Prepare a grill to run at 300 degrees, with a two-zone fire.

Remove picanha from refrigerator, and using a filet knife, trim meat from fat cap.  The easiest way to do this is by putting the fat cap down against a cutting boarding trimming the meat away from the fat using small cuts.  Doing it correctly means you can remove the fat cap in one piece with a minimum of meat loss.  Take your time, there’s no hurry.

After removing the fat cap, remove any silverskin.  Season all sides of the meat thoroughly with Coal Play, or your favorite beef rub.  Place on smoker on indirect or cool side of the grill.  Continue to cook for 40 minutes to one hour, or until you are within 4 degrees of your desired temperature.  Remove from smoker in a pan, lightly cover, and let rest for 5 to 10 minutes.  Slice thinly against the grain and serve.

For the Poblano Relish

While picanha is cooking, wash peppers, then place on medium hot grill.  Allow to roast, turning every 4-5 minutes, until skin on all sides is blistered.  Place peppers in a paper or resealable plastic bag, seal, and allow to cool.

After peppers are cooled, wearing gloves remove blistered skin, stems, and seeds.  Finely dice.  Place oil in a medium hot skillet and add diced onions, cooking for 3 minutes.  Add minced garlic and cook until fragrant, about 2-3 more minutes.  Add cider vinegar, sugar, cumin, and chili powder.  Bring to a quick boil then immediately reduce heat to low.  Allow to cook, stirring often, about 2-3 minutes, then serve over picanha slices.