Smoked Brazilian Picanha
Picanha is a Brazilian cut of steak, also called the sirloin cap or rump cap. It is famous for being the staple of Brazilian steakhouses across the world with its signature fat cap that arcs around the sirloin. The fat cap acts as a protector of the sirloin and a moisture maker. Picanha can be found at any Brazilian butcher, some restaurant supply stores, and can be cut at your local butcher.
Cooking Pellet Type
Ingredients
Ingredients
- 1 whole picanha
- 1 lime
- Sal Grosso para Churrasco (thick bbq salt) or Morton's Ice Cream salt
Directions
- Turn on the pellet grill to 275°F
- Slice the picanha, like in the picture above, into 2-3″ wide sections
- Lay the picanha on a plate or pan and squeeze the juice of the lime over the sliced pieces
- Heavily cover the picanha with the salt and let rest at room temp for 20-30 minutes
- Place the picanha pieces on the pellet grill grates, fat cap down
- Smoke for 40-50 minutes and flip the pieces so the fat cap is up
- Remove from the pellet grill when it’s reached your desired steak temp (around 135-140 degrees)
- Rest for 15-20 minutes.
- Beat/scrape the excess salt off the picanha.
- Slice the picanha the same direction as the original slice cuts.
- Enjoy!
Picanha is a Brazilian cut of steak, also called the sirloin cap or rump cap. It is famous for being the staple of Brazilian steakhouses across the world with its signature fat cap that arcs around the sirloin. The fat cap acts as a protector of the sirloin and a moisture maker. Picanha can be found at any Brazilian butcher, some restaurant supply stores, and can be cut at your local butcher.
Cooking Pellet Type
Ingredients
Ingredients
- 1 whole picanha
- 1 lime
- Sal Grosso para Churrasco (thick bbq salt) or Morton's Ice Cream salt
Directions
- Turn on the pellet grill to 275°F
- Slice the picanha, like in the picture above, into 2-3″ wide sections
- Lay the picanha on a plate or pan and squeeze the juice of the lime over the sliced pieces
- Heavily cover the picanha with the salt and let rest at room temp for 20-30 minutes
- Place the picanha pieces on the pellet grill grates, fat cap down
- Smoke for 40-50 minutes and flip the pieces so the fat cap is up
- Remove from the pellet grill when it’s reached your desired steak temp (around 135-140 degrees)
- Rest for 15-20 minutes.
- Beat/scrape the excess salt off the picanha.
- Slice the picanha the same direction as the original slice cuts.
- Enjoy!