Quote:
Originally Posted by GloryDayz
I really got hooked on this Picanha cut (sirloin cap) during my time in Bonaire so I'm going to give it a go on the smoker and keep the Dutch flavor going with some Amstel..  |
Will smoking at a low temp break down the muscle enough? I thought Picanha was a tougher but very favorable cut. I have had it multiple times at Brazilian BBQs but never seemed to be a tender cut. Almost like a london broil for toughness but a ribeye for flavor.