Smoked a 3# Picanaha today, Smoker ran around 275 and it took 1 hour and 20 minutes to hit an internal temp of 145. Gave the meat a 30 minute rest and it was incredible. For those of you familiar with this cut you will notice that this looks nothing like a Picanha, I rolled mine up and tied it with string, I figured it would be more uniform and smoke more evenly and I think I was correct.
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