Brazilian Smoked Picanha
Picanha is the most beloved cut in Brazil, characterized by its thick fat cap. During slow smoking, a crispy crust develops while the meat remains juicy and tender inside. Coarsely ground sea salt is the only traditional seasoning needed to highlight this noble cut.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Remove the picanha from the refrigerator and bring to room temperature for 30 minutes. Score the fat cap in a diamond pattern without cutting into the meat. Generously rub with the salt and pepper mixture.
Smoking
3-4 hoursPreheat the smoker to 120-135 °C. Add orange wood and hickory chips. Place the picanha fat cap side up on the grate and smoke until an internal temperature of 52 °C is reached.
Searing & Resting
15 min.Sear the fat cap of the picanha over very high direct heat (250+ °C) for 2-3 minutes until a golden-brown crust forms. Then let it rest for 15 minutes under aluminum foil.
Pro Tip
Never remove the fat cap – it protects the meat from drying out and delivers the typical Brazilian flavor. Let the meat rest for 15 minutes after smoking.
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