Picked up a couple picanha roasts today from my local butcher at $6.99 lb . Decided instead of traditional flake salt , I used Killer Hogs TX and Steak rub. Cut the roasts length wise against the grain and seasoned them pretty liberally. Used my kettle rotisserie on my 22 Wsm over open flame using a split of cherry and enough pecan chunks to equal a split of pecan with lump. After wood burnt down , I placed a kettle lid on top of the roti and pulled at 125. This will become a regular cook for me going forward
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