Smoked Picanha Recipe

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In this delicious smoked Picanha recipe, we will teach you how to smoked a whole picanha or top sirloin cap in the pit barrel cooker which is easy to make and incredibly delicious!. Picanha is incredibly tasty and the national steak of Brazil – also known as top sirloin cap or rump cap. This perfect smoked picanha recipe is going to be a new family favourite for sure!.!. Everything you need to know is below.

Yields1 Serving

Ingredients

 2 lbs Picanha (Top Sirloin Cap)
 1 tbsp Olive Oil
 Postal Barbecue Mad Cow Rub

Directions

Step #1
1

To prepare your smoked Picanha, take your full 2lb (approx.) top sirloin cap (or picanha) and rub on some olive oil as a binder. Next, season your whole picanha with our Postal Barbecue ORIGINAL RUB or your favourite beef style bbq rub.

Step #2
2

With your Whole Picanha prepared, set up the Pit Barrel Cooker for cooking around 275 using the standard setup. With the Pit Barrel set up, add your hooks into picanha, as well as your digital thermometer – I recommend using the Meater+ for pit barrel cooks because there are no wires and makes it easy! With your picanha hanging in the Pit Barrel Cooker, add a few pieces of cherry wood for smoking then close the lid and begin cooking.

Step #3
3

Once your whole Picanha reaches 125F open up Pit Barrel Cooker and remove it from the smoker and let it rest for 10-15 minute. It will rest with a finishing temperature between 130-132F and be INCREDIBLE juicy and delicious!

Smoked Picanha Recipe

ITEMS  COMMONLY USED - (affiliate links)

SLOW 'N SEAR KETTLE 

► CAMP CHEF WOODWIND PELLET GRILL

► CAMP CHEF VERSATOP 2x GRIDDLE

► WEBER KETTLE (classic) 

► PIT BARREL COOKER

► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )

► SLOW 'N SEAR  (for 22’’ Kettle Grills) 

► MEATER+  (10% OFF PROMO CODE - "POSTALBARBECUE" )

► THERMOWORKS THERMAPEN MK4 

► THEMOWORKS SIGNALS DIGITAL THERMOMETER

SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )

► NAPOLEON BBQ TOOL SET

Ingredients

 2 lbs Picanha (Top Sirloin Cap)
 1 tbsp Olive Oil
 Postal Barbecue Mad Cow Rub

Directions

Step #1
1

To prepare your smoked Picanha, take your full 2lb (approx.) top sirloin cap (or picanha) and rub on some olive oil as a binder. Next, season your whole picanha with our Postal Barbecue ORIGINAL RUB or your favourite beef style bbq rub.

Step #2
2

With your Whole Picanha prepared, set up the Pit Barrel Cooker for cooking around 275 using the standard setup. With the Pit Barrel set up, add your hooks into picanha, as well as your digital thermometer - I recommend using the Meater+ for pit barrel cooks because there are no wires and makes it easy! With your picanha hanging in the Pit Barrel Cooker, add a few pieces of cherry wood for smoking then close the lid and begin cooking.

Step #3
3

Once your whole Picanha reaches 125F open up Pit Barrel Cooker and remove it from the smoker and let it rest for 10-15 minute. It will rest with a finishing temperature between 130-132F and be INCREDIBLE juicy and delicious!

Smoked Picanha Recipe

Smoked Picanha Recipe
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