Smoked Picanha is a mouth-watering Brazilian BBQ recipe that’s simple yet luxurious. Elevate your next gathering with flavorful, tender picanha steak.
Smoked Picanha – A Brazilian BBQ Delicacy
Famed for its succulence and packed full of rich, beefy flavor, smoked picanha is a delight that transports your tastebuds straight to the heart of Brazilian barbecue culture.
Smoking picanha might seem intimidating, but it’s easier than you might think. It’s a great recipe for both beginners and seasoned grill masters. It’s all about mastering the heat, paying attention to the cooking time, and, most importantly, being patient.
To prepare this smoked picanha recipe, you’ll need a few essential tools. A reliable smoker is crucial, and it’s also handy to have a meat thermometer to ensure your picanha is cooked to perfection. You’ll also need a sharp knife for trimming and slicing, and a quality cutting board.
So, grab your apron, fire up the smoker, and let’s dive into the art of preparing this incredible dish. Get ready to discover why smoked picanha is a must-try for any barbecue lover!
What is Picanha?
Picanha, a word of Brazilian origins, refers to a cut of beef that’s highly prized in South America, particularly in Brazil. This cut, which can sometimes be found under the names sirloin top cap, rump cover, or coulotte, has a distinctive, triangular shape. It’s located on the back of the cow, just above the round, making it a top sirloin cut.
The defining feature of the picanha is its thick layer of fat on one side, or the “fat cap”, which contributes to the flavor and tenderness of the meat when cooked properly. This fat side gives the picanha its rich flavor profile, which is made even better when it’s cooked low and slow, allowing the fat to render and baste the meat.
Picanha is sort of similar to roast beef in terms taste, with many describing it as a cross between the tenderness of filet mignon and the rich flavor of a ribeye steak. When cooked to medium-rare, picanha has a fantastic balance of juicy tenderness and deep, beefy flavor.
In terms of quality, Wagyu Picanha is often considered the crème de la crème. Wagyu beef, known for its marbling and incredibly tender texture, takes the already delicious picanha to a whole new level. The marbling of the Wagyu, coupled with the flavorful fat cap, results in a picanha that is exceptionally juicy, tender, and flavorful.
Picanha can often be challenging to find in traditional supermarkets in the U.S. However, a local butcher shop is likely to have this cut or will be able to order it for you. Despite its quality, picanha tends to be less expensive than other premium beef cuts like the ribeye or the tri-tip, making it a fantastic option for a special meal or for grilling.
How To Make Smoked Picanha
Prep the Picanha
Season the Meat
Get Smoking
Sear the Picanha
Slice and Serve
Tips For Making Smoked Picanha
As a beginner venturing into the world of BBQ, working with a new cut of meat like the picanha steak can be exciting yet intimidating. But don’t worry, we’re here to help you on your journey to making the most delicious smoked picanha steak!
Here are some straightforward, easy-to-understand tips that will help you master this recipe, enhance your smoking skills, and wow your family and friends with a mouth-watering, smoky, tender picanha steak.
- Prep time matters: Spend enough time prepping your picanha. Trimming off any surface silver skin and adjusting the fat cap to the right thickness will influence how well the meat cooks and its final taste.
- Control the temperature: Keeping the smoker at a steady temperature between 250-275°F is important for even cooking. A good quality smoker thermometer and temperature regulator can make this task much easier.
- Choose your wood carefully: Hardwood, like hickory, is recommended for this recipe. It imparts a strong, smoky flavor that goes well with beef.
- Searing is key: Searing the picanha at a high temperature (500°F+) is what gives it a delicious crust and those sought-after grill marks. Remember to watch it closely during this step to avoid any burning.
- Rest before serving: After grilling, let the meat rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
How To Serve Smoked Picanha
Once you’ve put in the effort to perfectly smoke your picanha, also known as top sirloin cap or rump cap, it’s time to enjoy the fruits of your labor. Serving smoked picanha can be an art in itself, and there are a few different ways you can present this delicious cut of meat to maximize its rich flavors. Here are some serving suggestions that will surely take your medium-rare smoked picanha steaks to the next level.
Slicing Picanha Steaks
The method of slicing can make a significant difference in the tenderness of your smoked picanha. It’s best to slice it against the grain. This method shortens the muscle fibers and makes the meat more tender to chew. Thinner slices work well for sandwich-style servings, while thicker slices are perfect if you’re aiming for a steak or roast-style serving.
Serving With Chimichurri Sauce
Traditionally, picanha steaks are often served with chimichurri sauce, a tangy green sauce from South America made of olive oil, parsley, garlic, and spices. The acidity and herby freshness of chimichurri pairs perfectly with the smoky and rich flavors of the picanha, providing a beautiful contrast that’s sure to excite your taste buds.
Picanha Sandwiches
If you’re looking for a casual way to serve your smoked picanha, why not consider making sandwiches? Thinly slice your picanha and pile it high on a soft roll with some grilled onions, perhaps a slice of cheese, and your choice of condiments. It’s a simple and satisfying way to enjoy the fruits of your smoking efforts.
Topping for Salads
Finally, smoked picanha can be an excellent topping for a hearty salad. Thinly sliced or shaved pieces of the smoky, rich beef can transform a simple salad into a meal in itself. Just add some crisp lettuce, juicy tomatoes, perhaps some grilled corn, and a tangy vinaigrette, and you’ve got yourself a satisfying, lighter way to enjoy smoked picanha.
Other Popular Recipes
- Smoked Roast Beef Recipe
- Smoked Beef Chuck Roast Recipe
- Smoked Beef Tenderloin Recipe
- Smoked Beef Short Ribs Recipe
- Smoked Beef Ribs Recipe
Smoked Picanha Recipe
Equipment
- Charcoal Smoker (or Pellet Grill)
- Aluminum foil
Ingredients
- 3 lb Picanha roast
- 3 tbsp your favorite BBQ rub (You can use 1 tbsp each of salt, pepper, garlic powder or any beef seasoning or just kosher salt and black pepper)
Instructions
- Remove picanha from fridge, pat dry, trim visible silver skin, and cut fat cap to about half an inch. Score fat cap if desired (slice shallow cuts in X formations)
- Apply a generous layer of beef rub, salt, pepper, and garlic, massaging it into the meat.
- Preheat charcoal smoker (we used a Green Egg) to a steady 250-275°F. Add chunks of hickory wood for smoke. Place picanha on grill grates and cook until it reaches an internal temperature of 110°F. Remove from smoker and tent with foil.
- Heat grill to 500°F+. Sear picanha on both sides until it achieves grill marks. Be careful with the fat cap side to avoid burning. Let rest for 10 minutes.
- Slice picanha against the grain into thin or thick portions as desired. Sprinkle with coarse kosher salt before serving warm.
