Tonight my dad made this phenomenal Picanha. He smoked it for about 1 & 1/2 hours, then seared the fat cap on a pan for a minute.
This was absolutely amazing. It tasted great & was done perfectly. I had it with rice & broccoli, as I do most of my meals.
by selfmadejared
4 Comments
That broccoli is enormous!
Looks fire
Looks lean top sirloin with none of the beautiful fat cap I see in typical pichanha cut though. I know it’s from the same area and maybe your family doesn’t like that band of fat but that’s my fave part.
One of the most goated cuts of meat!