I read the PSA on Tri-Tip and Picanha and saw that folks used two different methods when cooking.

1) Smoked whole and then sliced

2) Sliced and then seared

I have a Dean and Peelers Picanha in the freezer that has been waiting for me. Which method is best?

Slice with the grain into steaks, salt and leave in the fridge uncovered all day, cook on the grill like a steak.

Easy peasy.

Tri-Tip and Picanha are already good cuts of meat so your choice of cooking method depends on the flavor you are looking for. With a brisket, it's a really a terrible cut of meat. Grilled hot & fast is not really an option.

I think you will be happy either way. For me, it usually depends on schedule. If I am grilling for dinner after work; its almost always sliced and grilled. If its on the weekend, I am more likely to cook it whole, especially if there is company over. I can cook multiples and they will all finish at roughly the same time (if they are the same size).

For cooking whole - I will bring the offset up to about 375 degrees and cook the whole roasts for about 45 minutes (ish) use a meat thermometer not your watch to determine when it's done.

You can go low & slow but you do not have too. If you want a smoky Central TX BBQ flavor, then low & slow is the way.

Slice and then sear is what I do. Simple salt and pepper

I always smoke them low & slow, and don't alice until it has rested

Sear whole on both sides, then slice into steaks and finish cooking.

I've done both and really saw no difference:

1. Slice, sous vide and seared on egg
2. Slice and cooked on egg.

It's good meat. Especially the fat.

Slice and reverse sear for me.

Just to cap this post off, forgot to take pictures. Smoked whole, SPG seasoning, at 350 until 129 internal temp. Wrapped in foil and rested for about 30-45 minutes. Medium rare in the middle and medium to medium well towards the outside. Sliced and ate with salad and baked potato. I'll slice and sous vide next time.

It is a great cut of meat.

I like to score across the fat cap diagonally, then cut into strips.

Roll the strips and either tie or skewer.

Salt heavily all sides over night.

Set out 2-3 hrs before cook.

Either grill or sear them in a pan over grill.

Serve with home made chimichurri

DBird said:

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I read the PSA on Tri-Tip and Picanha and saw that folks used two different methods when cooking.

1) Smoked whole and then sliced

2) Sliced and then seared

I have a Dean and Peelers Picanha in the freezer that has been waiting for me. Which method is best?

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I have one being delivered from Snake River Farms on Friday. Typically, I put it in my offset smoker until Medium Rare (fat cap up). Have to put this one on rotisserie on the grill as I am out of town for Christmas holidays.