Whole Butter Seared & Smoked Picanha

1. Score the picanha in a diamond pattern on the fat cap if you desire crispy beef fat.
2. Season the whole picanha generously with Uncle Chris Rub.
3. Smoke the seasoned picanha on a grill (e.g., Traeger) at 225°F until its internal temperature reaches 100°F.
4. Once smoked, melt some clarified butter in a pan or on an induction cooktop.
5. Sear the roast, flipping it every couple of minutes, until the internal temperature reaches 125°F.
6. Remove the picanha from the heat and rest it for at least 10 minutes.
7. Slice the picanha against the grain and serve.