Got some beef from a local rancher today - tried the picanha this evening - meat was spot on - tender and a great taste
Did a dry brine with some kosher salt a couple hours before throwing on the smoker - then added a little olive oil, 16 mesh pepper and garlic powder
Smoked for about 90 minutes until IT hit 125 - pulled and rested for 10 minutes - them thru it on the kettle for a quick reverse sear
Closed out the meal with some smoked corn on the cob and baked potatoes
Did a dry brine with some kosher salt a couple hours before throwing on the smoker - then added a little olive oil, 16 mesh pepper and garlic powder
Smoked for about 90 minutes until IT hit 125 - pulled and rested for 10 minutes - them thru it on the kettle for a quick reverse sear
Closed out the meal with some smoked corn on the cob and baked potatoes