Reverse-seared picanha cooked low for even doneness, then finished hot for a perfect crust. Simple method that delivers steakhouse-level results.

• 1 whole picanha (top sirloin cap)
• Swine Life Prime Beef Rub
• Killer Hogs Steak Rub

Instructions

1. SEASON
   1. Light coat of Swine Life Prime Beef.
   2. Follow with a layer of Killer Hogs Steak Rub.
   3. Let sit at room temp 30–45 minutes while the grill comes up to temp.
2. SET UP THE GRILL
   1. Indirect cooking setup (drum cooker or any grill works).
   2. Stabilize temperature at 275°F.
3. COOK (INDIRECT PHASE)
   1. Place picanha on the pit.
   2. Cook until internal temp hits 128–130°F
   3. Usually about 1.5 hours, but go by internal temp, not time.
4. REST + CONTROL CARRYOVER (CRITICAL STEP)
   1. Pull around 128–130°F and leave the probe in.
   2. Let the internal temp rise during the rest. Once it peaks and starts coming back down, go in for the sear.
   3. Open the vents on your pit, open the lid and let the fire get hot.
5. SEAR (HOT & FAST)
   1. Place picanha back onto pit – directly over high heat.
   2. Flip every minute.
   3. Sear for 3–5 minutes total until a crust forms.
6. REST, SLICE, SERVE
   1. Let it rest briefly and slice against the grain.

This method is all about controlling the internal temperature so you don’t overcook the picanha during the sear.

By bringing it up slowly over indirect heat, you get even doneness all the way through. When you pull it and let it rest, the internal temp will continue to rise, then eventually peak and start to fall. That’s your window.

Once it starts coming back down, the meat has stopped actively cooking, so you can hit it with high heat to build a crust without pushing it past medium-rare.

Porterhouse Steak smoked and topped with Bacon Tallow Butter

• 2 Porter House cut steaks about 20oz each
• 2 Tablespoons olive oil
• 2 Tablespoons Swine Life Prime Beef Rub
• 2 Tablespoons Killer Hogs Steak Rub
• 1/2 cup bacon tallow (rendered fat from 12oz pack bacon)
• 1/2 stick butter

Instructions

1. Prepare drum smoker for indirect cooking at 275°F using lump charcoal for fuel.
2. Drizzle each side of the porter house steaks with olive oil to lightly coat and season with a layer of Prime Beef rub followed by the Steak Rub. Allow the steaks to rest at room temperature for 20 minutes.
3. Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor internal temp.
4. Smoke the steaks until the internal temperature reaches about 118° flipping half way through for even cooking.
5. Take half of the bacon tallow/drippings and mix with 1/2 stick of melted butter. Season with a dash or two of Prime Beef and Steak Rub. Rest in the refrigerate until ready to use.
6. Remove the lid from the drum and baste each steak with the bacon drippings. Flip the steaks and continue cooking (with the lid off to sear the steaks) until the internal temperature reaches about 125-128°F.
7. Remove the steaks from the grill, top each with a big dollop of the bacon tallow butter and rest for 7-10 minutes before serving.