If you are looking for a different kind of meat to try smoking, this Smoked Picanha is a great choice. You might be wondering what exactly “picanha” actually is. This is the terminology that you would commonly use in Latin American countries but in the United States this cut of meat is actually called the sirloin cap or rump cap. This beef cut from the rump area (above the butt).
Smoked Picanha
Ingredients
- 2-3 lb picanha roast
- W Sauce Fireshire or regular worcestershire sauce
- Grill Your Ass Off Platoon Sergeant Seasoning or your favorite beef rub
Instructions
- Fire up your smoker to 250-275 using post oak for the smoking wood. I used my Cotton Gin drum smoker, which tends to run a little hotter than some smokers.
- Remove any silver skin from the picanha, but leave the fat cap on. If cooked properly, it will melt in your mouth.
- Rub the picanha with a light layer of W sauce on all sides and then season liberally with Platoon Sergeant.
- Let the picanha rest on the counter while your smoker reaches temp.
Variations
If you are going to sear the picanha, follow this step:
- Once smoker reaches temp, place the picanha on the grate and smoke until the meat reaches 120 internal temp in the thickest part. It took me about an hour. But remember temp is more important than time.
- Remove the picanha from the smoker and place directly over the open flame and sear on both sides until the meat reaches 130 internal temp for a nice medium rare. You can sear it in a cast iron pan, griddle, or grill.
If you are not going to sear the picanha, follow this step:
- Once smoker reaches temp, place the picanha on the grate and smoke until the meat reaches your desired doneness. I prefer a nice medium rare for picanha, but it’s up to you!
- Let the picanha rest for 15-20 minutes.
- Slice against the grain and enjoy!
About Pat Cunico
Just a regular guy who loves to cook. Grilling, smoking, and griddling in the suburbs of Chicago