i live near little portugal in toronto... a very popular azorean cut of beef is the "picahna" (pronounced "pick on ya"). i believe it's western name is the rump cap.
i had a little difficulty smoking a brisket... i didn't realize there were various types :-[ mine ended up like smoked well-done roast beef. i will endeavour to try again, however i definitly come across these smaller cuts far more frequently than the brisket here, and when i did a little search - no one seemed to have posted any recipes or knowledge!
anyone else use these cuts?
i know they are NOT tri-tip... they vary in some way i can't confirm being a novice butcher, but anyone else know of another name they may be under?