What temperature do you smoke picanha?

Smoke picanha at 250°F. Lower than 225°F produces a less juicy result and takes significantly longer. Pull the roast off the smoker when it hits your target internal temp (115°F for medium rare), then sear immediately over direct flame to finish.

How long does it take to reverse sear picanha?

For a 3-pound picanha at 250°F, plan on 60–90 minutes in the smoker to reach 115°F internal (medium rare target), then 8–10 minutes of active searing over direct flame. Rest for 10–15 minutes before slicing. Total time from fire to table is about 2 to 2.5 hours.

Do you keep the fat cap on picanha?

Yes. Never remove the fat cap on picanha. It bastes the leaner muscle below during cooking and crisps into a hard crust during the sear. If a butcher has already trimmed it off, find a different source. A trimmed picanha is just an expensive top sirloin roast.

How do you slice picanha?

Slice against the grain, on a slight bias. Picanha has a curved grain. Orient the roast on the cutting board, identify the grain direction, and cut across it. Slicing with the grain will produce chewy results regardless of how precisely you cooked it. Thin slices (1/4 inch) for sandwiches, thicker (1/2 inch) for plating.

What's the difference between picanha and tri-tip?

Both are similar in size and beef flavor, and both suit the reverse sear method. The difference is the fat cap. Picanha has a thick cap of fat that stays on during cooking and is part of the eating experience. Tri-tip is leaner and more uniform. If you want a fatty, self-basting roast, picanha. If you prefer a leaner cut with more even texture, tri-tip.

Where do you buy picanha?

Most specialty butchers carry picanha, and Brazilian meat markets almost always have it. In mainstream grocery stores, look for it labeled as sirloin cap or top sirloin cap. Online, Snake River Farms, Capital Farms , and several Brazilian meat suppliers ship whole roasts. Regardless of source, confirm the fat cap is intact and untrimmed before ordering.

Reverse-Seared Picanha - Chiles and Smoke

Ingredients

Scale

1 picanha roast, about 3-4 pounds
3 tablespoons Canyon Crust Beef Seasoning, more as needed

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Instructions

Score the fat cap straight from the fridge. Cut a 1/4-inch crosshatch pattern across the entire surface.
Season generously on all sides. Place fat side up on a wire rack and dry brine uncovered in the fridge for at least 45 minutes, up to overnight.
Set your smoker or grill for indirect cooking at 250°F. Smoke the picanha fat cap up for 60–90 minutes until it reaches your target internal temperature (115°F for medium rare).
Prepare the grill for direct searing over open flame. Sear the picanha, flipping every 2 minutes, until the crust is set and internal temperature hits 125–130°F for medium rare.
Rest for 10-15 minutes. Slice against the grain on a slight bias and serve immediately.

Notes

Score the fat cap cold. Room temperature fat is too soft to cut cleanly.
If you want a binder, use Worcestershire sauce or hot sauce. Avoid oil between the seasoning and the fat cap.
Watch for flare-ups during the sear. The fat cap will cause flames. Stay close and move the roast if one side is taking too much heat.
For a full doneness temperature guide, see the chart in the post above.

Author: Brad Prose
Prep Time: 10 minutes
Dry Brine (optional): 45 minutes
Cook Time: 90 minutes
Category: Beef
Method: Grilling, Reverse Sear
Cuisine: American BBQ, Brazilian
Diet: Gluten-Free

Nutrition

Serving Size:
Calories: 227
Sugar: 0.3 g
Sodium: 326.4 mg
Fat: 6 g
Carbohydrates: 1.9 g
Protein: 38.1 g
Cholesterol: 100.5 mg