u/MrDawwg

Did my first Picanha over the weekend. ~3lbs, didn’t trim any fat.

Smoked at 225-250 until 120internal, took about an hour, before converting egg to direct at 550 and seared each side for 90s each.

Overall it was awesome, maybe slightly too rare in some cuts, and the meat itself had some bites that were difficult to chew through…kind of had a prime rib texture