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Check the picanha for any surface silver skin. Trim off any that you find. Trim the fat cap down to half an inch
Apply a nice even coating of seasoning and [ress rub into meat with open hand. Sit at room temperature while you setup sthe moker.
Preheat smoker to steady 275°F and add hardwood
Place the picanha on the smoker grate away from the heat and smoke until internal temperature reaches 110°F (see notes).
Remove meat from smoker and tent with foil while you prepare the grill for high heat searing.
Sear the picanha until the internal temperature reaches 130°F. Flip so both sides to achieve grill marks and color.
Let rest for 10 minutes then slice across the grain and serve warm.