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SmoothSmoke

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  • Re: Centex gets mad at the Picanha

    SmoothSmokeSmoothSmoke
    Here is a link to a photo tutorial I did on how to cut off the picanha. http://smoothsmoke.blogspot.com/2013/04/how-to-cut-picanha-from-whole-top.html For a video reference, check this one. Just reme…
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  • Re: Chuck Roast ?'s

    SmoothSmokeSmoothSmoke
    If I'm doing burnt ends, I'll pull at 190-195F internal. Cube, rub and or sauce then return to the smoker for 1.5-2 hours more. It's super simple and tastes so good man! I hope you give it a try. 
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  • Re: Brazilian Churrasco!

    SmoothSmokeSmoothSmoke
    My local Costco sells the whole block at $3.79/lb. The picanha is easy to find, it's the cap muscle on the block. Very easy to separate from the other muscles. http://smoothsmoke.blogspot.com/2013/04…
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  • Re: mangrates

    SmoothSmokeSmoothSmoke
    Yes, the name is funky. What's wrong with mangrates? Sort of looks like the grillgrate, just that it's CI. Why is it being received with such negativity?
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