איך להכין פיקניה במעשנה עם קראסט מטורף ועסיסיות מושלמת 🔥🔥🔥 | Picanha

Today I'm making picanha in a smoker with a crazy crust and perfect juiciness 🔥🔥🔥 I started with a quality piece of picanha, rubbed it with olive oil, and seasoned it simply but precisely: salt, ground pepper, and garlic powder. From there, it went into a pellet smoker until it reached an internal temperature of 52 degrees - to maintain perfect juiciness on the inside. After smoking, I transferred the piece to a hot charcoal grill 🔥 for a strong sear and a crispy, precise crust on the outside. Finally, I let the meat rest for a few minutes to keep all the juices inside, then I sliced ​​it and it came out just perfect. If you liked the recipe - don't forget to subscribe to the channel 👍 There's a lot more meat, smokehouses, and grills on the way!