Firstly, you'll want to remove the picanha from its packaging and wipe it clean with paper towels to remove any moisture.

Next, place the meat on a cutting board and check the bottom of the non-fat cap side of the meat for any silver skin that will have to be removed.

Place the fat side up and trim any extra fat that hangs on the edges, leaving the fat cap intact for your cook.

Combine kosher sea salt, brown sugar, smoked paprika, and black pepper in a bowl to make your rub.

Coat the steak generously with 3-4 tablespoons of the rub.

A good idea when it comes to seasoning is to season with your rub a day in advance. If not, try seasoning it a few hours in advance. This will ensure that you get a crispier fat cap.

Hence, leave your seasoned meat uncovered on a cooling rack over a baking sheet in the fridge a day or a couple of hours in advance.

Firstly, you'll want to remove the picanha from the fridge and let it rest on the counter while you preheat your smoker.

Preheat your smoker to 225°F.

Place the picanha onto the cooler, indirect side of the smoker. Let the meat slowly smoke until your pichana hits an internal temperature of 110-115°F.

Use a sharp knife to score the fat cap in a crosshatch pattern, cutting down through the fat right until you hit the meat.

Remove the meat from the smoker and then let it rest for 15 minutes. This helps with the searing portion of the cook and helps to not overcook it during the sear.

Now it's time to crank the grill to a temperature of at least 500°F. After the picanha has cooled, sear the meat fat side down over high heat. Sear for about 1-2 minutes per side.

Flip the meat and repeat to sear the bottom of the pichana. Have a thermometer handy and measure the internal meat temperature frequently. Make sure to pull it out of the smoker between 125 F. and 130 F for a perfect medium rare finished product.

After you pull the meat out of the smoker, let it rest for another 10-15 minutes after searing.

After about 15 minutes, slice against the grain into one inch thick slices, keeping the fat cap on while serving.