I did my first attempt at Churrasquinhos, a classic Brazilian BBQ dish you find at Churrascarias. I used a recipe from http://www.chefmomcooks.com/2007/09/churrascaria-mystique-about-brazilian.html?m=1
. I did a reverse sear, cooking indirect at 275 until the meat was 125 then pulled for reverse sear.
My wife really enjoyed it, but it completely missed the essence of the dish. I used some wood chips, but ended up with way too much smoke flavor. Next time ill also cook raised direct to get more of a "fire roasted" texture and entirely skip the smoke.
The first photo below is how the dish typically looks; the rest are from my cook. The side was pan sauted collard greens.
LBGE & SBGE. Central Texas.