The Best Method for Smoked Picanha
Succulent, medium-rare picanha. The smoke portion of the cook adds yet another level of flavor to the already robust cut of beef.
Servings 6
Calories 6kcal
Ingredients
- 1 3-4lb Picanha roast
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder optional
Instructions
- Preheat your grill to 225°F. Combine the seasonings in a bowl, then season your picanha liberally on all sides.
- Place your picanha on the grates of the smoker and let it smoke for 1-½ hours, or until it reaches an internal temperature of 115°F.
- Remove the picanha and increase the temperature of the grill to 450°F. Alternatively setup a charocal or gas grill for high heat searing. Once your grill has reached temperature, place the picanha back on the grates.
- Sear the picanha until the internal temperature reaches 130°F. Flip and rotate regularly so that all sides achieve a nice sear.
- When it reaches 130°F internal, remove it from the grill and let it rest for 10 to 20 minutes. Slice against the grain and serve immediately.
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: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1166mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.2mg
