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smoked picanha
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The Best Method for Smoked Picanha

Succulent, medium-rare picanha that is reminiscent of roast beef. The smoke portion of the cook adds yet another level of flavor to the already robust cut of beef
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings 6
Calories 277kcal
Author Jordan Hanger

Ingredients

  • 3 lb Picanha roast
  • 3 tbsp Beef rub I used a SPG rub (1 tbsp of each) but you can use any beef seasoning or just kosher salt and black pepper

Instructions

  • Check the picanha for any surface silver skin. Trim off any that you find. Trim the fat cap down to half an inch
  • Apply a nice even coating of seasoning and [ress rub into meat with open hand. Sit at room temperature while you setup sthe moker.
  • Preheat smoker to steady 275°F and add hardwood
  • Place the picanha on the smoker grate away from the heat and smoke until internal temperature reaches 110°F (see notes).
  • Remove meat from smoker and tent with foil while you prepare the grill for high heat searing.
  • Sear the picanha until the internal temperature reaches 130°F. Flip so both sides to achieve grill marks and color.
  • Let rest for 10 minutes then slice across the grain and serve warm.

Notes

1. Cooking times
You are smoking the meat to an internal temperature, not for a length of time. Different sizes of meat will cook for different periods of time. Use an instant-read thermometer for accurate results.

Nutrition

Calories: 277kcal | Protein: 48g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 132mg | Potassium: 764mg | Calcium: 45mg | Iron: 4mg