OMG Dom, :-) :-) :-)
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Dom, how long did you cook them?
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About an hour. Pit Barrel runs at around 310 degrees.
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:-):-)
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:-)
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Looks awesome. Sorry for the stupid question, but what's picanha?
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I believe it's a type of sirloin steak.
Popular in Brazil, and served sliced off the spit in Brazilian steakhouses.
I have heard it called Coullet (SP?) and sirloin cap.
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around here Restaurant depot sells them as sirloin caps, 2 to the package.
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Picanha is a sirloin cap. I live in one most densely popular Brazilian immigrant communities in the US. We buy picanha's all the time. I look for the smallest ones since it's just two of us. Maybe a friend comes over too for one too?

Best to cook as a roast. One Brazilian super market in town also has grass fed one's from Australia or NZ. Not too grassy tasting either. I crank the WSM as hot as I can get it with no water pan. If I cannot get it to 375, I just cook it to around 100 F or so and then finish it n the oven. The kitchen smells amazing if you do that technique.

Alcatra is another Brazilian sirloin cut that is worth looking for.
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Can you get Kupim (sp?) , the hump of the bull? Tried it once in Brazil. Interesting texture.
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https://www.tasteatlas.com/cupim

Pretty sure we can get that at the store or it's served at the many Brazilian churrascarias in town.

This place is really popular in my town. Everyone goes there. From construction workers to models.

http://terrabrasilisrestaurant.com/
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Thanks, everyone!
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I host a "retreat" for pastors at my "cabin" in September. We do some fishing in the morning, and a Seminary Professor who comes us teaches us in the afternoons.

While I grill handcut ribeyes for supper on Tuesday, I will be doing smoke a few things for our "lunch" meat.

1 - a whole brisket
2 - a pork butt roast
3 - a venison butt roast.

I have a rub for each, then I will smoke them (probably at the same time) for about 3 hrs, and then finish them (slow cooked in my own wrap sort of like finishing brisket) for another 8 hours in the oven.

I will try to remember to do pictures of: 1) pre-smoke/post-rub; 2) post-smoke; 3) finished and/or cut up for serving.

Yeah, I saw this here and had to post my plans.

Peace of the Lord be with you.
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:-):-)



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Some Al Pastor tacos on the Assassin

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Need to work on my trompo building skills, but overall, very satisfied.
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The tacos look amazing Dom! :-)
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:-)

I loves me some tacos al pastor!!!
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Looks amazing!
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Seems more appropriate here than in the phunny pix thread...

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:-)
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