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Place the fat cap down on a sheet pan and sprinkle the meat with a layer of kosher salt.
Place the steak in your refrigerator for 90 minutes
After 90 minutes remove the picanha from your fridge and cross thatch the fat cap.
Season the steak with the rub on both sides
Put the steak in a smoker setup to smoke at 180 degrees - fat cap up.
Let the steak smoke until the internal temperature reaches 110 degrees.
Adjust your smoker temperature up to 450 and continue cooking the steak until the internal temperature hits 125 degrees.
Remove the steak and tent it with foil and rest for 15 minutes before slicing thin against the grain.