Cooked a 3.5 pound Choice Picanha at 225°F till thickest part probed at 125°F, about 1.5 hours . Pulled, rested for a few minutes while the sear box got to temp, seared on high for about 45 seconds on all sides. Rested agai on a couple slabs of butter. Sliced against the grain. Served with homemade chimi and butter sauce…holy cow WOW!
by rgf7018
5 Comments
I can see why this is marked NSFW, fantastic work!
Idk how else to express this but that’s something I’d marry someone over
Beautiful!!
Bruh, keep that fat cap up when slicing. You’re gonna lose all your crispy fat!