The second half of February was crazy fun and flew by so fast. I finally got to fire up the grill again and cook dinner for the girls, plus knock out some meal prep for the next day with this insanely juicy reverse seared smoked picanha roast. I kept it simple by seasoning the picanha with just kosher salt and pepper, and prepared the picanha the same way I usually do tri tip. I smoked it low and slow until the internal temp hit 130 degrees, then moved it over to high heat on the gas grill to get a beautiful sear and bring it up to about 145 degrees for a perfect medium. We ate with rice and veggies and it turned out perfect! If you like it more medium rare, smoke it to around 125 degrees and sear it until it reaches about 135 degrees. Let it rest for 10 minutes before slicing. That rest makes all the difference. It came out incredibly flavorful, tender, and juicy. Ingredients 2 to 3 pound picanha roast Kosher salt Black pepper 2 tablespoons oil #nolimitcooking #picanha #sirloin #s...