Picanha - Reverse sear
My smoked picanha. So delicious.
Smoked on oak wood in my offset until 130 internal. Then seared on the firebox heavily for about 2 minutes each side. Seasoned with salt, pepper, and just a touch of garlic powder.
The pictures don't quite do the interior justice. It looks rare in the pics, and the fat looks unrendered. But I guarantee you it was perfectly cooked and the fat melts in your mouth. Tender, juicy, flavorful, smokey, charred. Pretty much the perfect bite of meat for me. I hope you guys think it looks as good as I do!
u/Sea-Flamingo1969 — 8 days ago