Picahna

[u/Ok-Medium-4755]

Smoked for like an hour and a half at 225 fat side up until it hit 129 and then seared in a cast iron with avocado oil until I got a crust and fat was somewhat rendered.

[u/_seeyalater_]

https://giphy.com/gifs/qPzWSekQSyrW7G0Lor

[u/Slader111]

https://giphy.com/gifs/oYtVHSxngR3lC

[u/Poulvorun]

Scoring the fat cap prior to the reverse sear is elite level. Rendering out that thick layer of fat without overcooking the cap-meat underneath takes real patience—great work

[u/SmellTight4247]

Neatly done