@svenddiesel: Picanha just became my favorite cut for homemade pastrami. The rich marbling, rendered fat cap, and peppery bark make every slice insanely juicy. Brined for 6 days, smoked low and slow at 225°F, then finished with a foil boat and Wagyu beef tallow until probe tender. If you’re looking for the best pastrami recipe, skip the brisket once and give picanha a shot—you won’t regret it. #Pastrami #Picanha #BBQRecipe #SmokedBeef #LowAndSlow