The Best Method for Smoked Picanha

Step 1

Check the picanha for any surface silver skin. Trim off any that you find. Trim the fat cap down to half an inch

Step 2

Apply a nice even coating of seasoning and [ress rub into meat with open hand. Sit at room temperature while you setup sthe moker.

Step 3

Preheat smoker to steady 275°F and add hardwood

Step 4

Place the picanha on the smoker grate away from the heat and smoke until internal temperature reaches 110°F (see notes).

Step 5

Remove meat from smoker and tent with foil while you prepare the grill for high heat searing.

Step 6

Sear the picanha until the internal temperature reaches 130°F. Flip so both sides to achieve grill marks and color.

Step 7

Let rest for 10 minutes then slice across the grain and serve warm.