Dry brined for 42 hours. Smoked at 225° for a little under two hours. Pulled at 129° internal. One of the tastiest I've made. And it was on sale for $16.
by AdamiMind
4 Comments
LikelyWatchdog
Looks great.
shirttailsup
New best friend unlocked.
Deatheturtle
Picanha has sadly gone mainstream enough to no longer be a nice secret.
JustAGoodGuy1080
Smoke and then sear it and you have the best protein, ever.
4 Comments
Looks great.
New best friend unlocked.
Picanha has sadly gone mainstream enough to no longer be a nice secret.
Smoke and then sear it and you have the best protein, ever.