Post-Thanksgiving Picanha

Learned a lot from this sub and wanted to pass on my experience

Seasoned the entire roast (salt pepper garlic powder) then cut it in half and made it on 2 consecutive days, both at 137, day 1 for 6 hours, day 2 for 3 hours, then seared with broiler in oven.

Enjoyed the texture of day 2 better (137x3h), felt more like filet mignon as opposed to day 1 which was more like prime rib. Fat cap still rendered and crisped great with the broiler – had better experience with the broiler than a cast iron (less smoke, no fire alarms)