Has anyone tried a Picanha?

[Data_Dan]

I bought a package of Whole Top Sirloin Cap from Costco because they didn’t have any briskets. I’ve only been able to find a couple of videos online where they smoke it at 225 degrees, pull it at anywhere from 105 to 120 degrees, then reverse sear to 130 degrees. Has anyone here attempted to cook one of these?

 

[overnightbbqryan]

I’ve done a few. I smoke until internal 105° and then sear until 125° and let it rest 15min. No complaints. Seasoned heavily with salt only.

 

[Murphy's Law]

Search either Meat Church or Bearded Butcher YouTube videos. One of them smoked one but can’t remember which one.

 

[Data_Dan]

I’ve done a few. I smoke until internal 105° and then sear until 125° and let it rest 15min. No complaints. Seasoned heavily with salt only.

It looks delicious! Was it as tender as it looks?

 

[John S.]

I have done this 3/4 times, the problem I have is Costco rarely has cap on Top Sirloin, even if you ask the butcher in the back…
‘otherwise moist and flavorful, used treager recipe as the base…

 

[overnightbbqryan]

It looks delicious! Was it as tender as it looks?

You could cut it with a fork!