Smoked Picanha Steak

While Picanha has a long history of being one of the most popular cuts of beef to grill or smoke in Brazil, it’s only now becoming popular in the US. If you’ve seen this type of steak available at your local butcher or here at Chicago Steak, you should give it a try and experience it for yourself. Here’s how to make the most of your smoked Picanha experience.

Buying Picanha

This cut of beef comes from the top of the cow’s rump. It’s also labeled a rump cap, sirloin cap, or rump cover roast. It’s most commonly sold already sliced into loin or round steaks, but Picanha calls for a whole piece. You may need to custom order the meat for smoked Picanha if you can’t find it in your local meat case.

While you would normally look for a piece with a generous and thick cap of fat, it won’t cook down the same way during the smoking process. Instead, you’ll trim this off before cooking. A thicker layer may still be easier to grip while trimming, but it’s not a dealbreaker. Instead, look for a smaller cut that’s relatively even in thickness throughout the piece. This will produce the best results from smoking.

How to Season Picanha Steak for Smoking

Most barbecue and smoking rubs work well with the rich flavor of Picanha. To bring out the best from the smoking process, consider rubs that rely heavily on black pepper, paprika, chili powder, garlic powder, and onion powder.

Make sure you use enough salt since this is a relatively thick piece of meat. If you don’t want to make your own rub, using a store bought mix is fine since the beef provides the majority of the flavor.

Tips for Smoking a Picanha Steak

• If you really want to leave the fat cap in place, score it deeply into a 1-inch diamond pattern. This ensures it doesn’t tighten up and toughen the meat in the process.
• Choose a blend of different woods for the best possible flavor. Hickory and oak go well with Picanha if you can only find chips or pellets from a single wood.
• It’s not necessary to sear this roast just to get great bark and color because of the spritzing process. If you do want to sear the meat, do it first in a heavy cast iron pan before smoking.
• You can marinate the meat in a mixture of apple cider vinegar, soy sauce, black pepper, and water to add some flavor and juiciness to the finished steak.

Smoked Picanha Steak Recipe

Ingredients

• 1 whole Picanha roast, around 3 pounds
• 2 tablespoons of your favorite barbecue or smoke rub
• 1 cup of water
• 4 tablespoons of apple cider vinegar

Instructions

1. Preheat the smoker to 250 degrees F. Remove the Picanha from the refrigerator and trim the fat and silverskin off of the top of the roast. You don’t have to get every bit of fat, just the majority of the cap so it doesn’t shrink and toughen during cooking.

2. Pat the meat dry and apply your favorite rub to both sides. Place the meat in the smoker in a central position that isn’t too close to the heat. Cook for about 2 to 3 hours, spritzing with a mix of water and apple cider vinegar every 20 to 40 minutes. Aim for only 4 to 5 spritzes in total, spread evenly throughout the cooking period.

3. Smoke until the meat reaches an internal temperature of 130 degrees F. Take it off the smoke and wrap it tightly in aluminum foil or butcher paper. Let it rest in an empty cooler for 45 minutes to finish cooking. Unwrap, slice, and serve immediately.

Cutting and Serving Picanha Steak

Picanha is traditionally sliced thinly and served alongside side dishes like Brazillian black beans, a dish made from cassava known as Farofa, or Lyonnaise potatoes in France. To get smooth slices, use a very sharp Chef’s knife or even a serrated bread knife. Always let the meat rest for at least 30 minutes before slicing. When smoking Picanha steak, don't attempt to slice the meat before cooking. This particular cut becomes much more tender and flavorful when cooked whole and then sliced at the end.

Conclusion

Make smoked Picanha a part of your regular beef routine to experience the best flavors from Brazilian barbecue. You’ll find that it’s much more affordable to smoke this cut at home than it is to order at your favorite steakhouse.

Smoked Picanha Steak

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Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.

INGREDIENTS

• 1 whole ~3lbs picanha roast
• 2 tbsp of your favorite barbeque or smoke rub
• 1 cup water
• 4 tbsp apple cider vinegar

DIRECTIONS

1. Preheat the smoker to 250 degrees F. Remove the Picanha from the refrigerator and trim the fat and silverskin off of the top of the roast. You don’t have to get every bit of fat, just the majority of the cap so it doesn’t shrink and toughen during cooking.
2. Pat the meat dry and apply your favorite rub to both sides. Place the meat in the smoker in a central position that isn’t too close to the heat. Cook for about 2 to 3 hours, spritzing with a mix of water and apple cider vinegar every 20 to 40 minutes. Aim for only 4 to 5 spritzes in total, spread evenly throughout the cooking period.
3. Smoke until the meat reaches an internal temperature of 130 degrees F. Take it off the smoke and wrap it tightly in aluminum foil or butcher paper. Let it rest in an empty cooler for 45 minutes to finish cooking. Unwrap, slice, and serve immediately.