knife is that?
This the ticket right here, great looking meat bro
This boy be COOKIN.
This is my new chives thread to follow. Love seeing this dudes creations
I’ve never see. That blanket, seems like a good idea
Bro is staring in to my soul , with that “You know you want this picanha” stare. 🫡
I misread the title as “piranha” and was extremely confused for a couple of seconds. That was *not* what fish was supposed to look like. That looks amazing for beef though!
This redditer knows what he’s about. I’d go for dinner any day.
Another killer post. Thanks for sharing!
Is that H-E-B picanha? Looks amazing
You can make Picanha for me anytime. That looks awesome.
Why is it so oddly satisfying to see the flames cooking the meat like that?
oh man, Guga got tan.