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Tri-tip was success, now for a small Picanha

englishsmoker

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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’)
 

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SmokinEdge

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Nice job. That’s universal language right there.
 

edmonds

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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

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

englishsmoker

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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

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Are we sure E 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.
 

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