Smoked Picanha

Whole Smoked Picanha – Picanha Steak seasoned and smoked over charcoal on a drum smoker

#picanha #smokedpicanha #howtobbqright

Smoked Picanha Recipe

WHAT MALCOM USED IN THIS RECIPE:

This might very well be the absolute best beef roast I’ve ever cooked. The Picanha or Sirloin Top Cap is an extremely tender beef roast topped off with a 1/4” layer of delicious fat. It lies right on the top of the whole sirloin and is often used in Brazilian steak houses or in the US as coulotte steaks.

Top Sirloin Cap “Picanha” is most often sliced into steak size pieces and grilled, but I decided to treat it a Prime Rib. For this recipe I scored the fat side into 1” diamonds and seasoned the whole roast with my TX seasoning. It’s a course mix of Salt and Black Pepper that gives beef a Texas style bark.

To smoke the whole picanha I fired up my Gateway drum and brought the temperature up to 275°F. The roast went on the pit fat side down so the meat juices would drip directly on the coals. Cooking it this way makes the fat render and turn crispy as the bark develops all around. The whole cook only took about 1 hour to get the internal up to 122-125°.

At this point I rested the picanha for 15 minutes and then sliced it against the grain. I was blown away by the flavor and tenderness. The bark was perfect, the crunchy salt and pepper balanced perfect with the big beef flavor of medium rare picanha. This is one cut of beef that is way under-rated and you need to try it!

Ingredients:
- 1 whole picanha roast 3-4lbs
- 2 Tablespoons Killer Hogs TX Rub

Directions:
1. Prepare Drum smoker or other pit for indirect cooking at 275°F
2. Remove picanha roast from packaging and trim away sinew or silver skin from the meat side. 3. Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.
4. Season the picanha with TX Rub on all sides.
5. Place it on the pit fat side down and insert a probe thermometer into the thickest portion to monitor internal temp.
6. Remove from the pit once the internal temperature reaches 122-125°F
7. Rest the picanha loosely covered in foil for 10-15 before slicing against the grain.

Connect With Malcom Reed:

[Dirtbiker-guy]

When Malcom says "Holy Crap" and smacks the cutting board with the knife, you know it must be something special.

[thebeatagp]

I’m a simple man. I see a new video posted by Malcolm and I click. No questions asked!

[kenwalters]

The knife slap and “holy crap” cracked me up - it must have been some kinda good

[budgejr]

When a big country dude like that is speechless, you know that's some good beef. Definitely have to try it!

[MikeNJ]

Malcom, this has to be one of the best videos on YouTube! I am in the final stage of pancreatic cancer and I told my wife that I must try this before I go. It is one of my final requests. You are an inspiration for us all!

[pitbossross]

I've rewound and watched that knife slap no less than 10 times and I keep cracking up!

[smsandel]

That little knife slap had me cracking up. I totally understand that feeling with Picanha when well prepared, there's just something magical about the sweetness of the Maillard reaction that crisps up so nicely and together with the fat cap that makes Picanha my absolute favorite cut of beef.

[areyoulooney]

That’s “slap the knife on the table” good!!

[schneids]

Malcom needed a moment when he tried it. Kind of thought he was going to cut the video short and get a hotel room! Looks

[andreaschristodoulou]

You know it's lit if Malcom hits the damn table with his knife and says "holy crap".

[thomasalston]

I've watched a lot of Malcoms videos, this was hands down the best reaction I've seen from him when he tried it!

[Cronkadoodledoo]

Barbecue is definitely Malcolm's drug of choice. I love watching him take the first bite of anything he is making; the guy is in pure ecstasy!

[nagrasto]

That knife slap is a vibe we need on a tshirt or apron.

[michaeljull]

Smoked picanha: *guga foods has entered the chat*

[thisoldbelair]

Malcom’s reactions when trying a good piece of meat are one of the reasons i love How To BBQ Right. Cracks me up every time. Love it. Keep up the great work 🤜🤛🇺🇸

[ijuggle]

I came across this cut of meat in the grocery last week and told my wife that "Malcom" would know just how to cook this, we were not disappointed. It was succulent. This is my go to channel for many cuts of meat. Very informative and entertaining. Thanks.

[LownSlowBasics]

Hell yes! Go the Aussie beef. I'm from Australia and love it. Yes I have the weird Aussie accent too 😜

[mnewknow]

I wish I was there as a guest. The way he slapped that knife on the table, you can tell that this experiment went soo well and it was a real bite of bbq.

[doctaedwards]

Fam says this is the best meat I’ve ever cooked on smoker. Only an hour! Great recipe thanks!!

[sr]

"Holy crap...what a minute!" (as he goes in for another slice) - Malcolm you made my week!