3 to 4 lbs. Picanha steak* or sirloin cap choice grade
Preheat smoker to 250 degrees Fahrenheit. Apply equal amounts of salt, pepper and garlic over the meat side and fat cap side. Allow the rub to set for 15 to 20 minutes. Once the rub has set put on smoker for 2 hours. Check for dryness; if dry, spritz with water and continue cooking for an additional 2 hours, or until tender around 300 degrees Fahrenheit. After 4 hours cooking, wrap steak in butcher paper coated with beef tallow. Let rest.
*Editor’s Note: My local Fareway store sells Picanha steak, a value beef cut. Ask your butcher if you don’t see it in the meat case.
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