Grassfed Beef Picanha Roast - Whole

Surprise your family with the most popular cut from brazilion steak houses! This whole picanha roast averages 2.5 lbs, or 6 - 6oz portions! Picanha is cut from the top sirloin cap, leaving the fat cap on. You want to cut this roast into 1" thick steaks (or to your liking), and use the fat cap to baste the sirloin. This can be done rotissary style, cast iron pan, or a grill!

Order a single roast, or bundle three Picanha Roasts together for a 5% savings!

Recipe

Smoked Whole Picanha Roast with Garlic Butter

Ingredients:

• 1 whole Picanha roast (approximately 3-4 lbs)
  

For the Rub:

• 2 tablespoons coarse salt
  
• 1 tablespoon black pepper
  
• 1 tablespoon smoked paprika
  
• 1 tablespoon garlic powder
  
• 1 tablespoon onion powder
  
• 1 teaspoon cayenne pepper (adjust to taste)

For the Garlic Butter Baste:

• 1/2 cup unsalted butter, melted
  
• 4 cloves garlic, minced
  
• 2 tablespoons fresh parsley, finely chopped
  
• 1 tablespoon lemon juice
  
• Salt and black pepper to taste

Instructions:

Prepare the Picanha Roast:
Pat the Picanha roast dry with paper towels.

Prepare the Rub:
In a bowl, combine coarse salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well to create the rub.

Apply the Rub:
Generously rub the Picanha roast with the spice rub, ensuring an even coating on all sides. Allow it to sit at room temperature for about 30 minutes.

Preheat the Smoker:
Preheat your smoker to 225°F (107°C).

Smoke the Picanha:
Place the Picanha roast in the smoker and smoke until it reaches an internal temperature of around 130-135°F (54-57°C) for medium-rare. This may take approximately 2-3 hours.

Prepare the Garlic Butter Baste:
While the Picanha is smoking, prepare the garlic butter baste. In a small bowl, mix melted butter, minced garlic, chopped parsley, lemon juice, salt, and black pepper.

Baste the Picanha:
About halfway through the smoking process, start basting the Picanha roast with the garlic butter mixture every 30 minutes.

Rest and Slice:
Once the Picanha reaches the desired doneness, remove it from the smoker and let it rest for at least 15 minutes before slicing.

Slice and Serve:
Slice the smoked Picanha against the grain into thin strips. Serve with any remaining garlic butter as a delicious dipping sauce.

This smoked Picanha boasts a rich flavor with a smoky aroma and the savory goodness of garlic butter. Perfect for a special occasion or a flavorful twist on your barbecue menu.

History

Picanha Roast- Whole

The Picanha Roast, also known as the sirloin cap or coulotte roast, is a flavorful and tender cut of beef sourced from the top sirloin primal of the cow, specifically from the triangular-shaped cap muscle. Originating in Brazil, picanha has been a staple in Brazilian churrasco (barbecue) culture for centuries.

The name "picanha" is derived from the Portuguese word "picana," which refers to the skewer traditionally used to grill the meat. Picanha gained popularity in Brazil due to its exceptional flavor and tenderness when grilled over open flames, becoming a centerpiece of traditional churrasco gatherings.

In recent years, picanha has gained recognition and popularity in the United States, particularly among barbecue enthusiasts and fans of South American cuisine. Its rich marbling and robust flavor make it well-suited for grilling, and it has become a favorite choice for backyard barbecues and cookouts.

In the US, the most popular way to prepare picanha is to season it with coarse salt and grill it over high heat until medium-rare or medium, allowing the fat to render and the exterior to develop a delicious crust. Served sliced thinly against the grain, picanha is often enjoyed with traditional Brazilian accompaniments such as chimichurri sauce and farofa.

Today, picanha continues to rise in popularity as more people discover its exceptional flavor and versatility in cooking. Whether enjoyed at a Brazilian churrascaria or grilled at home, picanha remains a favorite choice among meat lovers seeking a delicious and memorable dining experience.