Ingredients
- 1 whole picanha 1.5-3 pounds
- 2 tbsp kosher salt for the dry brine
- 2 tbsp beef rub
Instructions
- If your picanha comes with the fat cap on, you're going to want to remove it with a sharp knife, along with any silver skin.
- Next, cover the picanha with the kosher salt for the dry brining process, place the steak on a wire rack, and refrigerate for at least an hour.
- After dry brining, add your beef rub. Since we already added salt during the dry brining process, make sure not to over season with the rub. Allow the rub to adhere to the steak for at least 15 minutes.
- With your smoker preheated to 275 degrees, toss the picanha onto the grill. Insert a digital meat thermometer, and smoke the picanha until it hits 130F for medium rare (or five degrees under your desired final temperature). I used cherry pellets for this cook.
- Remove the picanha from the smoker and preheat your gas grill to 500F. Then sear the picanha for about two minutes on both sides. This is to build a nice crust on the outside.
- Remove the picanha from the grill and allow it to rest for 5-10 minutes.
- Slice the picanha against the grain and serve.
Tried this recipe?Let us know how it was!