Smoked Picanha
Ingredients
Instructions
Pre Cook
  1. Fill your hopper with Cookinpellets.com Longhorn Blend Pellets
  2. Preheat your smoker to 250°
  3. Score fat cap
  4. Season your picanha with the brisket rub
  5. Let your meat come to room temp
Cook
  1. Place meat on smoker and smoke until internal temp reaches 110°
  2. Remove from smoker and let rest in foil pan covered for 10-15 minutes
  3. While your meat is resting, heat up your griddle whether it be gas or charcoal
  4. Throw down some beef tallow or oil of your choice
  5. Sear on both sides, fat cap first
  6. Keep flipping until internal temp reaches 130°
Post Cook
  1. Rest your meat in covered a foil pan for 20 minutes
  2. Remove from pan and slice into a juicy perfectly smoked picanha
  3. Top with chimichurri if desired
  4. Enjoy! Smoke On!