• Rinse and pat the picanha dry with paper towels.
• Liberally salt the underside - not the fat side - of the beef. Use about 1 tablespoon of kosher salt.
• Pop the meat into the fridge, salted side up, for about an hour. This will infuse the meat with seasoning.
• Score the top of the picanha diagonally in 1.5-inch strips with a sharp knife, cutting through the fat cap down to the meat. Turn the meat 90-degrees and score it diagonally again, creating large diamonds.
• Liberally season the fat cap with Montreal Steak Seasoning massaging the fat cap to work some of the seasoning down into the scored cuts.
• Preheat your Traeger smoker (or any other smoker) to 180-F. Smoke the meat right on the grill, fat cap side up, for 45 minutes.
• Turn the smoker up to 225-F and continue smoking the beef until it reaches 125-F with a digital meat thermometer for rare.

How to reverse sear the beef

• Remove the beef from your Traeger smoker and crank the heat up to 450-F. When hot, add the picanha back to the smoker and cook fat side down for an additional 5 minutes to render some of the fat.
• or
• Turn on your oven's broiler to high. Place the picanha on a baking sheet and broil it about 6-inches below the broiler for about 5 minutes or until the fat is sizzling and dark in color - but don't burn it!