Quote:
Originally Posted by scho63
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.
|
It's also known as a "sirloin cap" so it's not brisket or flank steak tough to start with, but I did mine at 225 for a little more than 2 hours then seared it to perfection. So it'll never be tenderloin tender, but it's awesome nonetheless. And I'm going to reheat the leftover portion via sous vide and see if 2 hours in 130 degree water does some additional magic..
