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This is my no wrap, low and slow, tried and true…Never Fail…method for cooking a pork butt on a pellet grill. It takes a low and slow approach to develop bark and smokey flavor when using wood pellets. It’s true pellets don’t produce as much smoke as wood or even charcoal, but by slowing down the cook time you force the pellets to work more which does produce good clean blue smoke which is exactly what you want. This slows down the amount of pellets dropped in the fire pot and allows the pellets to actually smoke instead of rapidly burning.

The Picanha – or Sirloin Top Cap – is an extremely tender beef roast topped off with a 1/4” layer of delicious fat. For this recipe I scored the fat side into 1” diamonds and seasoned the whole roast with my TX Brisket Rub. It’s a course mix of Salt and Black Pepper that gives beef a Texas style bark. The bark was perfect, the crunchy salt and pepper balanced perfect with the big beef flavor of medium rare picanha.

I’m Malcom Reed and these are my recipes. I spend my life cooking – mostly slow-smoked barbecue. Every week I share a new recipe on my HowToBBQRight YouTube Channel. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team.

BBQ Nachos were invented in Memphis TN where some of the best bbq in world is created. Tender smoked pork is layered over tortilla chips along with copious amounts of melted nacho cheese. Of course you have to layer on some bbq sauce and a little dry rub or it wouldn’t be Memphis BBQ. I took the BBQ Nacho a step further with this recipe forgoing the bed of tortilla chips and layering it on top a 1/2lb smoked hamburger.