Smoked Picanha Roast

Want to smoke a Picanha beef roast? You will love this recipe with a savory coffee chili rub!

There’s a first time for everything, and when I got my hands on my first beef Picanha roast, I knew it needed special treatment! Picanha is a super flavorful cut that’s rich in flavor with a beautiful, thick fat cap. I decided the best way to make this rich cut of beef was to smoke it! This smoked Picanha recipe is easier to make than you’d think, with a fairly quick smoke time and a savory coffee and chili pepper rub!

What is Picanha? 

Picanha is a prized cut of beef, particularly popular in Brazil, where it’s a staple of churrasco (Brazilian barbecue). If you’ve ever been to a Brazilian steakhouse, you’ve probably tasted it! 

Picanha comes from the top of the sirloin, specifically the top sirloin cap. It is known for its thick fat cap, which keeps the meat juicy and flavorful when cooked, especially when it’s slow smoked! 

The name “Picanha” originates from a traditional cattle-driving tool, reflecting its deep roots in Brazilian ranching culture. Typically, Picanha is seasoned simply with coarse salt, skewered, and grilled over an open flame until the fat renders and the meat develops a crisp, flavorful crust. And sometimes, you’ll see this roast stuffed with garlic cloves or even cheese! 

Picanha can also be sliced into thick slices of steak, then seared on a hot fire and served medium-rare. This is a delicious option that really highlights the rich flavor of the beef.

You likely will not find a whole Picanha roast already cut at a normal grocery store, but you could certainly ask your local butcher shop, or order through an online provider of high-quality meat like Porter Road. Porter Road provided the Picanha I used for this recipe, which was pasture raised and had a ton of flavor!

Should I trim the fat cap? 

Well, that’s up to you. 

When I’m smoking Picanha, I do not remove the fat cap. Remember, it’s extremely easy to peel off after smoking, and the fat will break down to help keep the beef moist! 

As a compromise, you can always trim the fat cap down a bit, but I do recommend leaving at least a half inch of fat. Remember, it will cook down!

I’m also aware that some like to cut the fat cap into a crosshatch pattern, believing it helps the fat break down. I have not had a lot of success with it, so I usually don’t do it. But I don’t think it hurts anything, just make sure you don’t cut all of the way down to the meat!

What wood pairs with Picanha? 

For a robust cut of beef and a savory spice rub, I recommend using hickory wood in your smokers! Whether you’re using wood chips or pellets in your smokers, I think this is the right wood choice.

Serving Suggestions

It’s fairly common to serve Picanha steaks with chimichurri sauce, but I don’t think that goes super well with the rub on this rump cap roast. I think it’s best to think of this as a sliced roast beef and serve what you would normally serve with that! 

Serve with mashed potatoes, smoked baked potatoes, sweet potato smoker, smoked mac and cheese or smoked corn on the cob for a fantastic dinner!