Take the picanha from the fridge and with a sharp knife, gently glide the blade under the fat cap and remove the layer of silver skin. Be conscious of the blade and always strike away from your body. (I sound like my mum).

Make sure you don’t remove the cap completely but leave a slight hinge so you can place it back over. Do not skip this step as the meat will tense in the smoker and you’d be chewing for hours! Once the silver skin is removed, season generously with salt. This will help to tenderize the steak, so that it melts in the mouth.

Then let it rest in the fridge for at least 90 minutes.

Note: Leave the salted Picanha for an hour so it penetrates the protein and relaxes the muscle. This will set the basis for a more flavorful and tender result. It’s always about the foundations!

We will be smoking for roughly 3 hours or until the meat reaches an internal temperature of 130F. Check that your smoker is clean from the last time it was used and then load the your chosen chips into the hopper.

Add the water to the tray and set the temperature to 225°F. Grab a cold one from the fridge as the hard parts are over!

While waiting for the Pit Boss to heat, remove the Picanha steak from the fridge and pat dry with a paper towel to remove any excess salt and moisture. Combine the sugar, pepper, garlic, and paprika.

Rub the meat down with oil before applying the spices evenly and then some extra salt on the fat cap.In a spray bottle, combine the vinegar, Worcestershire sauce, and 300ml water.

Once the Pit Boss has come to temperature, to 225°F put the Picanha to the highest part with the fat cap up and meat directly on.

Some will say you should put it upside down but gravity does the work when the cap melts back into it. Don’t argue with the laws of physics.

Input the temperature probe and spray every 20 minutes with the vinegar solution. Monitor until the internal temperature reaches 100°F for med rare or 115°F for medium, which is around 120 mins.

When you have 20 minutes left with the smoking process, preheat your grill 450°F, you can also use your the oven on broil.

Once you finished smoking, place the pichance on the grill and sear for the picanha on both sides, this will give you nice grill marks. Make sure you keep an eye on the fat cap side so it doesn’t start to burn or cause a flare-up.

Remove from grill, cover, and rest for 15-20 minutes before slicing. Slice the roast the short way with the grain into steaks and cut against the grain to eat

The meat should be a darkened brown with a caramelized fat cap that oozes flavor when cutting the meat into steaks.

Tip: Don’t waste any juices! The liquid left in the foil after resting can be basked over the meat again or added to make a gravy.