• Use Smoke X2 and Billows BBQ control fan to heat your smoker to 275°F (135°C). Make sure that the air probe is not positioned over any direct heat that may be coming up around the inside edges of your smoker.
• If the fat cap on your picanha is thicker than you like, trim it. Reducing it to about ¼” is a good plan.

• Season the picanha liberally with salt and pepper, or a good quality steak seasoning. Don’t be stingy!

• Place the picanha on the smoker. Insert Smoke X2’s meat probe and attach it to channel 1. Set the high-temp alarm on channel 1 to 115°F (46°C).

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• Cook.
• When the alarm sounds, remove the picanha roast from the grill.
• Prepare your smoker for direct-heat grilling in the appropriate way, or heat a grill.
• Sear the roast, flipping every minute or so, until the internal temperature comes up to about 123–127°F (51–53°C). Check the temperature regularly with your Thermapen ONE.

• Once the roast has reached its pull temp, take it off the grill and let it rest for a couple minutes.
• Slice it up and serve it.
• Enjoy that crisp crust and the edge-to-edge pink tenderness inside!