Picanha smoked on the BBQ

Picanha is one of the most popular beef roasts right now. It is no surprise that picanha is also known as “the Queen of steaks”. Normally, I slice picanha into thick steaks, but this time I [Ruud / Rudilicious] wanted to try something different. Let’s smoke a whole picanha on the barbecue. And I can already tell you, it is absolutely worth it!

Preparation method smoked picanha 

1. Score the fat cap in a crosshatch pattern down to the meat. Be careful to cut only into the fat and not into the meat.
2. Rub the entire fat cap well with sea salt and let the picanha rest uncovered in the refrigerator on a rack for a few hours.
3. Meanwhile, make a rub using equal parts of all ingredients, except the salt.
4. Preheat the BBQ to approximately 110 to 120 degrees.
5. Remove the picanha from the refrigerator and now season the meat all around with salt, except for the fat cap.
6. Apply the rub all around the meat, again avoiding the fat cap.
7. Place the picanha on the barbecue, close the lid, add wood chips and cook until it reaches an internal temperature of 48 degrees.
8. Remove the picanha from the barbecue and increase the temperature to 180 degrees.
9. After about 10 minutes of resting, sear the picanha over direct heat. Be careful not to burn it. The dripping fat can cause flare ups, so keep the picanha moving.
10. Once the picanha has developed a nice color, remove it from the barbecue. Let it rest for another 5 to 10 minutes before slicing.
11. Slice the picanha into thin slices and serve with chimichurri and or coarse sea salt.

ENJOY!
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