Sammy Bromberg
Steps
- Lightly score the fat cap in a shallow crosshatch pattern, being careful not to cut into the meat.
- Coat the entire roast with a thin layer of prepared horseradish to help the seasoning adhere.
- Season generously on all sides with your favorite coarse BBQ rub.
- Allow the picanha to rest at room temperature for 30–60 minutes while the smoker preheats.
- Preheat your smoker to 225–250°F using Bear Mountain Red, White & BBQ Blend pellets.
- Place the picanha on the smoker fat-side up.
- Smoke until the internal temperature reaches 115–120°F, developing a rich mahogany bark along the way.
- For a traditional smoked finish, continue cooking until the internal temperature reaches 125–130°F.
- Alternatively, remove the roast at 115–120°F, then sear over 500°F+ heat for 45–60 seconds per side to develop a steakhouse-style crust.
- Rest the picanha for 10–15 minutes.
- Slice against the grain into thick steaks and finish with flaky sea salt. Garnish with chimichurri or compound butter if desired.
Ingredients:
- 1 whole picanha (2½–4 lbs.), fat cap intact
- Prepared horseradish
- BBQ rub of choice (coarse grind recommended)
Optional for Serving
- Flaky sea salt
- Fresh cracked black pepper
- Chimichurri
- Compound butter
watch recipe video
