Overview

Reverse-sear picanha the barbecue way: gentle smoke to build flavor, then a ripping-hot charcoal finish to crisp the fat cap and lock in a rosy interior. Clean slices, big beef, no gimmicks.

Ingredients

• Picanha (sirloin cap), 2–3 lb (0.9–1.4 kg), fat cap on
• Kosher salt at 1.5–2% of meat weight (15–20 g per kg; about 2/3–1 tsp Morton kosher per lb)
• Coarse black pepper, about 1 tsp per lb (≈2.3 g per lb)
• Garlic powder, optional, 1 tsp (≈3 g)

Equipment

• Charcoal kettle or ceramic grill (or offset smoker plus a grill for searing)
• Chimney starter and quality lump charcoal
• Post oak wood chunks
• Leave-in probe thermometer and fast instant-read thermometer
• Foil drip pan and heavy-duty foil
• Long tongs and heat-resistant gloves
• Wire rack and sheet pan
• Sharp slicing knife and cutting board

Wood

Post oak

Time & Temp

Time & Temp
Smoke temp: 225 °F (107 °C)
Target internal: 130 °F (54 °C)
Approx duration: 1.5 hours

Why Low-and-Slow, Then Char

This two-stage cook borrows from reverse-sear logic. A low, steady smoke gently warms the roast and dries the surface for better Maillard, then a brief blast over live coals crisps the fat cap without overcooking the interior. You get an even, rosy medium-rare, a crackly top, and clean beef flavor with just enough smoke.

Know Your Cut: Picanha

Picanha (sirloin cap, rump cap, culotte) comes from the top of the sirloin with a natural fat cap. Ideal size is 2–3 lb (0.9–1.4 kg). Look for a uniform triangle with a firm, white fat cap about 1/4–1/2 in (6–12 mm) thick and minimal external silver skin. Keep the fat cap on; it bastes the lean and protects it during the char.

Trim and Score the Fat Cap

Trim away only hard or oxidized fat; leave about 1/4 in (6 mm). Lightly score the fat cap in a shallow crosshatch, cutting just through the fat and never into the meat. This helps rendering and prevents the cap from doming during the sear. Keep the meat side clean—no deep trimming needed beyond a quick silver-skin scrape.

Seasoning and Dry Brine

Season simply to showcase the beef. Salt at 1.5–2% of meat weight (15–20 g per kg; roughly 2/3–1 tsp Morton kosher per lb), plus coarse black pepper to taste. For best results, dry brine uncovered on a rack in the refrigerator for 6–24 hours; minimum 1 hour works in a pinch. If using garlic powder, apply it just before the cook to avoid scorching during the sear.

Set Up the Cooker

Use a two-zone charcoal grill or an offset. For a kettle, bank lit charcoal to one side with a foil drip pan under the cool zone. Add 1–2 chunks of post oak to the fire. Stabilize the cook chamber at 225°F (107°C), lid closed, with clean blue smoke. While the picanha smokes, build a fresh chimney of lump charcoal so it is blazing hot for the finishing sear.

Cook: Low Smoke, Then Live Coals

Place the picanha on the cool side, fat cap up, and smoke at 225–250°F (107–121°C) until the thickest part reaches 110–115°F (43–46°C). Expect about 45–90 minutes for a 2–3 lb (0.9–1.4 kg) roast, depending on thickness and pit temp. Pull it to a tray and tent loosely while you dump and spread the fully lit chimney to create a screaming-hot direct zone. Sear fat-cap side down first directly over the coals until the cap blisters and renders—about 60–90 seconds—managing flare-ups with a brief lid close or by moving to the edge of the fire. Roll the roast along its edges to render any thick fat (another 1–2 minutes total), then give the lean side a quick 30–60 second kiss for color. Monitor internal temperature closely; finish when it reads 128–130°F (53–54°C) for medium-rare or up to 135°F (57°C) for medium.

Doneness and Slicing

Picanha eats best from 125–135°F (52–57°C). After the sear, rest 5–10 minutes on a rack to let juices settle and carryover finish. Locate the grain on the thick end and rotate the roast so you slice across it; cut into 1/4–1/2 in (6–12 mm) slices. If you prefer the Brazilian steakhouse style, you can slice thick steaks off the roast before cooking and sear individually, but the roast-first method delivers more even doneness and a cleaner fat cap.

Wood and Smoke Profile

Post oak is the default for a clean, assertive Central Texas profile that complements beef without tasting ashy. One or two fist-sized chunks are enough at 225°F (107°C). If you like a softer edge, blend with a fruitwood like apple. Avoid heavy hickory loads; the cook is short and can turn sharp if over-smoked.

Safety and Fire Control

Keep raw beef refrigerated below 40°F (4°C) until seasoning; use separate boards and sanitize knives and surfaces. During the sear, fat will drip—work with long tongs and heat-resistant gloves, keep the lid nearby to smother flare-ups, and never leave the grill unattended. Do not puncture the roast excessively or squeeze with tongs; use a thin instant-read probe to minimize juice loss. Once cooked, do not leave the meat at room temperature for more than 2 hours (1 hour if ambient is above 90°F/32°C).

Troubleshooting

If the fat cap won’t crisp, your coal bed isn’t hot enough; add fresh lit charcoal and preheat the grate longer. If you overshoot the internal temp during the smoke stage, shorten the sear to a quick surface char and pull early. Bitter smoke means smoldering wood—open vents, burn a cleaner fire, and use fewer chunks. If flare-ups scorch the cap, move to the indirect side for 30–60 seconds to calm, then finish at the fire’s edge instead of directly over the center.

Leftovers and Reheating

Chill leftovers within 2 hours, wrapped and on a shallow tray for fast cooling. Refrigerate 3–4 days or freeze up to 2 months. Reheat sliced picanha gently: warm in a 250°F (121°C) oven or in a covered skillet with a spoon of beef tallow until it reaches at least 165°F (74°C). To keep the cap crisp, re-sear the fat side briefly in a hot pan just before serving.

Notes

• Aim for a 1/4 in (6 mm) finished fat cap; thicker caps need extra edge-rendering during the sear.
• If starting on an offset, finish the char on the firebox grate or a separate hot grill for maximum heat.
• Keep the meat side mostly away from high flames; the fat side can handle the fire and protects the lean.
• For salt timing, 6–24 hours uncovered in the fridge gives the best surface drying and flavor.
• Calibrate thermometers; small roasts move through target temps quickly after 110°F (43°C).
• Minimal smoke is needed—clean, light blue wisps only; heavy white smoke will turn acrid on a short cook.