Neutral Oil (grapeseed, canola) or Olive Oil if you prefer
Instructions
Pre-heat smoker to 250F.
Score the top fat cap on the picanha, in a cross-hatch pattern, careful not to cut through the meat. Scoring the fat will help to baste the meat during smoking and will be rendered crisp when you sear to meat (after the smoking)
Smoke meat until the meat reads 135F (for medium rare) internal temperature on an instant read thermometer( 1- 1.5 hours). We love using the Meater meat thermometer.
Remove the picanha from the smoker. Get your grill good and hot, sear to render the fat (fat side down). Flip over to brown meat & create a crust.
Allow the picanha to rest for 20-30 minutes before slicing against the grain.