How To Smoke Picanha

Smoking Picanha: A Delicious Culinary Adventure

There’s something truly special about the rich, smoky flavor of smoked picanha. This Brazilian cut of beef, known for its exceptional tenderness and marbling, is a favorite among meat enthusiasts. If you’re ready to elevate your grilling game and impress your friends and family, mastering the art of smoking picanha is a must.

Choosing the Perfect Picanha

Before you embark on your smoking journey, it’s essential to select the right piece of picanha. Look for a well-marbled, triangular-shaped cut with a generous cap of fat. This fat will render as it cooks, infusing the meat with incredible flavor and moisture.

Preparing the Picanha

Start by trimming any excess silver skin from the surface of the picanha. This will allow the seasonings to better penetrate the meat and ensure a more even cook. Next, score the fat cap in a crosshatch pattern, being careful not to cut into the underlying meat. This will help the fat to render more effectively during the smoking process.

Seasoning for Success

For a classic Brazilian flavor profile, create a simple seasoning blend using coarse sea salt and cracked black pepper. Generously coat the picanha on all sides with this mixture, pressing it into the meat to form a flavorful crust. You can also add a sprinkle of garlic powder for an extra layer of savory goodness.

Setting Up the Smoker

When it comes to smoking picanha, a low and slow approach is key. Preheat your smoker to a temperature of around 225°F (107°C). For an added depth of flavor, consider using hardwood chunks or chips such as hickory or mesquite to impart a smoky essence to the meat.

The Smoking Process

Once the smoker is ready, place the seasoned picanha directly on the grill grates, fat side up. Close the lid and let the magic happen. Depending on the thickness of the cut, smoking picanha typically takes about 60 to 90 minutes. Use a meat thermometer to monitor the internal temperature, aiming for a perfect medium-rare doneness of 130°F (54°C).

Rest and Carve

Once the picanha reaches the desired temperature, remove it from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a succulent and tender result. When it’s time to carve, slice the picanha against the grain into thin, mouthwatering pieces.

Serving Suggestions

Smoked picanha is incredibly versatile and pairs well with an array of accompaniments. Consider serving it alongside traditional Brazilian sides such as farofa (toasted cassava flour), feijoada (black bean stew), and chimichurri sauce for a truly authentic experience. Alternatively, slice it thinly and serve as part of a gourmet sandwich or as the star of a mixed grill platter.

With its rich flavor and melt-in-your-mouth texture, smoked picanha is a show-stopping dish that’s sure to impress. Whether you’re hosting a backyard barbecue or simply craving a taste of Brazil, mastering the art of smoking picanha is a culinary adventure well worth undertaking.