Char-Griller Ambassador, Kyle Casper of Sweet Tusk BBQ shares his Whole Smoked Picanha recipe. "Probably one of the most flavorful cuts of beef, other than brisket, that I’ve had! Smoking the whole picanha like a ribeye roast just lets it hold so much juice and flavor that it’s unbelievable. This will for sure explode your taste buds."

Instructions

1. Going to start by preparing the picanha. Cut off any excess fat on the meat side and trim any thick parts on the fat cap. Looking for a quarter inch thick of fat all the way around. I also like to cut a small piece off on the corner so that I know which way the grain runs.

2. Then score the fat cap to allow for the fullest flavor penetration. Since we’re cooking this like a prime rib roast, the fat won’t have time to render but scoring helps it so the meat can soak up the amazing juices.

3. Next I rubbed it with my favorite beef seasoning. This is all up to you here. Don’t forget the sides! Let that rub soak in for about 10-15 minutes.

4. After the smoker is heated to 275 degrees, it’s time to cook! A thermometer is your friend here! I put one probe into the thickest part and one into the smallest part so I can get the best reading. Then place the fat side down and cook!

5. Once the internal temperature is about 123 degrees, you want to pull a tad early because while resting the meat it will continue to cook about 3-5 degrees. This is what they call the carry over. I let it rest covered loosely with foil for about 15-20 minutes. This step is crucial!! If you cut straight into it you’re going to lose all the juices!

6. After resting, it’s time to slice. If you’re cutting into small slices, I recommend cutting against the grain, if cutting into thicker steak slices, with the grain will work best. Since the fat didn’t have time to render enough, I also suggest cutting that all, but that’s all up to you!