@beckandbulow: The kids made a whole Picanha roast ✨ Prep Time: 15 mins | Cook Time: 2-3 hours | Servings: 4-6 Ingredients 1 whole Picanha roast (approx. 2.5–3.5 lbs) Coarse Kosher salt (or heavy flaky sea salt) Optional seasonings: Coarse black pepper, garlic powder, or a beef rubInstructions Prep the Meat: Using a sharp knife, score the thick fat cap in a cross-hatch (diamond) pattern. Do not cut through to the meat. This allows the seasoning to penetrate and the fat to render properly. Season: Coat the roast generously with Kosher salt on all sides. Tip: For the best flavor and crust, dry brine the meat in the fridge uncovered for 2-4 hours (or overnight). Smoke Low & Slow: Set your smoker to 225°F or 250°F. Place the picanha in the smoker (fat cap up) and smoke until the internal temperature reaches 115°F to 120°F (about 1.5 to 2 hours). Rest: Remove the roast from the smoker and let it rest on a cutting board for 15-20 minutes while you heat up your grill or cast-iron skillet.Sear: Crank the heat on your grill or cast iron pan to high (around 450°F-500°F). Sear the picanha for 1 to 2 minutes per side to build a beautiful, crispy crust, paying special attention to render the fat cap. Pull the roast off when the internal temperature is around 130°F (for medium-rare). Slice & Serve: Let the meat rest for 10-15 minutes. Slice the roast against the grain into individual steaks. #cooking #family #health #food #meat
