Salt and nothing else. That's all the Queen of meats needs!
Salt and nothing else. That's all the Queen of meats needs!
^^^ what they said + what are you cooking on? and whole or steaks?
Whole. Figure on reverse sear. Start off on the MAK and then toss it over some blazing hot coals on the weber. 130 IT?
The first time I saw pincanha...butcher labeled it as coulotte. Butcher said to cut with the grain in to steaks...then slice against the grain before serving...it was very flavorful and tender.
Being smarter than the butcher next time I thought slicing against the grain it would be even more tender...WRONG. Very chewy.
Here is a video that nails prepping and cooking .
https://www.youtube.com/watch?v=cEgNPDXKVX8
My Picanha weighted 2.17 lbs. smoked it on the MAK at 225 for approximately 90 minutes until it reached 130 IT then rested it for 15 minutes, seared over blazing hot coals in the Kettle. I only seasoned with kosher salt. It was delicious.