Heavily season the ME.AT with coarser salt from all sides. Pre-heat your grill for 150°C / 302°F, add some wood chunks and smoke the Picanha for approximately 1 ½ hours on indirect heat.
As soon as an internal core temperature of 52°C / 125°F is reached the ME.AT is ready to eat.
Leave to rest for 5 minutes, remove the excess salt and portion as desired. Serve with Chimichurri Sauce and enjoy.
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