Smoked Picanha with Turkish coffee Rub
Perfectly seasoned and smoked Picanha with a turkish coffee rub.
Equipment
- smoker
- butcher paper or parchment
- meat probe
Ingredients
- 2 1/2 Tbs date honey (silan), per side
- 1 Tbs coarse salt, per side
- 2 tsp coarse black pepper, per side
- 3 tsp garlic powder, per side
- 2 tsp sweet paprika, per side
- 1 1/2 tsp turkish coffee(black coffee grounds), per side
- sprinkle of cayenne
- flaky salt, to finish(we use maldon)
Instructions
- Bring the meat to room temperature(this takes about 20 minutes to one hour). This is a crucial step to ensure the meat cooks evenly!
- Meanwhile, preheat your smoker to 220°f (105°c). You can use a wood, charcoal, or pellet smoker.
- Crosshatch the meat, making sure to just cut the fat.
- Pour over silan(date honey), and massage into the fat.
- Sprinkle over seasonings evenly. (my husband likes to wear gloves for this step)
- Pat the seasonings into the meat, getting inside the crevices of the crosshatch and all edges.
- Place the meat into the smoker, fat side up. Insert your meat probe into the thickest part of the meat(not the fat), halfway through. Close the lid of the smoker.
- Keep an eye on the probe and remove meat when it reaches your desired doneness. (we take out the meat when it reaches 134°f (54°c- 56°c) which is medium rare. This takes around 1.5 hours but the time will vary based on your smoker.
- Wrap the meat in butcher paper like you would wrap a present. If you dont have butcher paper use a large square of parchment paper on top of a square of tin foil.
- Let sit for 30 minutes and then slice thinly against the grain. Gently press down on the pieces to fan them out and slide a knife under the stack of slices. Transfer to a long serving platter, sprinkle with flaky salt to finish, serve, and enjoy!