Picanha Steak - Top Sirloin Cap Steak

Outstanding product and company. I have never been let down by 44 Farms. It is the only place I go for brisket, tri tip, tomahawk ribeye and picanha.

We haven't been able to cook much out of order yet but the items we have tried are fine EXCEPT the tamales. They probably should be removed from the site. We tried them multiple ways. The filling is more like roast paste and the casing was leathery and honestly inedible. I absolutely love the pepper infused salt.

I scored the fat cap. Seasoned with salt pepper garlic. Smoked between the temperature of 230 to 255 for approximately 2 to 3 hours with Hickory wood and Apple. I smoked until internal temperature of 135° and let it rest for about 10 to 15 minutes. It melted in our mouth. I will be buying more.