Smoked Picanha

If you’ve had the pleasure of tasting smoked picanha before, you know what I’m about to tell you. It’s one of the beefiest cuts of steak I’ve ever tasted. Before we dive into this tasty cut of beef, let’s talk about what picanha is:

If you’ve never heard of picanha, you’re probably wondering what it is, and where it comes from. Picanha is also called culotte, or sirloin cap. It’s a popular cut of beef in Brazil. In fact, picanha is the most popular cut of meat in the entire country of Brazil!



  • 2-3lb. Capital Farms Picanha, Whole (Culotte)
  • 1 Tbsp Coarse Kosher Salt
  • 3 Tbsp Fresh Ground Pepper


*Pro Tip: The key to achieving prime strip loin perfection? Making sure the meat is at room temperature before you cook it and letting it rest for long enough before carving.
  1. Place the fat cap down on a sheet pan and sprinkle the meat with a layer of kosher salt.
  2. Place the roast in your refrigerator for 90 minutes.
  3. After 90 minutes remove the Picanha from your fridge and cross thatch the fat cap.
  4. Season the roast with the rub on both sides
  5. Put the roast in a smoker setup to smoke at 180 degrees - fat cap up.
  6. Let the roast smoke until the internal temperature reaches 110 degrees.
  7. Adjust your smoker temperature up to 450 and continue cooking the steak until the internal temperature hits 125 degrees.
  8. Remove the roast and tent it with foil and rest for 15 minutes before slicing thin against the grain.

    Bonus Tip: Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium. Otherwise, it overcooks while resting!


    Bon Appetite! To eating better, together.

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