3tbspyour favorite BBQ rub(You can use 1 tbsp each of salt, pepper, garlic powder or any beef seasoning or just kosher salt and black pepper)
Instructions
Remove picanha from fridge, pat dry, trim visible silver skin, and cut fat cap to about half an inch. Score fat cap if desired (slice shallow cuts in X formations)
Apply a generous layer of beef rub, salt, pepper, and garlic, massaging it into the meat.
Preheat charcoal smoker (we used a Green Egg) to a steady 250-275°F. Add chunks of hickory wood for smoke. Place picanha on grill grates and cook until it reaches an internal temperature of 110°F. Remove from smoker and tent with foil.
Heat grill to 500°F+. Sear picanha on both sides until it achieves grill marks. Be careful with the fat cap side to avoid burning. Let rest for 10 minutes.
Slice picanha against the grain into thin or thick portions as desired. Sprinkle with coarse kosher salt before serving warm.