How to Make Smoked Picanha
Picanha is normally a salt only cook. Since we're smoking it, we decided to treat it like a brisket. We smoked with a hickory and pecan bland. 225F until it reached 165F, internal. Then we place it into a foil boat, raised the cooking temp to 275F and continued cooking until it hit 195F, internal. Covered and rested will allow the temp to continue on to 200F, then begin to drop. Once it's down to 145150F, internal, it's ready to serve.

Our brisket rub does NOT contain salt. We salt seperately to control the amount, distribution, and the time allowed for penetration.
The recipe is for a batch of rub, not a single brisket. It is excellent on any beef product.

Rub:
Paprika 3 TBSP
Black Pepper 3 TBSP
Garlic, Granulated 3TBSP
Cumin 3 TSP
Ancho Chili 3 TSP
Onion Powder 3 TSP
Espresso, Ground 3 TSP (you can use your favorite dark roast coffee)
Cayenne 1 1/2 TSP
Chipolte 1 1/2 TSP
Thyme, Ground 1 1/2 TSP