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Picanha - and, ohhhhh was it good!

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My first attempt at Picanha yesterday. Only seasoned with salt, pepper and a little garlic powder. Grilled at 225 until internal temp of 137...I wanted 140 but grew impatient. Rested for 15 minutes. Very tasty. I will do this again.
 
jfrosty27 said:
I did a rack of prime grade beef plate ribs on the Bull today. Seasoned last night with Recteq Heffer Dust. Then on the Bull this morning at 250. Hit the stall after 5-5.5 hrs and I bumped it up to 275. No wrap. Two more hrs and they were done. I loosely tented with foil and held in a warmed but off oven for two hrs. Amazing. Like butter. So good but very rich! View attachment 11503View attachment 11504View attachment 11505
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Those look awesome.
I just can’t get enough of beef ribs. The best.
 
Pulled a 14ish# brisket out of the freezer Wednesday. Rubbed it Friday morning with my own concoction -BKBBQR - and put it back in the refrigerator. Put it on Reqs at 8pm Friday night. Woke up Saturday morning, and wrapped when the i.t. was ~160, and let it cadillac while we went to rugby matches all over HHA. when we got home it was probe tender, and I was excited.
By far the best brisket I've cooked. My lesson learned is patience. I know if I'd been home I would have pulled it sooner.
-maybe rugby helps make better bbq? It certainly makes better kids.
 
Did some ribs on Friday briskets on sat.
 

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orangebiker said:
Pulled a 14ish# brisket out of the freezer Wednesday. Rubbed it Friday morning with my own concoction -BKBBQR - and put it back in the refrigerator. Put it on Reqs at 8pm Friday night. Woke up Saturday morning, and wrapped when the i.t. was ~160, and let it cadillac while we went to rugby matches all over HHA. when we got home it was probe tender, and I was excited.
By far the best brisket I've cooked. My lesson learned is patience. I know if I'd been home I would have pulled it sooner.
-maybe rugby helps make better bbq? It certainly makes better kids.
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Next time someone asks, "Why a RT pellet grill?" this post seems like a darn good answer. Sounds like a good night's sleep, fun day and great meal with almost zero time spent tending to the cooking.
 
The ribs look great. How’s those briskets turn out?
 
Lobster and Shrimp turned out ridiculous. Definitely the quickest cook to date!
 

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Smoked 5 lbs of Sirloin jerky 2 days ago. "low" setting which was 180 for 5 hrs. Turned out really good. Wish i got a pic of that.
 
I did a 18lb packer yesterday on the bull. I separated the point and the flat to experiment. 8lb point 13.5 hours 225. Pulled at 165f to wrap in foil. 10 lb flat 17.5 hours at 225f until 165 internal then wrapped in foil. Added a
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mix of sweet tea, onions, and brown sugar. Poured in bottom of foil in both. Raised temp to 250f. Everything turned out great. The flat was almost as juicy as the point. I folded over and tied the flat with string into a tight ball. It seemed to work.
 

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Did you cure or do a straight brine? Judging from your Sharpie dates, I'm guessing cure, but am still curious.
 

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