Brisket Style Picanha

Directions

1. Preheat your Yoder Smokers YS480s Pellet Grill to 250ºF, set up for smoking.
2. Score the fat cap of the Picanha roast in a crosshatch pattern. Slather the Picanha with a thin layer of Bear & Burton’s The W Sauce. Season with Cattleman’s Grill Road House Steak & Beef Rub.
3. Smoke the Picanha on the second shelf of the grill until a solid bark is formed and the surface of meat is a dark mahogany color. The internal temperature will be around 165ºF-170ºF at this point, about 4 hours into the cook.
4. Remove the Picanha from the grill and place on top of two sheets of heavy duty foil. Mix the beef stock and a teaspoon each of Bear & Burton’s The W Sauce and Cattleman’s Grill Road House Steak & Beef Rub. Mix well. Turn up the edges of the foil and pour the liquid over the picanha. Wrap tight in the foil. Return the roast to the grill.
5. Continue cooking until an instant read thermometer inserted into the deepest part of the Picanha roast offers little resistance (probe tender) and the internal temperature is around 205ºF, about 2 hours more (total cook time around 6 hours).
6. Remove the Picanha from the grill. Re-wrap the roast and let rest for 30-60 minutes before slicing to serve.

7. When slicing, make sure to slice across the grain of the meat. Serve with your favorite bbq sauces, pickles and bread.