Texas-Style Smoked Picanha

Trim the fat cap on the picanha down to an even 1/4-inch (6 mm) thickness across the entire top surface.

Round off any uneven edges or thin points around the sides to give the roast an aerodynamic, uniform shape.

Season the picanha generously on all sides with the brisket rub, pressing any loose seasoning from the board back into the meat.

Insert a wireless thermometer probe into the thickest part of the meat.

Let the seasoned picanha rest at room temperature while preparing the smoker.

Then 15 min of waiting

Fire up your smoker to maintain a temperature between 275°F–300°F (135°C–150°C).

Place the picanha on the middle grate, fat side up, close the smoker, and smoke until the internal temperature reaches roughly 114°F (46°C).

Then 45 min of waiting

Flip the picanha fat side down to crisp the fat and continue smoking until the internal temperature reaches 120°F (49°C) for medium-rare.

Then 15 min of waiting

Spread 2 tablespoons of melted beef tallow over a large sheet of butcher paper.

Remove the picanha from the smoker, remove the thermometer probe, place the meat onto the tallow, and brush a little more tallow over the top.

Wrap the picanha tightly in the butcher paper and place it into a warming oven or insulated cooler held at 115°F–120°F (46°C–49°C) to rest.

Then 30 min of waiting

Unwrap the rested picanha and slice it thinly across the grain into individual serving slices. Serve: at once