Brazilian Smoked n’ Seared Picanha
- 1 Picanha (3-4 Pounds)
- 2 1 Whole Pineapple (Cut Into Squares Only Half Is Needed.)
- 3 Brazilian Salt To Taste For The Picanha
- 4 Habanero Sea Salt To Taste For The Pineapples
- 5 Trompo King Meat Stacker Or Skewers
- 6 Fogo Eucalyptus Lump Charcoal
- 7 Char-Griller Grills Ceramic Akorn
- 8 Char-Griller Grills Smokin’ & Pizza Stones
- 9 Char-Griller Grill Gloves
Delivering on steakhouse vibes with a side of explosive flavor, this Brazilian Smoked n' Seared Picanha is everything you need to make your weekend or weeknight dinners epic.
- Cut Pineapples into small squares. Only ½ of the pineapple will be needed.
- Rinse the Picanha using cold water and pat dry with a paper towel.
- Remove any loose fat from the top and bottom of the meat but don’t remove off to much fat. The fat on Picanha tastes great and provides tremendous flavor to the meat during the cooking process.
- Slice the Picanha into two inch thick strips. Use
- Slice the meat diagonally going with grain. When the meat is sliced when it’s done is when you slice against the grain.
- Apply even layer to taste of Brazilian Salt to all sides of the Picanha.
- Season all sides of the pineapples squares with Habanero Sea Salt to taste
- Using a Trompo King or Skewers, stack the Picanha curving the meat into a C shaped form and also stack the pineapples.
- Ignite lump charcoal and preheat grill to 300°.
- Add the Char-Griller Grills Smokin’ Stone & Pizza Stone for the smoking portion of the cook.
- Add the Trompo King or Skewers with the Picanha to the grill/smoker.
- Smoke the Picanha until internal temperature 125° is met, takes about 40 minutes.
- Remove the Trompo King or Skewers with the Picanha from the grill/smoker and set aside.
- Remove the Char-Griller Grills Smokin’ Stone & Pizza Stone using a Char-Griller Grills Grill Glove and place under the grill/smoker.
- Time to sear the Picanha to internal temperature: 135°
- Add a bit more lump charcoal to the grill/smoker, insert the grill grates, open up the top and bottom vents to allow the grill/smoker to get hot: 420° and over.
- Place the Picanha onto to the grill/smoker grates for two minutes each side or until internal temperature 135° is reached.
- Remove the Picanha from the grill/smoker, add additional Brazilian salt to taste. Allow the meat to rest for 10-25 minutes before slicing.
- Slice the Picanha against the grain and enjoy