I kept this Picanha roast whole (keeping that fat cap) and smoked it on a Drum Smoker over pecan wood. Sourced this one from The Butcher Shoppe! I made a Garlic Butter and basted it several times during the cook. When you baste with butter over charcoal, you get those little flare-ups and the flames kiss that fat cap…. And that’s why I love smoking on a Drum! I pull it at 125 internal and let it rest so it’s a perfect medium rare. You can save any extra garlic butter for steak dippin’! Garlic Bu