Brisket-Style Picanha with Big Smoke and Bold Flavor
8:48
MSNAaron Palmer | Low n Slow Basics
Brisket-Style Picanha with Big Smoke and Bold Flavor
If you’ve only grilled picanha, it’s time to try the brisket-style approach. This cook turns the Brazilian favorite into a smoky, melt-in-your-mouth masterpiece with crispy bark and tender slices. Perfect for anyone who wants brisket vibes without the full-day commitment. You’ll be hooked.
9 months ago
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I kept this Picanha roast whole (keeping that fat cap) and smoked it on a Drum Smoker over pecan wood. Sourced this one from The Butcher Shoppe! I made a Garlic Butter and basted it several times during the cook. When you baste with butter over charcoal, you get those little flare-ups and the flames kiss that fat cap…. And that’s why I love smoking on a Drum! I pull it at 125 internal and let it rest so it’s a perfect medium rare. You can save any extra garlic butter for steak dippin’! Garlic Bu
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