COOK IT.
Preheat your grill or smoker to 300°F
Prep the picanha by scoring and trimming the fat cap until thin and even.
Apply BBQ rub evenly on all sides of the roast. Then, coat with 2 tbsp of mustard.
In a food processor or blender, pulse 3 garlic cloves, herbs, breadcrumbs, salt, and pepper. Then apply this mixture the the top of the scored and trimmed meat.
Place in the center rack of your preheated grill or smoker. Option: put small red and gold potatoes underneath to catch flavor from drippings.
Smoke until the picanha reaches an internal temperature of 129°F, about 1- 1.5 hours depending on the size of the meat. Then, remove from the smoker and allow to rest for 15-20 minutes.
Prepare your mustard cream sauce by sauteing butter and 2 minced garlic cloves until fragrant. Then, add 1 tbsp mustard, wine, and heavy cream. Whisk until combined.
Slice picanha and serve with mustard sauce, and optional roasted potatoes. Enjoy!