24 hours at 135° was the plan for the chuck, based on recent popularity here. The Picanha happened to be right next to it in the case, so I threw it in there too. 3lb Picanha, 2lb chuck. Picanha fat cap wasn’t super thick and is on the bottom in the pictures. Cast iron sear and some gravy from the drippings to finish off the project. Both cuts turned into prime rib over night. New favorite cheap meat cook!!
by conRAD9055