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Picanha, the prized cut from the top of the rump, is known for its rich flavor and juicy tenderness. While it’s traditionally grilled in Brazil, smoking picanha adds an extra layer of depth, infusing it with a smoky aroma that enhances its natural beefy taste. In this recipe, we'll walk you through the steps to smoke picanha to perfection, ensuring you get a tender, flavorful result every time.
What is Picanha?
Picanha, also known as the top sirloin cap or rump cap, it is a triangular cut of beef that’s beloved in Brazilian cuisine. The thick fat cap that covers the meat helps to keep it moist and juicy during cooking, making it ideal for smoking. When cooked properly, picanha delivers a succulent, tender experience that’s hard to beat.
Why Smoke Picanha?
Placing the whole picanha on your pellet grill is a fantastic way to enhance its natural flavors. The slow, low-heat cooking process allows the fat to render slowly, creating a crispy exterior while the interior remains tender and juicy. The added smokiness pairs perfectly with the beef, making smoked picanha a mouthwatering cut of beef that’s sure to impress.
Choosing the Right Picanha
When selecting a picanha cut for smoking, look for a piece that weighs around 2-3 pounds with a quarter inch, even fat cap. This fat cap is crucial for keeping the meat moist and flavorful during the smoking process. Opt for high-quality, grass-fed beef whenever possible for the best results.
Prep Time: 15 minutes
Cooking Time: 1.5- 2 hours until your desired doneness
Grill Smoking Temperature:225°
How to Smoke Picanha: Step-by-Step Recipe
1. Prepare Your Smoker:
Preheat the Smoker: Set your smoker to a temperature of 225°F. The best wood for smoking picanha, consider using oak, hickory, or mesquite to complement the beef’s robust flavor.
Prepare the Meat: Take the picanha out of the refrigerator at least 30 minutes before cooking to let it come to room temperature. This ensures even cooking throughout.
2. Season the Picanha with Dry Rub:
Simple Seasoning: Picanha’s rich flavor shines with minimal seasoning. Generously coat the meat with coarse sea salt and freshly ground black pepper. You can also add garlic powder or a simple dry rub for extra flavor if desired. I used Killer Hogs Texas Brisket Rub.
3. Smoke the Picanha:
Place on the Smoker: Position the whole picanha on the smoker grates. This may be an unpopular statement, but I like to smoke fat side down.
Monitor the Temperature: Smoke the picanha until it reaches an internal temperature of 125°F for medium-rare. This should take about 1.5 to 2 hours, depending on the size of the meat. Use a meat thermometer to ensure accuracy.
4. Sear the Picanha (Optional):
Finish with a Reverse Sear: For an extra crispy exterior, consider giving the picanha a quick sear after smoking. Heat a cast-iron skillet over high heat and add unsalted butter or beef tallow. Check out Bee Free Outdoors Recipe on How to make Beef Tallow. Or you can crank up the heat on your pellet grill and open sear plate. I prefer the first option for a reverse sear in cast iron. Sear the picanha fat-side down for 1-2 minutes until the fat is browned and crispy.
5. Rest and Slice:
Let It Rest: Remove the picanha from the smoker and let it rest for 10-15 minutes before slicing. Resting allows the juices to redistribute, ensuring a juicy bite.
Slice Against the Grain: To ensure tenderness, slice the picanha against the grain into thin strips.
Tips for Smoking Picanha
Maintain Consistent Temperature: Smoking requires low and slow cooking. Keep the smoker temperature steady at 225°F to ensure even cooking.
Use a Meat Thermometer: To achieve perfect doneness, monitor the internal temperature of the meat closely. For medium-rare, aim for 125°F; for medium, aim for 135°F.
Check out Thermpro Lightning or Meater Pro 2 Plus from Amazon. I own both and definitely recommend these two thermometers.
What to serve with Picanha
Smoked picanha pairs beautifully with a variety of sides and sauces. Try serving it with:
Chimichurri: The fresh, tangy flavors of chimichurri sauce complement the rich, smoky beef perfectly.
Roasted Potatoes: Crispy, golden potatoes are a classic side that works well with the deep flavors of smoked picanha.
Grilled Vegetables: Add some smoky char to your vegetables for a complete, flavorful meal.
Flavorful Picanha
Smoking picanha is a fantastic way to bring out the best in this flavorful cut of beef. With the right preparation and technique, you can enjoy a tender, juicy, and smoky picanha that’s sure to impress your guests at your next barbecue or family dinner. Whether you’re a seasoned pitmaster or a beginner, this guide will help you master the art of smoking picanha.
Give it a try and experience the delicious, smoky flavors of picanha for yourself!
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