Hey Mike, fellow red raider here. I love all of your bullseye vids but just wanted to comment on Give Kids the World and Make a Wish. When I was at Texas Tech we actually had a student organization called Raiders Helping Others and we went to Give Kids the World for a few of our Spring Breaks to volunteer. Their village is nothing short of a miracle. Best wishes and guns up
Man that picanha looks really good Mike! Awesome rare, medium rare and that excellent fat cap. Seriously well done brother and the taste tester likes it. :) Have a great rest of the week!
M H I am having problems getting it up to temp (Recteq has sent me a new controller I have yet to install) but once I am it holds fine according to the PID display.
I seem to be the nay one having the issue. If you see my first Bullseye video you can see I had issues from day one. Once it is up to temp I love the grill. I hope to try the new controller soon.
225 internal temp 130 but for long long? I like mine medium well so I'm sure it will take longer at the 225 low and slow temp.hopefull I get the answer today,lol I'm Getting r Ady to smoke mine in about an hour
It's not cooked, you didn't rest it anywhere near long enough and you can tell because you are losing all the juice. Needs to be internal about 165f then wrap in butchers paper then back on the smoker until internal is about 205f or probes like butter, then sit out for a couple of minutes to stop cooking process and wrap again and put in an esky for about 2 hours!! Then you will have an amazing cut of meat!! 130 deg is insane, I really don't think you know what you are doing!!
Haha man I can’t tell if you are trolling or honestly don’t know what cut of meat this is. It’s a steak not a brisket just in case you aren’t trolling.
My mouth was watering!! Wow that looked good. I love that you include your daughter as a taste tester. I enjoy hearing her comments.
Fam_Eats_ thanks for watching! Picanha just jumped to the top of the list of my favorite thing to cook!!
Awesome video. Thanks for bringing awareness. Hats off to you.
They are fabulous organizations! Thanks for watching.
Hey Mike, fellow red raider here. I love all of your bullseye vids but just wanted to comment on Give Kids the World and Make a Wish. When I was at Texas Tech we actually had a student organization called Raiders Helping Others and we went to Give Kids the World for a few of our Spring Breaks to volunteer. Their village is nothing short of a miracle. Best wishes and guns up
I wish I would have been more mature in college and been a part of groups like this. I appreciate you watching.
She sold it!! God bless her!!!😎 Great job! On it today!
Yeah she was a fan for sure! I appreciate you watching and commenting.
Nice cook man. I'll have to give that a tey.
Yes this is a must try!! Thanks for watching!
Gonna fire up my PitBoss tomorrow and give the Picanha a try! Thanks for the recipe, and I hope and pray your sweet daughter is doing well.
She’s doing fantastic! Smoked Picanha is still my favorite!
@@mikebowerstv So very happy to hear that! I'll let you know how the smoke goes!
Great video Mike!
Thank you!!
@@mikebowerstvno problem brother, I’m going to officially subscribe now. BTW, what part of texas are you in? My family and I are in DFW.
@haps8018 same!
Man that picanha looks really good Mike! Awesome rare, medium rare and that excellent fat cap. Seriously well done brother and the taste tester likes it. :) Have a great rest of the week!
Medium rare for sure! I was a little worried it would have been overcooked.
Beautiful piece of meat right there Mike! 👍
Picanha is amazing! I like to trim fat a bit in the beginning and sear it it a bit at end. That fat can be good eating!
Yes for sure! I was going for how they do it at Texas Land and Cattle.
Just found your channel! Great job! Subscribed!
Thank you!!
Oh man... I am so doing this ASAP. I loved that at TL&C. Now, how do we make the beer bread? haha
Man that Shiner bread!!! I forgot about that! So good!
Hey Bowers where did get that pichanha at? Looks awesome man great job.
Thank you! I got this at a local butcher shop called Hirsch’s.
Did you get the pellet smoker for mothers day?
Looks delicious! Was that a piece of sirloin?
Yes Picanha is also known as top sirloin cap.
How well does this rec teq hold temp? I know their other models are great at holding temp unlike some other brands. Thanks for the content!
M H I am having problems getting it up to temp (Recteq has sent me a new controller I have yet to install) but once I am it holds fine according to the PID display.
@@mikebowerstv thanks for the reply. So I should wait for them to get all the bugs out before getting one?
I seem to be the nay one having the issue. If you see my first Bullseye video you can see I had issues from day one. Once it is up to temp I love the grill. I hope to try the new controller soon.
My opinion i think this should be called the king of steaks not the queen of steaks lol great cook
Yeah it’s for sure my favorite!!
@@mikebowerstv I agree 💯
Your daughter is funny, can I get a plate.
Yes she loves Picanha cooked this way!
Internal temperature 230f? Dont you mean 130f?
Yeah I corrected myself right after! I don’t know a single meat I would take to 230! Haha!
@@mikebowerstv Great Video, I would also update the text in the description and make it 130.
Done! Thank you for bringing that to my attention.
225 internal temp 130 but for long long? I like mine medium well so I'm sure it will take longer at the 225 low and slow temp.hopefull I get the answer today,lol I'm Getting r Ady to smoke mine in about an hour
For medium well 225 for about an hour and 15 minutes is my guess, but each piece of meat is different.
@@mikebowerstv yeah so true especially when there is weight involved, thanks for the feedback appreciate it!!👍
WRECK EM
Guns up!!
It's not cooked, you didn't rest it anywhere near long enough and you can tell because you are losing all the juice. Needs to be internal about 165f then wrap in butchers paper then back on the smoker until internal is about 205f or probes like butter, then sit out for a couple of minutes to stop cooking process and wrap again and put in an esky for about 2 hours!! Then you will have an amazing cut of meat!! 130 deg is insane, I really don't think you know what you are doing!!
Haha man I can’t tell if you are trolling or honestly don’t know what cut of meat this is. It’s a steak not a brisket just in case you aren’t trolling.
If you are trolling, you are an idiot. If not trolling, watch the video again, pay attention, and learn something! Great video! Gonna do one tomorrow
If you don't want eat fat, don't buy a picanha. It's a crime to remove the fat of the picanha to brazilians! Hahahahahahahahahahaha
You gotta eat that fat!!!
Oh I did!! So good!