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Reverse Picanha: Smoker-to-Sear Method for Perfect Internal 25°F
Step-by-step reverse picanha: smoke at 200°F until 75°F, sear in tallow to 125°F, rest 30 min for juicy results. #reversepicanha #smoker #searing ZachsSmokeShow(@zachs.smoke.show). original sound - ZachsSmokeShow. It’s that easy guys
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