My 21st Picanha

I don’t know if it’s really the 21st, but… I always laugh at those posts “My first Brisket” while they’re slicing Wagyu with a pro-grade knife, wearing black gloves like they’re Aaron Franklin, LOL.

Enough snark. This Picanha came with a 1/2” fat cap, which I trimmed down to 1/4”. I started cooking the Picanha because I couldn’t find a TriTip with any fat cap left. I briefly seared it and then added “hickory” chips, closed down the vents, and smoked for about an hour until 130 degrees.