• Fire up your smoker to 250-275 using post oak for the smoking wood. I used my Cotton Gin drum smoker, which tends to run a little hotter than some smokers.
• Remove any silver skin from the picanha, but leave the fat cap on. If cooked properly, it will melt in your mouth.
• Rub the picanha with a light layer of W sauce on all sides and then season liberally with Platoon Sergeant.
• Let the picanha rest on the counter while your smoker reaches temp.

Variations

If you are going to sear the picanha, follow this step:

• Once smoker reaches temp, place the picanha on the grate and smoke until the meat reaches 120 internal temp in the thickest part. It took me about an hour. But remember temp is more important than time.
• Remove the picanha from the smoker and place directly over the open flame and sear on both sides until the meat reaches 130 internal temp for a nice medium rare. You can sear it in a cast iron pan, griddle, or grill.

If you are not going to sear the picanha, follow this step:

• Once smoker reaches temp, place the picanha on the grate and smoke until the meat reaches your desired doneness. I prefer a nice medium rare for picanha, but it’s up to you!
• Let the picanha rest for 15-20 minutes.
• Slice against the grain and enjoy!