Reverse Seared Whole Picanha

This is my first time purchasing and cooking a whole Picanha. I’ve gotten Picanha steaks from my local grocery store butcher before, but they are usually missing the fat cap, so I have been wanting to try this.

I smoked for almost 2 hours at 250F until I had an internal temp of 115F. I then rested for about 10-15 minutes before searing on my Weber Kettle for about 6-7 minutes.

I think I prefer steaks over roasts, but this came out so incredibly juicy and seasoned well. I think next time I will slice into steaks, but it was a fun cook, and I had to try it at least once.