Smoke picanha
Smoked and seared my first picanha today on a Traeger.
Kept it simple with salt and black pepper, and the second one with meat church blanco and pepper smoked at 225°F, rested, then finished over high heat for the sear.
Came out medium rare with great smoke flavor and a nice crust. Honestly one of the best things I’ve cooked so far.
How’d I do? Any tips for next time?
u/Dangerous_Being_9918 — 2 days ago