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

  1. MikeysToupee

    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.

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