I've never done this. I found one at Walmart this week. My plan is to reverse sear on the 26 Kettle using a Billows and the SnS . I run it at 275* till it hits 120 IT, then fire up rest of the briqs and sear.
First problem, how much of the fat cap to trim ?
Second problem is timing. I've no idea how long it will take this hunk of meat to get to 120* ?
And another thought, because searing directly over the coals could turn into a huge flame up, due to the fat cap, would it be better to sear on a cast iron griddle ?
Last edited by Lynn Dollar; August 22, 2026, 05:30 AM.
The traditional way is to leave the fat cap on, that the fat is part of the experience. You will in fact get massive flaming, that's really hard to avoid with all that fat. I just did this myself a few months ago. Creekstone Prime picanha, SnS, grate temp about 250/120, I pulled it off at IT of 128/53, and after the sear its carryover did not exceed 134/57.
On the grate at 4pm:
After one hour, before I flipped it over:
After the flip:
Two hours in, added lit coals to sear. Kept the stubby nose of the cut off the flames so it wouldn't get overcooked.
Service.
Good luck Lynn! Looking forward to see how yours goes.
Lynn Dollar Yes, I *always* dry brine, this cut got salted about 20 hours prior. I seasoned with Spiceology Cowboy Crust, which is very low-salt: each 0.25t/0.7g serving has only 30mg sodium, or 1% of RDA. I use it on dry-brined beef with impunity, never too salty. But you cannot possibly go wrong with just garlic powder and black pepper.
I'm on the Kettle and Billows is holding a steady 275*. Its heavily seasoned, Mrs Dollar did the seasoning while I was messing with the fire, she thought we were doing a brisket type cook. Will see how it goes.
It was very good. Could it be better ? Yes, but for the first time through I'm satisfied, but I will change some things when I do it again. And I will do it again .
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