Smoked Picanha Recipe
Our smoked picanha recipe takes minutes to prep and will elevate your grilling game to legendary status! This cut of beef has some serious flavor and cooked low and slow, it's moist, tender and oh so delicious!
Servings: 6
Calories: 314kcal
Ingredients
- 3-4 lb picanha top sirloin cap
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon kosher salt
- 1 tablespoon Italian parsley finely chopped
- 1 tablespoon garlic finely chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
Instructions
- Add the olive oil and Dijon mustard to a small mixing bowl and whisk together to combine. Set aside until needed.
- Add the kosher salt, fresh parsley, chopped garlic, cumin, and turmeric to a small bowl and mix to combine. Set aside until needed.
- Remove the picahna from the packaging and pat the roast dry with a paper towel.
- Score the fat side of the top sirloin roast by using a sharp knife to make a criss-cross pattern, cutting into the fat cap about ½ inch deep.
- Rub the olive oil and mustard mixture on all sides of the roast.
- Season all sides of the beef with the dry rub seasoning blend.
- Place a small wire rack in the bottom of a baking sheet or aluminum pan and place the seasoned roast on top of the rack. This will allow air to flow around the entire piece of beef.
- Place the seasoned roast in the refrigerator uncovered for at least 2 hours to marinate (overnight is best).
- Remove the roast from the refrigerator at least a half hour prior to smoking to allow it to come to room temperature.
- Preheat your smoker to 250 degrees F.
- Add your favorite wood chips to the smoke tube. For this recipe we used mesquite wood chips.
- Place a meat probe in the thickest part of the beef (to get the best reading, go in from the side of the beef, not through the through the top).
- When the smoker is ready, place the top sirloin fat cap up directly on the smoker rack with a drip pan underneath to catch any juices.*Add more wood chips every half hour to the smoke tube to allow it to absorb as much smoky flavor as possible
- Smoke the roast for two and a half hours or until the internal temperature has reached 125-130 degrees F.*Keep in mind the meat will continue to cook while it rests and the temperature will increase by 5-10 degrees.
- Remove the roast from the smoker.
- Place a cast iron pan or a large skillet over high heat. When the pan begins to smoke place the roast, meat side down with the fat cap up and sear it for 2-3 minutes.
- Flip the roast over and sear the fat cap of the picanha for 2-3 minutes.
- Remove the roast from the pan and loosely tent it with aluminum foil and allow it to rest for 15 to 20 minutes before slicing to allow for the juices time to redistribute throughout the beef.
- Slice the roast into half inch (pencil width) slices and serve with gremolata, chimichurri sauce, or Alabama white sauce depending upon your taste prefrence.
Nutrition
Calories: 314kcal | Carbohydrates: 1g | Protein: 51g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 134mg | Sodium: 1300mg | Potassium: 835mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 4mg