Churrasco Picanha with Farofa Crust
The picanha is the most coveted cut in Brazilian churrasco and is traditionally prepared with a simple salt crust. In this version, an aromatic farofa mixture made from toasted cassava flour is additionally applied as a crust. The slow hot smoking gives the meat a wonderfully smoky note that perfectly complements the nutty farofa.
Ingredients(for 1 kg)
Instructions
Preparing the picanha
10 minutes + 1 hour resting timeScore the fat cap of the picanha in a diamond pattern without cutting into the meat. Rub with coarse sea salt and let rest at room temperature for 1 hour.
Applying the farofa crust
5 minutesMix cassava flour, pepper, and garlic powder. Brush the melted butter over the meat and press the farofa mixture evenly to form a crust.
Smoking
3-5 hoursSmoke in the smoker at 130-150 °C with jacaranda and hickory. Bring the core temperature to 54-58 °C for medium-rare. The farofa crust forms a golden-brown, crispy layer.
Resting and serving
15-20 minutesLet the picanha rest loosely wrapped in aluminum foil for 15-20 minutes. Slice thickly against the grain and serve immediately with fresh farofa and vinagrete salsa.
Pro Tip
Always keep the fat cap of the picanha and score it in a diamond pattern. The fat melts during smoking and moistens the meat from the inside, ensuring unique juiciness.
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