Holiday Picanha Roast
Rated 5.0 stars by 82 users
Steak, Main Dish
1 hour 30 minutes
Whole Picanha is a mouthwatering and popular cut of beef that originates from Brazil. Picanha is also known as the top sirloin cap or rump cover and is highly regarded for its rich flavor and tender texture.
This is also a cost friendly holiday roast picanha tends to be cheaper than prime rib and whole filet.
Trim any excess fat or silver skin of your whole Picanha.
(Leave about 1/4 inch of fat on the cap side)
- Score your fat cap in a crisscross pattern.
Season your Picanha on all sides with Ma Deuce Steak Brisket Seasoning.
Let the Picanha sit for 15-20 minutes.
Set your smoker or oven to 300 degrees.
Place the Picanha in your smoker.
At this time, assemble your Chimichurri.
After 20 minutes flip your Picanha.
Once the Picanha reaches 108-110 internal temp, it is time to sear.
Sear off the Picanha on all sides till you reach 128 degrees internal temperature. Let it rest for 20-30 minutes before slicing.
Carve your picanha in 1/4 inch slices. Note: Make sure to carve the picanha against the grain.
Plate up the slices and top it off with your Chimichurri!
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