Smoked Picanha

Step 1

Prepare Drum smoker or other pit for indirect cooking at 275°F

Step 2

Remove picanha roast from packaging and trim away sinew or silver skin from the meat side.  Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.

Step 3

Season the picanha with TX Rub on all sides.

Step 4

Place it on the pit fat side down and insert a probe thermometer into the thickest portion to monitor internal temp.

Step 5

Remove from the pit once the internal temperature reaches 122-125°F

Step 6

Rest the picanha loosely covered in foil for 10-15 before slicing against the grain.