Description
Picanha steak cooked in a barrel cooker, based on the instructions from HowtoBBQright.com
Ingredients
Scale
- Picanha steaks (or some sirloin cap roasts that you butcher into steaks across the grain yourself)
- 2 Tbsp kosher salt
- 2 Tbsp of your favorite BBQ rub (optional)
- Chimichurri for serving
Instructions
- Preheat your grill or barrel cooker to 300°F (149°C). Set up the air probe from your Smoke X2 to monitor the temp.
- Bend each steak into a crescent with the fatcap on the outside and pierce them through with a skewer. Fit 1–2 pieces per skewer.
- If you are rigging up your own hanging skewers, bend one end of each skewer to a 90° angle. (Yes, this might ruin them for future cooks. You can straighten them to some extent again and reuse them.)
- Season the steaks of meat generously with coarse salt. A few other seasonings like some dried herbs and black pepper are welcome, too. Any BBQ rub can now be applied.
- Insert a probe from your Smoke X2 into the thickest part of the meat and hang the skewers in your cooker, threading the probes through the hanging-bar holes. If you’re grilling, place them on your grill, using good probe-cable management techniques.
- Adjust the air probe in the cooker so that it is at the same level as the meat. (Thread it through the bar-holes also.)
- Set the alarms on your Smoke X2: the high alarm on the meat channel to 125–130°F (52–54°C), the low alarm on your air channel to 275°F (135°C), and the high alarm on the air channel to 325°F (163°C).
- Close the lid and let the picanha steaks cook.
- When your Smoke X2 alerts you that the target temperature has been reached, verify it with a Thermapen ONE.
- Allow the meat to rest for a few minutes, then carve the meat directly from the skewers with a sharp meat-slicing knife.
- Serve the mound of meat with chimichurri and stand back to receive the accolades.
