Smoked Picanha

This Smoked Picanha came pretrimmed from my friends at Beutler Beef, so we prepared it like a tritip.  It was liberally seasoned with one of our favorite rubs from Mad Raccoon BBQ and smoked to an internal temperature of 128F before receiving a quick reverse sear.  After about a 20 minute rest it was sliced with the Kiritsuke from our Galaxy Series.