Originally Posted by GregW
Originally Posted by JGRaider
I'm doing the Pecanha steak deal, Santa Maria seasoning.



Don't hold back now....



I bailed on the Santa Maria seasoning because I just had to embark on a maiden voyage of Chubacabra Original season-all rub. Wasn't disappointed, as it turned out great. Not sure it's better than the Susie Q's Santa Maria rub, but it close.

Just for the record it was smoked to an internal temp of 120* that took about 2 hours @ 220*. Reverse seared both sides until temp rose to 135*, then pulled off and rested 15 minutes. Thanks GregW for the Chupacabra rec amigo.

[Linked Image from i.imgur.com]

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