The Best Method for Smoked Picanha

• servings: 6 servings
• active time: 5 minutes
• total time: 2 hours 5 minutes

Ingredients

1 3-4lb Picanha roast

1 tbsp kosher salt

1 tbsp coarse black pepper

1 tsp garlic powder

1 tsp onion powder

½ tsp chili powder (optional)

Directions

Preheat your grill to 225°F. Combine the seasonings in a bowl, then season your picanha liberally on all sides.

Place your picanha on the grates of the smoker and let it smoke for 1-½ hours, or until it reaches an internal temperature of 115°F.

Remove the picanha and increase the temperature of the grill to 450°F. Alternatively setup a charocal or gas grill for high heat searing. Once your grill has reached temperature, place the picanha back on the grates.

Sear the picanha until the internal temperature reaches 130°F. Flip and rotate regularly so that all sides achieve a nice sear.

When it reaches 130°F internal, remove it from the grill and let it rest for 10 to 20 minutes. Slice against the grain and serve immediately.

Nutrition

• Calories: 6 kcal
• Total Fat: 0.1 g
• Saturated Fat: 0.02 g
• Unsaturated Fat: 0.04 g
• Sodium: 1166 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.4 g
• Total Sugars: 0.1 g
• Protein: 0.2 g