This smoked picanha takes a whole Brazilian sirloin cap, smokes it at 300°F, and finishes it with a bright red cilantro chimichurri. You score the fat cap, coat the roast in olive oil, and season it with Montreal Steak Seasoning. Then you smoke it fat-cap up until it reaches 130°F for medium-rare. Meanwhile, you char a red bell pepper and build the chimichurri. After a 10-minute rest, slice the picanha against the grain and spoon the sauce over the top. A 3 to 4 pound roast serves 4 to 6 people.
What Is Picanha and How to Buy It
The Brazilian Sirloin Cap
Picanha is a Brazilian cut from the top of the rump, known as the sirloin cap or coulotte. It carries a thick fat cap that bastes the meat as it cooks. In the United States, ask your butcher for the sirloin cap or coulotte if picanha is not labeled. A whole roast runs 3 to 4 pounds, which is ideal for smoking. Additionally, look for a thick, even fat cap and bright red meat. This cut delivers big beef flavor, which is why smoked picanha has become so popular.
Trimming and Scoring the Fat Cap
Leave the fat cap on, since it protects and flavors the meat. First, trim any thick, hard sections down to an even layer. Then score the fat cap in a crosshatch pattern with a sharp knife. Cut through the fat but not into the meat below. As a result, the fat renders faster and the seasoning grips the surface. Furthermore, the scored pattern crisps into an attractive, caramelized crust. Take your time here, since clean scoring pays off in texture.
Seasoning the Picanha
Why Montreal Steak Seasoning Works
Montreal Steak Seasoning suits picanha’s bold, beefy flavor. The blend of coarse salt, cracked pepper, garlic, and spices builds a savory crust. As a result, it seasons without overpowering the beef. You can also use your favorite steak seasoning if you prefer. However, avoid anything too sweet, since picanha shines with a savory, peppery bark. Use 2 to 3 tablespoons across the whole roast.
Coating and Prepping the Roast
Start by coating the roast lightly with olive oil. The oil helps the seasoning stick and promotes browning. Then season generously on all sides, including the scored fat cap. Press the seasoning into the crosshatch cuts for even coverage. As a result, every slice carries flavor from edge to edge. Let the seasoned roast sit while your smoker comes up to temperature.
Smoking Picanha at 300°F
Smoker Setup and Fat-Cap-Up
Preheat your smoker to 300°F for this cook. This moderate temperature renders the fat while keeping the smoke time reasonable. Place the picanha fat-cap up so the rendering fat bastes the meat. As a result, the roast stays moist and builds a rich crust. Use any pellet, charcoal, or offset smoker that holds 300°F. Furthermore, add a hardwood like oak or hickory for a classic beef smoke. This setup gives smoked picanha its signature bark and aroma.
Internal Temperature and Doneness
Cook the picanha until it reaches 130°F internal for medium-rare. Use an instant-read or leave-in thermometer in the thickest part. The steak temperature guide is simple to follow. Rare runs 120 to 125°F, and medium-rare runs 130 to 135°F. Medium is 140 to 145°F, while well done passes 160°F. For the best texture and flavor, pull the picanha at 130°F. As a result, carryover during the rest brings it to a perfect medium-rare.
Making the Red Cilantro Chimichurri
Charring the Red Bell Pepper
The red cilantro chimichurri sets this smoked picanha apart. Start by charring a red bell pepper over direct heat until the skin blisters. Then let it cool, remove the seeds, and finely dice the flesh. As a result, the pepper adds a subtle smoky sweetness to the sauce. This char also deepens the color and flavor. Meanwhile, the fresh cilantro keeps the sauce bright and herbaceous.
Building the Sauce
Combine the diced pepper with 1 cup finely chopped cilantro in a bowl. Then add 3 to 4 minced garlic cloves and 2 tablespoons red wine vinegar. Next, stir in half a teaspoon smoked paprika and optional red pepper flakes. Add half a cup of olive oil, 1 teaspoon kosher salt, and a quarter teaspoon black pepper. Mix well and let it sit while the picanha finishes. As a result, the flavors meld into a bright, punchy sauce.
Resting and Slicing Against the Grain
Why the 10-Minute Rest Matters
Resting is essential after smoking picanha. Remove the roast at 130°F and let it rest for 10 minutes. During the rest, the juices redistribute through the meat. As a result, the slices stay juicy instead of bleeding out on the board. Meanwhile, carryover heat finishes the cook to a perfect medium-rare. Therefore, do not skip or rush this step.
Finding and Cutting the Grain
Picanha has a prominent grain that runs in one direction. First, find the direction of the muscle fibers. Then slice across the grain, rather than with it, to shorten the fibers. As a result, each slice bites tender rather than chewy. Cut slices about half an inch thick for the best texture. Furthermore, angle your knife for wide, attractive slices. This step defines a well-cut smoked picanha.
Serving, Pairings, and Storage
Serving with Chimichurri
Spoon the red cilantro chimichurri generously over the sliced picanha. The bright, acidic sauce cuts the richness of the beef. As a result, each bite balances smoky meat with fresh, tangy herbs. Serve the picanha warm, right after slicing. Additionally, set extra chimichurri on the side for dipping.
Pairings and Leftovers
Smoked picanha pairs well with rice, grilled vegetables, or farofa for a Brazilian touch. A crisp salad or chimichurri potatoes round out the plate. Store leftover picanha in the fridge for up to 3 days. Then reheat gently, or slice it cold over a salad. As a result, one roast stretches into several meals. The leftover chimichurri also keeps for a few days in the fridge.
Step-by-Step: How to Make Smoked Picanha with Red Cilantro Chimichurri
Step 1: Score and Season the Picanha
Score the fat cap of the picanha in a crosshatch pattern, being careful not to cut into the meat. Then coat the roast with olive oil and season generously with Montreal Steak Seasoning or your favorite steak seasoning.
Step 2: Preheat and Smoke to 130°F
Preheat your smoker to 300°F. Place the picanha on the smoker with the fat cap facing up, and cook until it reaches an internal temperature of 130°F for medium-rare.
Step 3: Make the Red Cilantro Chimichurri
While the picanha cooks, char the red bell pepper over direct heat until lightly blistered, then remove the seeds and finely dice it. In a bowl, combine the diced pepper, cilantro, garlic, red wine vinegar, smoked paprika, red pepper flakes, olive oil, salt, and black pepper. Mix well and let it sit while the picanha finishes.
Step 4: Rest the Picanha
Remove the picanha from the smoker and let it rest for 10 minutes. The rest lets the juices redistribute and carryover heat finish the cook to medium-rare.
Step 5: Slice and Serve
Slice the picanha against the grain and serve it topped with the red cilantro chimichurri. Spoon extra sauce on the side for dipping.
Smoked Picanha Roast with Red Cilantro Chimichurri
Ingredients
Equipment
Method
- Score the fat cap of the picanha in a crosshatch pattern, being careful not to cut into the meat.
- Coat the roast with olive oil and season generously with Montreal Steak Seasoning or your favorite steak seasoning.
- Preheat your smoker to 300°F. Place the picanha on the smoker with the fat cap facing up and cook until it reaches an internal temperature of 130°F for medium-rare.
- While the picanha cooks, make the chimichurri. Char the red bell pepper over direct heat until lightly blistered, then remove the seeds and finely dice it. In a bowl, combine the diced bell pepper, cilantro, garlic, red wine vinegar, smoked paprika, red pepper flakes, olive oil, salt, and black pepper. Mix well and let sit while the picanha finishes cooking.
- Remove the picanha from the smoker and let it rest for 10 minutes.
- Slice against the grain and serve topped with the red cilantro chimichurri.
Notes
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Let us know how it was!Smoked Picanha Roast — FAQ
Common questions about the cut, the smoke, and the red cilantro chimichurri.
Cut & Cook
Picanha is a Brazilian cut from the top of the rump, prized for its thick fat cap. In the United States, it is also sold as the sirloin cap or coulotte, so ask your butcher by those names if picanha is not labeled. Look for a whole roast around 3 to 4 pounds with a thick, even fat cap and bright red meat. A good butcher counter or a Brazilian or Latin market is your best bet.
Yes. Leave the fat cap on, since it bastes and protects the meat as it smokes. Trim only thick, hard sections down to an even layer, then score the fat in a crosshatch pattern. Cut through the fat but not into the meat below. Scoring helps the fat render faster and lets the seasoning grip, which builds a caramelized crust. Smoke the roast fat-cap up.
For medium-rare, pull the picanha at 130°F. Use this guide: rare is 120 to 125°F, medium-rare 130 to 135°F, medium 140 to 145°F, medium-well 150 to 155°F, and well done 160°F and up. Because carryover heat keeps cooking during the rest, pulling at 130°F lands you at a perfect medium-rare after 10 minutes. Use an instant-read thermometer in the thickest part.
A classic beef hardwood works best. Oak and hickory give a steady, robust smoke that suits the bold flavor of picanha. For a milder profile, use a fruitwood like cherry or apple, which also darkens the bark. Avoid mesquite for a long cook, since it can turn bitter. At 300°F, you get a clean smoke without over-smoking the beef.
Sauce & Serving
The red color comes from a charred red bell pepper and smoked paprika, rather than the all-green herb base of a classic chimichurri. Charring the pepper until blistered adds a subtle smoky sweetness that pairs well with the smoked beef. This version also uses cilantro instead of parsley, which keeps it bright and fresh. Red pepper flakes are optional if you want a little heat.
Store leftover sliced picanha in an airtight container in the fridge for up to 3 days. Reheat it gently so it does not overcook, or enjoy it cold sliced over a salad. Keep the chimichurri in a separate sealed jar in the fridge for a few days; the flavors deepen as it sits. Bring the sauce to room temperature and stir before serving, since the olive oil firms up when chilled.
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