Smoked BBQ Picanha Onigiri on the Pellet Grill
Welcome to the Mothership! Today we are smoking a sirloin cap – AKA Picanha to perfection, brisket style. Brisket, brisket flat, chuck roast, or any great low and slow beef cut will work perfectly here.
Once we have our meat smoked, we are making some perfect Japanese rice, and creating our very own Smoked BBQ Onigiri (Rice Balls)! This an awesome twist on a perfect finger food, and well worth trying! Sound good? Lets get started…
Ingredients:
Picanha ~4.5lbs (or any low and slow beef cut)
Coarse Black Pepper
Lawrys Seasoned Salt
Garlic Powder
Japanese Short Grain Rice
Japanese BBQ Sauce
Sushi Paper
Furikake Seasoning
Pellets Used:
Lumberjack Oak –
Smoker Used:
Grilla Grills OG Alpha Connect
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