Smoked Pastrami Picanha

Try a turning point on Pastrami by making Pastrami Picanha. This recipe brings the Brazilian classic to a completely new level.

How do you face it?

Practically any type of meat can be transformed into homemade Pastrami. It is simply the process of cure of several days in a wet box salary. Then, season with Pastrami rubs and smoking it at the right temperature.

Since today we are using Picanha, which is a beef or coulot beef cap, you don’t have to smoke it for a long time as you do with your chest.

Instead, you want it cooked on medium or medium rare. Personally, I like that it ended around 140f degrees, which requires only about 20 minutes.

Get ingredients of the recipes

• Brine: Mix the brine. Put the Picanha in a plastic salary bag. Pour enough brine over to cover it. Remove the air from the bag and tie it in a knot. Put it in a large bowl in the refrigerator for 5 days.

• Rinse: After 5 days, remove the roast from the brine. Rinse under cold water and dry with a paper napkin.

• Slice: Cut the roast into thick slices. Make sure to cut against wheat.

• Season: Apply the PastraMi rubs evenly on all sides of the slices.

• Dry frosts: Put on a pan in the refrigerator and dry for another day.

• Heat grill: Set the grill with an indirect cooking area.

• Spit: Take a slice and fold in the shape of the letter C. Slide on a long sword or on a grill sword. Repeat with all slices.

• Grill: Put the skewers on the grid on indirect heat. Cook, often rotating for about 15-20 minutes or until the meat reaches an internal temperature of 140f.

Calories: 180KcalCarbohydrates: 2GProtein: 35GFat: 3GSaturated fat: 1GPolynsaturo fat: 1GMonolysatuine fat: 1GTrans fat: 0.01GCholesterol: 94mgSodium: 81mgPotassium: 623mgFiber: 0.3GSugar: 0.1GVitamin A: 77IuVitamin C: 0.4mgSoccer: 37mgIron: 2mg

Nutritional information is calculated automatically, so they should be used only as approximation.

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Ingredients

• Rump Steak: This is a beef beef cap. It can be difficult to find in the grocery store, so I order Picanha from the Snake river Farm. (Use the Girlscangrill code to save 10%)
• Canned beef brine: This is the hardening liquid that gives Pastrami its unique flavor and color. It is made with sodium nitrite (pink hardening rooms n. 1), kosher and pickled salt.
• Pastrami Rub: This homemade rubbing was designed with spices especially for the Pastrami. The mixture includes black pepper, coriander, mustard seeds, coconut palm sugar, smoked paprika and garlic.

See the complete recipe card above for portions and a complete list of ingredients.

How to cook Pastrami Picanha

1. Step one: Mix the brine. Put the Picanha in a plastic salary bag. Pour enough brine over to cover it. Remove the air from the bag and tie it in a knot. Put it in a large bowl in the refrigerator to cure for 5 days.

2. Step two: After 5 days, remove the roast from the brine. Rinse under cold water and dry with a paper napkin.
3. Third step: Cut the roast into thick slices. Make sure to cut against wheat.

PRO TIP: Because we're going to place the slices on skewers and cut the meat sideways off the skewers, you want to start with it sliced against the grain. 

4. Passage Quattro: Apply the PastraMi rubs evenly on all sides of the slices.
5. Step five: Put on a pan in the refrigerator and the dry brine for another day.

6. Step you are: The next day, set the grill with an indirect cooking area. I like to use a hole for open fire for this cook. I use the Barbecue And push the coal of cowboy to the edges of the grill and leave the center open.

To cook this on a pellet grid, set the grilled temperature at 375 degrees. To cook this on a Ninja Flexflame, set the grill on roasted/cook and the temperature on 375f.

7. SEVEN passage: Take a slice and fold in the shape of the letter C. Slide on a long sword or on a grill sword. Repeat with all slices.

8. Step Otto: Put the skewers on the grid on indirect heat. Cook, often rotating for about 15-20 minutes or until the meat reaches an internal temperature of 140f.

How to serve Picanha Pastrami

It is really fun to serve this side of the table as they do in Brazilian restaurants. Bring the sword to the table and use a sharp knife to cut the side of the meat.

Dress it with a little chimichurri sauce. The meat can be appreciated in a simple way or on the sandwiches.

Warehouse

Keep Patramha Painha left in an airtight container in the refrigerator for a maximum of 7 days. You can also freeze it for a maximum of six months. It can be enjoyed cold or you can warm it in the microwave.