So I decided to try something new today and threw a picanha roast on the smoker today. What a wonderful piece of meat that is!
Ran it low and slow with some pecan wood to about 135*.
Then I seared it for a little less than 2 minutes per side on the smoke box grates.
Sliced it up about an inch thick.
Bon Apetite boys and girls!
Ran it low and slow with some pecan wood to about 135*.
Then I seared it for a little less than 2 minutes per side on the smoke box grates.
Sliced it up about an inch thick.
Bon Apetite boys and girls!