Hot Things BBQ: https://hotthingsbbqschool.com/
Smokey Joe's Rubs: https://www.smokeyjoesrubs.com/
ProSmoke offset smoker: https://www.barbequesgalore.com.au/p/hark-hickory-pit-offset-smoker/HARKHICOFF.html
Matador Bullet Smoker: https://www.matadorbbqs.com.au/barbecues/smokers-and-cookers/0178178-catalyst-pro-smoker-with-wheel
Samba Disposable BBQ Gloves: https://www.sambafireandbbq.com.au/disposable-bbq-gloves-50-pack
Samba FireStarters: https://www.bunnings.com.au/samba-400g-smoke-n-grill-bbq-firestarter_p0603110
In this video, I’ll show you how to masterfully reverse sear a picanha (rump cap) for incredible flavor and tenderness! This is a step-by-step guide to dry brining, smoking, and searing for that perfect crust and juicy center.
Here’s how it all went down:
1️⃣ Dry Brine: The picanha was dry brined overnight with Loaded Smokey Joe’s Salt, allowing the seasoning to deeply penetrate the meat, enhancing flavor and tenderness.
2️⃣ Smoking: The ProSmoke Offset Smoker was fired up with premium wood chunks for a clean smoke. The picanha was smoked low and slow until it reached an internal temp of 120°F (49°C), infusing it with a rich, smoky flavor.
3️⃣ Searing: Once smoked, the picanha was seared over blazing hot charcoal to develop that golden crust and lock in all the juices.
🔥 Why Reverse Sear?
This technique ensures even cooking, a tender interior, and a mouth-watering crust that’s perfect for this cut of beef.
💡 Pro Tips:
Always slice against the grain when serving picanha for maximum tenderness.
Pair with chimichurri or a zesty cowboy butter for a flavor-packed experience.
🎥 Watch as I break down the process step by step, sharing tips and tricks to help you nail your next barbecue. Don’t forget to like, comment, and subscribe for more BBQ content!