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Sliced smoked picanha roast with green chimichurri sauce and crispy parmesan potatoes on a dark slate plate

Smoked Picanha Roast with Crispy Parmesan Potatoes & Chimichurri

Smoked picanha cooked whole and fat-side down at 275 to 300°F while a tray of Parmesan-crusted baby gold potatoes crisps on the smoker beside it. The scored fat cap renders into a deep crust, the par-boiled potatoes fry cut-side down on a bed of freshly grated Parmesan, and a fresh parsley-cilantro chimichurri finishes the sliced roast. Pull at 125 to 135°F for medium-rare and rest 15 minutes.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, BBQ, Brazilian
Ingredients Equipment Method Notes

Ingredients
  

Picanha Roast
  • 1 picanha roast 2.5 to 3 lbs, fat cap intact
  • 2-3 tbsp steak seasoning or the salt/pepper/garlic mix below
  • 1 tbsp kosher salt if not using steak seasoning
  • 1 tbsp coarse black pepper if not using steak seasoning
  • 1 tbsp garlic powder if not using steak seasoning
Crispy Parmesan Potatoes
  • 2 lbs baby gold potatoes halved
  • 2 tbsp olive oil
  • 1-2 tbsp Cajun seasoning or your favorite potato seasoning
  • 6-8 oz freshly grated Parmesan cheese grated from a wedge, not pre-shredded
Easy Chimichurri Sauce
  • 1 cup fresh parsley finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 4 cloves garlic minced
  • 1 small shallot finely diced
  • 1/2 tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • 1/2 lemon juiced
  • 1/2 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Equipment

  • Smoker (pellet, kamado, or charcoal)
  • Sharp Knife (for scoring)
  • Large Pot (for par-boiling)
  • Baking Sheet or Grill-Safe Tray
  • Cheese Grater
  • Leave-In Probe Thermometer
  • Mixing Bowls
  • Cutting Board

Method
 

Prep the Picanha
  1. Score the fat cap of the picanha in a diamond pattern, cutting through the fat but not into the meat. Season generously on all sides with steak seasoning or the salt, pepper, and garlic powder mixture. Set aside while you prepare the potatoes.
Prep the Potatoes and Chimichurri
  1. Bring a large pot of salted water to a boil. Cook the halved baby gold potatoes for 12 to 15 minutes until fork tender but not falling apart. Transfer immediately to an ice bath, then drain and pat completely dry.
  2. Toss the dried potatoes with olive oil and Cajun seasoning. Spread the freshly grated Parmesan in an even layer across a baking sheet or grill-safe tray, then place the potatoes cut-side down directly onto the cheese layer.
  3. Combine the parsley, cilantro, garlic, shallot, red pepper flakes, red wine vinegar, lemon juice, olive oil, salt, and pepper in a bowl. Stir well and set aside so the flavors meld while the roast smokes.
Smoke
  1. Preheat the smoker to 275 to 300°F. Place the picanha on the grates fat-side down so the fat cap renders and crisps. Insert a leave-in probe thermometer into the thickest part.
  2. Place the tray of Parmesan potatoes on the smoker beside the roast. Smoke until the potatoes develop a crispy golden Parmesan crust and the roast reaches your target internal temperature, about 1.5 to 2 hours for medium-rare.
Rest, Slice, and Serve
  1. Pull the roast at your preferred doneness: 120-125°F rare, 125-135°F medium-rare, 135-145°F medium, 145-155°F medium-well, 155°F+ well done. Rest for at least 15 minutes before slicing.
  2. Slice the picanha against the grain, about 1/2-inch thick. Spoon the chimichurri over the top and serve alongside the crispy Parmesan potatoes.

Notes

Fat-Side Down, Not Up: Unlike brisket, picanha smokes fat-side down. The cap renders steadily against the heat into a crispy golden crust while basting the meat from below. The cut's intramuscular marbling keeps the interior juicy without needing the fat cap as a shield.
Score Before Seasoning: The diamond crosshatch through the fat (stopping before the meat) opens rendering pathways, lets seasoning penetrate the fat layer, and caramelizes into the signature picanha crust pattern.
Dry the Potatoes Completely: After the ice bath, pat the potatoes bone dry. Surface moisture steams the Parmesan layer instead of letting it fry crisp. This is the step that separates golden cheese crust from soggy cheese.
Cheese Bed Goes First: Spread the Parmesan on the tray, then place the potatoes cut-side down on top. The cheese melts and fries into a unified crust fused to every cut face — the inverse of sprinkling cheese over potatoes.
Fresh-Grated Parmesan Only: Pre-grated shelf-stable Parmesan contains anti-caking agents that prevent it from melting into the unified golden layer this technique depends on. Grate from a wedge.
Pull Below Your Target: Carryover cooking adds roughly 5 degrees during the 15-minute rest. For a 130°F medium-rare finish, pull around 125°F.
Chimichurri Needs Melding Time: Make the sauce before the roast goes on the smoker. The garlic, shallot, vinegar, and herbs need at least 30 minutes to meld from sharp raw ingredients into a balanced sauce.

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