I'm dying to try a Picahna. Basically a tri-tip as I understand it. I usually cook it on my gas rotisserie, about a 1 hour 15 minute affair. Just dribble in olive oil, salt and pepper, and let the grill do the rest. I stop about 135 degs, get some nice pink in the center with a crunchy roasted external. I'm thinking smoking it would be similar to a brisket, but not take as long. I'll research further.