This is the first time I have made pichanha and it definitely won't be the last. Just wow, wow, wow; what flavor, texture and so juicy. I purchased online from Snake River Farms. It is black grade American wagyu. The cut was 3.7 lbs. I decided to cut it into steaks since it is just me and the wife. I only used salt on the steaks about half an hour prior to the cook. I used smoke boost for about an hour to get them to 115°, then cracked the smokefire up to 600 and seared them. I gave them a light coat of avocado oil before the sear. Unlike any other steak, juicy like a rib eye, solid bite like a strip, but melts in your mouth like a filet.