Step 1

Preheat the Big Green Egg to 250°F using the EGGspander for 2-zone grilling

Step 2

Trim the silverskin and extra fat off the meat side of the picanha

Step 3

Crosshatch cut the fat cap side

Step 4

Work the rub in to the fat cap and on the meat side

Step 5

Grill the roast on the indirect side until the internal temperature is 120°F

Step 6

Open the bottom and top vents to get the direct side up to 500°F

Step 7

Grill the picanha roast fat side down for 90 seconds then fat side up for 90 seconds

Step 8

Pull and let rest 10 minutes before slicing and serving