Smoked Picanha

This simple smoked picanha recipe will become your favorite way to cook picanha steak. This easy recipe allows the flavor of the meat to shine through. Serve with your favorite grilled veggies for a delicious dinner tonight! Smoke On!

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Smoked Picanha
Course Entree
Cuisine Meat
Course Entree
Cuisine Meat
Pre Cook
  1. Fill your hopper with Longhorn Blend Pellets
  2. Preheat your smoker to 250°
  3. Score fat cap
  4. Season your picanha with the brisket rub
  5. Let your meat come to room temp
  1. Place meat on smoker and smoke until internal temp reaches 110°
  2. Remove from smoker and let rest in foil pan covered for 10-15 minutes
  3. While your meat is resting, heat up your griddle whether it be gas or charcoal
  4. Throw down some beef tallow or oil of your choice
  5. Sear on both sides, fat cap first
  6. Keep flipping until internal temp reaches 130°
Post Cook
  1. Rest your meat in covered a foil pan for 20 minutes
  2. Remove from pan and slice into a juicy perfectly smoked picanha
  3. Top with chimichurri if desired
  4. Enjoy! Smoke On!
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