Last few time I've smoked it whole and then sliced thin like you would a roast.
This time I rubbed it in Oakridge BBQ carne crosta, let it sit in the fridge over night, smoked it to approx 120 internal at 275 in the YS480, pulled it off, and cranked the YS480 up to 500 without the diffuser plate or the grill grates...
This time the plan was to use the cast iron skillet and some black truffle butter after slicing the picanha into steaks for a quick finishing sear.
It came out fantastic...
This time I rubbed it in Oakridge BBQ carne crosta, let it sit in the fridge over night, smoked it to approx 120 internal at 275 in the YS480, pulled it off, and cranked the YS480 up to 500 without the diffuser plate or the grill grates...
This time the plan was to use the cast iron skillet and some black truffle butter after slicing the picanha into steaks for a quick finishing sear.
It came out fantastic...
