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Smoked picanha sliced on a cutting board.
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4.17 from 18 votes

Smoked Picanha

Tender, beefy, juicy, and infused with a kiss of smoke, Smoked Picanha is a must for anyone who loves smoked beef! Easy and turning out perfectly every time, pair the Smoked Picanha with all your favorite sides.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: beef, picanha, smoked beef, smoked picanha
Servings: 6 servings
Calories: 292kcal
Author: Chef Jenn

Ingredients

Instructions

  • Rinse and pat the picanha dry with paper towels.
  • Liberally salt the underside - not the fat side - of the beef. Use about 1 tablespoon of kosher salt.
  • Pop the meat into the fridge, salted side up, for about an hour. This will infuse the meat with seasoning.
  • Score the top of the picanha diagonally in 1.5-inch strips with a sharp knife, cutting through the fat cap down to the meat. Turn the meat 90-degrees and score it diagonally again, creating large diamonds.
  • Liberally season the fat cap with Montreal Steak Seasoning massaging the fat cap to work some of the seasoning down into the scored cuts.
  • Preheat your Traeger smoker (or any other smoker) to 180-F. Smoke the meat right on the grill, fat cap side up, for 45 minutes.
  • Turn the smoker up to 225-F and continue smoking the beef until it reaches 125-F with a digital meat thermometer for rare.

How to reverse sear the beef

  • Remove the beef from your Traeger smoker and crank the heat up to 450-F. When hot, add the picanha back to the smoker and cook fat side down for an additional 5 minutes to render some of the fat.
  • or
  • Turn on your oven's broiler to high. Place the picanha on a baking sheet and broil it about 6-inches below the broiler for about 5 minutes or until the fat is sizzling and dark in color - but don't burn it!

Notes

Chef Jenn's Tips

  • Salting the underside of the beef adds flavor but you can skip this step and just season the whole picanha with Montreal Steak Seasoning or your favorite blend.
  • Always cook to temp, not time! Perfectly med rare picanha should be cooked to 125-F and then rested. Use a good digital meat thermometer for cooking accurately.
  • Do NOT trim the fat cap before cooking! Eating the fat with the beef is a personal choice, but it protects and flavors the meat while cooking.
  • Reverse searing the beef renders some of the fat and creates a rich, flavorful crusty fat top.

Nutrition

Serving: 6ounces | Calories: 292kcal | Carbohydrates: 1g | Protein: 51g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 134mg | Sodium: 192mg | Potassium: 819mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 4mg