For The Presa

1. Preheat your smoker or set up a grill for indirect heat at 225°F (107°C). Add soaked peach wood chips for smoke. Rub the meat generously with your spice rub. Smoke until the internal temperature reaches 100°F (38°C) (about 45 minutes to 1 hour).

2. Remove from the smoker and let it rest for 10 minutes.

3. Preheat a grill or cast-iron pan over high heat.
   Sear the meat on all sides until nicely charred, pulling it off at 130°F (54°C) for a perfect medium-rare. Let it rest for 5–10 minutes before slicing.

For The Charred Pineapple Salsa

1. On a grill or over an open flame (gas stove or broiler), place the whole pineapple directly on high heat. Rotate every few minutes until the skin is blackened and charred all around (about 10–15 minutes). Let it cool, then peel and dice the charred fruit.

2. In a bowl, combine charred pineapple, red onion, bell pepper, cilantro, garlic, lime juice, zest, olive oil, salt, and black pepper. Mix well and chill before serving.