1.    Place a cooling rack inside a rimmed baking pan. Place the Picanha on the cooling rack, fat cap side down. Liberally sprinkle kosher salt onto the meat and pat it in. Place the whole tray into the fridge, uncovered for up to 24 hours.
2.    When you’re ready to smoke, preheat the smoker. Using oak/hickory/pecan or even mesquite flavored pellets, preheat the smoker to 225F.
3.    Remove the Picanha from the fridge, wipe off the excess salt if any remains, and coat the flesh side of the meat with the Chupacabra Brisket Magic Seasoning. Pat it in to set. Flip the meat over, score the fat cap with crosshatch marks going in about 1/4″, and season with more Chupacabra Brisket Magic. Insert a MEATER Probe into the thickest part of the meat.
4.    Place the prepared Picanha onto the top rack of the Yoder Smokers YS640 fat cap facing up. Smoke until the internal temp reaches 115F. Remove from the smoker, and loosely cover with foil. Remove the diffuser door (and plate if you wish) from the smoker and increase the temperature to 400F. You’ll want to ‘sear’ the beef to finish it.
5.    Once the smoker is to temp, slice the Picanha into 1 – 1.5″ thick slices as shown in the video and pictures. Place the slices onto the grill where the flames are hitting it flipping every 30-60 seconds. I HIGHLY recommend you pay a little more attention to the fat cap and sear to develop a crust. That can be amazing when seared perfectly.
6.    The temps of your meat should reach 125/130. Any higher and you risk tough meat. *Picanha tends to be on the rare/medium-rare side.