Step 1

Prepare the meat. If picanha has a fat cap still on, be sure to trim away and remove any silverskin.

Step 2

Preheat a smoker to 250f.

Step 3

. Pat the meat dry, then apply the Hardcore Carnivore Black rub generously all over the meat, massaging and pushing it in well.

Step 4

Lay the picanha in the smoker. Combine vinegar and water in a spray bottle. Cook the picanha, spritzing every 20 minutes with the vinegar solution. Spritz only 5 times total – after this you want to allow the bark to dry out and crust up.

Step 5

Smoke the meat until it reaches an internal temperature of 130f, which will take about 2-3 hours.

Step 6

Wrap tightly in foil or butcher paper, and rest in a cooler for 30-45 minutes, then slice against the grain and serve.