PING!
FYI. And right now I am so full from that Picanha steak I am not yet thinking about cold smoking salmon but I am sure I will in the near future... and do a video about it.
Picanha is also great on a rotisserie. Cut in thick section cross grain and skewer through the fat cap, squeezing the thick steak like cuts into a C shape. Spin it 6 to 8 inches or so above the coals. A wireless temperature probe is perfect for this application. Pull it about 10 degrees before it reaches your target interior temperature. This cut will cook surprisingly quickly.