Smoked a picanha over hickory this afternoon on my WSM. Took it to 125 internal and then seared on the gasser. Had some roasted brussells sprouts on the side.
I like med. rare picanha but the wife likes hers a little more done. Scored the fat cap. Sliced with the grain and seared for 1 min on each side and she was happy. Picanha is a tender juicy cut if it's not overcooked.
I like med. rare picanha but the wife likes hers a little more done. Scored the fat cap. Sliced with the grain and seared for 1 min on each side and she was happy. Picanha is a tender juicy cut if it's not overcooked.