Beef Picanha: Perfect for Smoking

(courtesy of jesspryles.com)

Ingredients:
1 whole picanha (about 2-3 lbs)

3 tablespoons Tim’s Texas 2 Step Top Shelf Gourmet Blend (available at

Hirsch’s)

½ cup water
2 tablespoons cider vinegar

Directions:

Prepare the meat. If picanha has a fat cap still on, be sure to trim away and remove any silver skin.

Preheat a smoker to 250℉.

Pat the meat dry, then apply Tim’s 2 Step Top Shelf Gourmet Blend rub generously all over the meat, pushing it in well.

Lay the picanha in the smoker. Combine vinegar and water in a spray bottle. Cook the picanha, spritzing every 20 minutes with the vinegar solution. Spritz only 5 times total – after this, you want to allow the bark to dry out and crust up.

Smoke the meat until it reaches an internal temperature of 130°F, which will take about 2-3 hours.

Wrap tightly in foil and rest in a cooler for 30-45 minutes, then slice against the grain and serve.