Remove the picanha from the cryovac and dry it off.

Trim away anything loose or dangling.

Trim the fat cap to about 1/8-1/4 inch.

Score the fat cap about 1/2 inch between each score, then cross-score it to make squares.

Season the back and front of the picanha generously with salt, pepper, and granulated garlic.

Allow the picanha to rest on the board for about 15-20 minutes while preparing the grill.

Set the pellet grill temperature to under 225°F.

Low smoke the picanha for 1 hour.

Remove the picanha from the pellet grill.

Remove the ineurs from the pellet grill and expose the fire pot with one grate above it, using a flame-proof glove to avoid getting burned.

Turn the pellet grill up to 500°F or as high as it can go.

Place the picanha fat-side down directly over the flame and shut it down for about 1-1 1/2 minutes.

Over the next 3-4 minutes, flip the picanha and build up the flame and char.

Cook to the desired temperature; for rare, pull it at about 120-125°F.

Put the picanha on the board, allow it to rest, then slice and enjoy.