Smoked Picanha
Directions
- 1Score the fat cap of a 3-4 pound picanha in a crosshatch pattern.
- 2Season the picanha all over with a dry rub.
- 3Let the seasoned picanha sit at room temperature.
- 4Preheat the smoker to 225°F.
- 5Place the picanha directly on the smoker grates and smoke for about 1 hour and a half, or until it reaches an internal temperature of 110-115°F.
- 6Remove the picanha from the smoker and set it aside.
- 7Increase the smoker temperature to 445°F.
- 8Sear the picanha for about 10 minutes per side to build a crust.
- 9Remove the picanha once it reaches 130°F internal temperature.
- 10Let the picanha rest for about 20 minutes.
- 11Slice and serve.
Ingredients
- 3 lbs dry aged picanha
- 1 dry rub
Equipment
pellet grillknifemeat thermometer