Picanha or sirloin cap is one of my favorite cuts of beef because it is so flavorful and versatile. Picanaha is a traditional Brazilian dish that is cooked on a skewer on a rotisserie over a charcoal grill. Although this is the traditional preparation there are many other ways you can cook picanha.
In this recipe, I will show you how to smoke the entire picanha roast on a pellet grill. This method only requires a few steps and your pellet grill will do all the work. The result is a tender smokey steak that is absolutely delicious.
Ingredients
There is no marinade or fancy rub for this recipe. This cut of meat is so flavorful it needs nothing more than some salt and pepper. As always I recommend that you use coarse salt and fresh ground coarse pepper if possible.
3-5 pound Picanha Roast – also known as a Sirloin Cap
3 tablespoons coarse kosher salt
3 tablespoons fresh ground black pepper
How to Make the Best Grilled Picanha
Preheat your pellet grill
Preheat your pellet grill to 250 degrees F. Let it warm for at least 20 minutes so the temperature stabilizes and the grill grates get hot. I like to use a strong-flavored hardwood pellet like oak or mesquite when I am cooking picanha. The strong smoke flavor contrasts nicely with the rich fatty beef flavor.
Combine the Seasoning
Mix equal parts coarse salt and fresh ground pepper together in a small bowl or shaker. If possible you should always use fresh ground pepper, and this recipe is no exception. Fresh ground pepper goes very well with the fattiness of this cut of beef.
I have a cheap coffee grinder that I only use to grind peppercorns. It only costs a few bucks and takes seconds.
Prep the Meat
Take your picanha out of the package and pat it dry. It’s best to do this as soon as you take the sirloin cap roast out of the refrigerator. Beef is much easier to trim and slice when it is cold. As it warms up the fat softens and it will become very slippery to handle.
You will notice a large fat cap on one side of the meat. This fat will feel hard, but it will render down when cooking on high heat. Depending on your taste you can use a sharp knife to trim this if you like, but it is not necessary. I like a bit of fat on my steak so I usually leave the entire cap or only trim a very small amount off so there is about 1/2 to 3/4 of fat cap left on the steak.
Turn the steak over and put the fat cap side down. Trim any visible silver skin or pieces of fat. I like to have this side pretty clean.
Some people like to score the fat cap because it helps provide more surface area for the seasoning. I don’t think this step is necessary, so leave your fat cap untouched.
Season the Picanha Roast
Generously season the entire picanha roast with salt and pepper. You can try your favorite beef rub too, but there is no need for any other spices besides some salt and pepper.
Smoke the Picanha
Place the picanha directly on the pellet grill grates with the fat cap facing up. Close the lid and let it smoke low and slow for 1-2 hours. The total smoking time is dependent on how big the cut of beef is. A smaller picanha may only need 1 hour. But a large picanha can take over 2 hours.
Use a thermometer or meat probe to monitor the cooking progress of the meat. Typically I like medium rare picanha which is 125-130 degrees.
I pull my picanha when it hits 130 degrees. The picanha will continue to cook and the final temp will end a few degrees high which is perfect for me.
Rest the Picanha
After you take the picanha off the grill let it rest on a plate covered with tin foil. This lets the muscle fibers relax and the juices distribute evenly back throughout the entire cut of meat. Let it rest for at least 10 minutes.
Slice the Picanha
After the steak is rested slice the whole picanha with the grain in 1-2″ steaks and ENJOY!
Other Ways to Cook Picanha
One of my other favorite ways to cook picanha is to grill thin steaks hot and fast. Check out this method in my guide in How to Grill Picanha on A Pellet Grill.
Where to buy Picanha?
Picanha may be difficult to find in your local grocery store. More than likely it will be labeled sirloin cap, sirloin cap roast, or top sirloin cap roast. If you cannot find the cut in your grocery store you will need to head to your local butcher.
You can also order picanha online from Snake River Farms or other online vendors. These options may be a bit pricier as Snake River Farms only carries expensive grades of beef like wagyu beef.
How to pick the best Picanha
If you have a choice of many different roasts at your grocery store here are a few tips to pick out the best sirloin cap to give you the most delicious picanha steaks.
Ensure the fat cap is still attached. Sometimes during butchering, a part of all of the fat cap will be removed. Looks for a roast that has the entire fat cap intact.
Look for a thick roast. The thicker it is the bigger the steaks will be.
Look for a wide roast. The roast will be wide at one and then come to a point at the other end. The wider the roast, the bigger the steaks you will get
Watch out for cuts or slices on the underside of the steak. Sometimes during butchering the underside (without the fat cap) will inadvertently get sliced, this will ruin one or two of the steak that you cut.
Frequently Asked Questions
How do you smoke the perfect picanha?
To smoke a perfect picanha I recommend using a meat probe to monitor the temperature during the cook. Using a meat thermometer will ensure that you do not overcook the meat.
What is the best temperature to smoke picanha?
I recommend that you smoke the picanha at 250 degrees. This temperature is hot enough to render the fat, but still, cook the picanha low and slow so you will have plenty of smokey flavors. If you smoke it at a lower temperature you may not render the fat like you want.
Do I leave the fat cap on picanha?
Yes, definitely. Leave the fat cap on the steak. The fat is a source of flavor and is a part of the delicious flavor of this particular cut.
What is the best flavor of pellet to smoke picanha?
I like to use hardwood pellets with a strong flavor, like oak, mesquite or hickory. Since picanha is a very fatty cut and has a strong beef flavor the hardwood smoke flavor will not overpower the beef.
Is picanha cheap?
Yes, when compared to other prized cuts of steak, like ribeye or filet mignon picanha is cheap. It is typically half the price of a ribeye. The average price for picanha is $6-8 per pound. Ribeye and filet mignon average $15-20 per pound.