Cut your Picanha with the grain Into THICK steaks. I did mine just shy of 3 inches. I got 3 steaks out of my Picanha.

Season the steaks liberally with a coarse sea salt and fresh cracked black pepper. Make sure you get all sides of the steaks.

Put the steaks in the refrigerator to stay cold. Cold meat takes smoke better.

Make sure you have the Griddle in the Ninja Woodfire and load it with pellets. I used charcoal pellets for my cook.

Set the Ninja Woodfire to the smoker setting and to 145F or 63C. At this point you can add in the elevated rack.

When the smoker says to add food get your steaks out of the refrigerator and put a probe in the middle of one of the steaks. If you do not have a Pro Connect use a 3rd party wireless or wired probe. Put the steaks on the rack and plug in the probe.

Using the Ninja Pro Connect App set up for a thermometer cook and pick beef rare, 120F or 49C. Hit start cook and the unit will turn off when you hit the cook temp.

When you get your notification the meat is resting (or you checked and it hit 120F or 49C) take the steak out, remove the probe and take the rack out of the grill.

Turn the Ninja Woodfire off and then back on and set it to Grill HI. Hit start and then wait for X Minutes until the grill is really hot.

When the grill plate is ready add a tablespoon or 2 of beef tallow to the grill and then sear the steaks on all sides until you get a nice crust. When you are happy with the crust turn the grill offf.

Let the steaks rest for 5 minutes, slice against the grain and ENJOY!