Rotisserie Picanha

Protein:

Origin: South American, Brazil

Method: Rotisserie, Grill, Smoker

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Picanha

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 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 Brazillian steakhouses like Fogo De Chao. In the U.S. 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. It is becoming increasingly more available at local butcher shops, 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.

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 1/4 inch fat cap. 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.

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.

If you are making this into steaks you may cut the roast with the grain so your final cut will be against the grain. Typically you can cut into 3-4 large chunks.

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 picanha 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.

After generously seasoning with the salt, curl each section into a C shape and skewer on the rotisserie.

Cooking the 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 methods used in Brazil. 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. 

Rotisserie Method

Heat your smoker 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.

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 to start 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.

Grill or regular smoker method

Prepare the picanha as described above. Skewer the meat onto a kebab type 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, about 3 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 until the meat reaches your desired temp.

After removing from the smoker, let the meat rest for about 5 minutes.

Next slice the picanha into thin slices. The smaller pieces will be more done then the larger pieces which works out well for our family, because everyone can find some meat cooked just to their liking.

Serving time

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

If you are in the mood for some more South American recipes, be sure to check out our Argentinian Empanadas with Beef Tenderloin, Peruvian Lomo Saltado: Stir-fried sirloin steak and fries, Anticuchos de pollo, or Venezuelan Shredded Beef Arepas: Carne Mechada.

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