Garlic Basted Rotisserie Picanha

Last Updated on April 12, 2024 by Carne Diem

Protein:

Origin: South American, Brazil

Method: Rotisserie, Grill, Smoker

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Picanha, the undisputed king of Brazilian steakhouses, is finally getting the royal treatment it deserves – on your rotisserie!  Forget expensive trips to churrascarias; this post will guide you through creating rotisserie picanha right in your backyard, transforming it into a juicy, flavorful masterpiece. Rotisserie picanha is an impressive yet achievable way to cook this delicious cut of beef.  So fire up your grill, grab your favorite rotisserie recipe, and get ready to experience the magic of a juicy, flavorful picanha feast at home!

What is Picanha? A brief history

This cut of beef, above all others, probably did the most for me in terms of opening up my horizons to Nose to Tail cooking.  Picanha is a part of the subprimal sirloin and is basically the rump cap muscle.  In America, this cut is typically divided into other cuts as part of the rump, round, loin, or as top sirloin steaks with the fat cap all removed. This is truly a shame, because this is one of the most tender, flavorful, prized cuts of the entire beef.   The key lies in the fat cap running along the top which bastes the meat as it cooks, resulting in a juicy and incredibly flavorful steak.

The cut itself was named after a picana, which was a pole used to herd cattle in Spain and Portugal.  If it sounds a little familiar, it is one of the most popular cuts typically seen at Brazilian steakhouses like Fogo De Chao. This triangular cut of beef prized in South America for its incredible flavor and tenderness. In the United States. you may also see the cut referred to as a top sirloin cap roast, coulotte, or rump cover.

Choosing and preparing the picanha

This recipe is extremely easy, and the most difficult part may be sourcing the meat. Finding picanha in the US can be a bit of a treasure hunt.  While not all grocery stores carry it, you can often find it at a local butcher. You can also ask them to cut a top sirloin cap roast into picanha steaks for you. Thankfully, it is becoming increasingly more available, and I even spotted a couple at Whole Foods a few weeks ago.  If you truly want to splurge, you can order some wagyu picanha at Snake River Farms or KC Cattle Company. Both provide some fantastic AMERICAN WAGYU BEEF.

Picanha can vary in size from 2-5 pounds and we have found a 3-pound roast works pretty well.  Choose one that is well marbled and has at least a ¼ inch fat cap. Brazilian Picanha typically requires almost no trimming. Don't even think about touching the fat cap! There may be a small section of silver skin to remove on the opposite side of the roast, but other than that, dry it off and get ready to cook.

How to trim and cut picanha for cooking on a rotisserie

After drying off the meat it is time to trim it. If you are skewering the meat you will want to cut the roast against the grain so that your final cut is also against the grain. This is a very important step. If your final cut of picanha is with the grain of the meat it can make the meat seem tough.

If you are making this into picanha steaks for your grill you will want to cut the roast with the grain so your final cut will be against the grain. Typically, you can cut into 3-4 large chunks.

How to best season picanha

I am a big fan of using different rubs and spices on large cuts of meat, but trust me when I say that with this cut, just let the meat's beefy flavor speak for itself.  A little bit of coarse salt and a bit of basting is all this rump cap needs to provide a perfect, beefy flavor bomb.  This has quickly become a favorite in our household, and it is not uncommon for our family of 5 to easily put away a 3-pound roast. You can go pretty liberal with the salt as it helps for a perfect flavor packed crust on the Garlic Based Rotisserie Picanha.  While we feel that a little coarse sea salt and maybe a little pepper is all that you need to make this delicious picanha, no one is stopping you from using some of your favorite steak seasoning.

How to skewer the rump cap for the rotisserie

After generously seasoning with the salt, curl each section into a C shape and skewer on the rotisserie skewer.  Make sure the fat side of the picanha roast is on the outside of the curve to protect the juicy meat inside. Again, watch the direction that you skewer the meat so that your final cuts will be against the grain. The smaller cuts will cook faster to the larger ones that work great if your diners have a range of how they prefer their picanha cooked. If everyone wants a similar doneness, then place the smaller cuts toward the middle to help everything cook more evenly.

Cooking the Garlic Basted Picanha on a BBQ Grill vs. a Rotisserie

Rotisserie Method for cooking Garlic Picanha

I have included two different methods for cooking the picanha.  If at all possible, I highly recommend the rotisserie method. This method most closely mirrors the traditional way the meat is cooked in Brazil or at a Brazilian steakhouse. The slow roasting also allows the fat cap to render slowly, basting the meat with flavor.  If rotisserie is not an option, you can also turn out a great picanha by simply searing on the grill, then basting the meat and slowly bringing the meat up to final temp.  Both methods are described here. 

We prepare our picanha on a Big Green Egg fitted with a Joetisserie but you can use any grill and rotisserie system that you choose. Heat your grill to about 300 degrees. It is best to have a small fire, so don't overfill the smoker with wood or charcoal. The meat will be basted frequently and the oil in the basting liquid and the fat from the meat will cause some flare ups, so you may see your temp rise above 300 degrees as you cook. Some people have also found it helpful to build your fire on only one side of the smoker.

If you are looking for more great recipes to make on your rotisserie, then be sure to give our Peruvian Roast Chicken: Pollo a la Brasa, Grilled Brazilian Fraldinha , and Spanish Cochinillo Asado: Roast Suckling Pig a try.

We like to use a simple garlic baste consisting of olive oil, garlic, and a little lemon juice. We typically baste about every 10-15 minutes.

As the picanha cooks, the fat will begin to render and caramelize, and will continuously baste the meat. Total cooking time typically takes 45 minutes to an hour and a half, depending on how hot the smoker ends up getting and the thickness of the picanha. I recommend starting to checking temps in the largest piece of meat after about 45 minutes.

Remove the picanha from the rotisserie when the largest piece of meat is about 10 degrees below your desired temp. The carry over temp will take it the rest of the way. We typically take it off at about 125-130 degrees for a nice medium rare.

Cooking Brazilian picanha on a grill or smoker

Prepare the picanha as described above. Skewer the meat onto a kebab type metal skewer.

Set up your grill for both direct and indirect heat. Heat the smoker to about 300 degrees. Give both sides of the picanha a brief sear over high heat, about 3-5 minutes per side, then move the meat to indirect heat with the fat cap up. Baste the meat about every 15 minutes with the garlic baste. Continue cooking over medium heat until the meat reaches your desired temp.

Once your picanha reaches the desired temperature, remove it from the rotisserie and let it rest for at least 10 minutes on a cutting board tented with aluminum foil. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

Serving Grilled Picanha

Next, slice the picanha into thin slices. The smaller pieces will be more done than the larger pieces which works out well for our family, because everyone can find some meat cooked just to their liking. Make sure you are cutting the meat against the grain.

Serve everyone slices of the picanha Brazilian style then wrap in aluminum foil and keep warm in the oven until you are ready for garlic picanha round 2.

Serving the Rotisserie Picanha

We like to eat the picanha with some black beans and rice. It also goes perfectly with Brazilian feijoada and fried plantains.

If you are in the mood for some more South American recipes, be sure to check out some of our favorites:

• Grilled Picanha Sandwich
• Argentinian Empanadas with Beef Tenderloin
• Peruvian Lomo Saltado: Stir-fried sirloin steak and fries
• Anticuchos de pollo
• Venezuelan Shredded Beef Arepas: Carne Mechada
• Peruvian Papas a la Huancaina

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