Smoked Picanha

Picanha is the Brazilian steakhouse cut that is finally catching on stateside. A top sirloin cap with a thick fat cap that bastes the meat. Coarse salt, smoke, and a sear. Set your time below.

How long to smoke picanha

At 225°F, smoke to your doneness (medium-rare around 130°F), then sear the fat cap hard. A whole picanha takes roughly an hour or two of smoke depending on thickness, plus the sear. Score the fat cap and keep it on; it renders and bastes.

Whole or steaks

Smoke it whole then slice, or cut into thick steaks across the grain first (the churrascaria way) and grill them fat-cap up. Coarse salt is the traditional and only seasoning it needs.

Picanha on a pellet grill

225°F fat-cap up for the smoke, then a hard sear over direct heat or cast iron. Oak and beef are a classic pairing.

FAQ

What temp is picanha done? Medium-rare around 130°F is the steakhouse standard; the fat renders best when you do not overcook the meat.

How long does picanha take? Roughly one to two hours of smoke plus a sear. The calculator plans it to your cut.

Do you leave the fat cap on? Yes, score it and cook fat-cap up so it renders and bastes the meat.

Times & temperatures