Smoked Picanha Roast
This smoked Picanha roast turns out so tender! The perfect way to serve an impressive smoked beef roast for dinner.
Ingredients
- 3-4 pounds picanha roast
- 3-4 tablespoons ancho coffee rub
Instructions
- Prepare your smoker to 225 degrees Fahrenheit. Include a water pan if you are able.
- Smoke for approximately 1.5 hours until the beef reaches an internal temperature of about 125 degrees Fahrenheit.
- Remove the beef roast. Place on a rimmed sheet pan and tent with aluminum foil. Allow to rest for 20 minutes before slicing and serving.
Notes
The homemade rub in this recipe calls for coffee grounds, ancho chile powder, kosher salt, black pepper, garlic powder, onion powder and cayenne pepper.
If this doesn't sound appealing, try using SPG (salt, pepper garlic) rub! You will need 1.5 tablespoons kosher salt, 2 teaspoons garlic powder and 1 teaspoon coarse black pepper.
If you'd like to fire up the grill and sear your smoked Picanha for 1-2 minutes per side (or put it under the broiler), go for it! I love a crispy seared crust on my meat, too.
Serving: 1, Calories: 324kcal, Carbohydrates: 1g, Protein: 51g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 141mg, Sodium: 128mg, Potassium: 787mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 53IU, Vitamin C: 0.2mg, Calcium: 63mg, Iron: 5mg
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