Tri-tip was success, now for a small Picanha

[englishsmoker]

Trying this similarly to the tri-tip. 225 to an IT of 110, now I’m cranking it to 500 to reverse sear (as well as I can ‘sear’)

 

[englishsmoker]

Sliced and ready. Pulled off at 131, rested 20 mins and sliced.

 

[zippy12]

Looks like good eats...

 

[SmokinEdge]

Nice job. That’s universal language right there.

 

[edmonds]

That's just the amount of doneness that I like. Wife would like it a little more rare though.
Did you slice with the grain? May want to try slicing in perpendicular direction next time.

 

[SmokinAl]

I agree with the above^^^^^^, slice it against the grain for a more tender piece of meat. But it sure looks good!
Al

 

[englishsmoker]

That's just the amount of doneness that I like. Wife would like it a little more rare though.
Did you slice with the grain? May want to try slicing in perpendicular direction next time.

Um....good question, I had trouble determining the grain direction after cooking, but the idea was to go across the grain ;)

 

[schlotz]

Are we sure @englishsmoker didn't slice it correctly? Each slice is with the grain, so when you cut across it, each bite size piece is against the grain.

 

[browneyesvictim]

 

[englishsmoker]

I used that diagram for the tri-tip, I think I got that right. The Picanha I’m not so sure about..