If you have ever been to a Brazilian style steakhouse ( churrascaria), this is the steak that they grill and serve on skewers. Yours looks great!Tried a Picanha cut yesterday an idea I got from a post I saw last week and turned out to be one of the few cuts left at the butcher on Friday due to recent events. I trimmed the fat cap down a bit. Ran at 250 for about 2 1/2 hours when internal temp got to 130 then wrapped in foil/placed in cooler for 2 hours. Very lean cut but very flavorful and tender after the cook. This may be a new favorite cut of beef for us. Also it warned up well for steak and eggs this morning
Did this in the rain no issues. Weber Grillmaster blend pellets.