Smoked Picanha

There’s a lot of ways to cook picanha, but this one is hard to beat. The reverse sear gives you control over the doneness and lets you finish with a real crust. You end up with a juicy, even cook and a crust that gives you everything you want out of a steak.

WHAT MALCOM USED IN THIS RECIPE:

• Killer Hogs Steak Rub
• Swine Life Prime Beef Rub
• Disposable BBQ Cutting Boards
• BBQ Gloves

Smoked Picanha

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• Author: Malcom Reed

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Description

Reverse-seared picanha cooked low for even doneness, then finished hot for a perfect crust. Simple method that delivers steakhouse-level results.

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Ingredients

• 1 whole picanha (top sirloin cap)
• Swine Life Prime Beef Rub
• Killer Hogs Steak Rub

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Instructions

1. SEASON
   1. Light coat of Swine Life Prime Beef.
   2. Follow with a layer of Killer Hogs Steak Rub.
   3. Let sit at room temp 30–45 minutes while the grill comes up to temp.
2. SET UP THE GRILL
   1. Indirect cooking setup (drum cooker or any grill works).
   2. Stabilize temperature at 275°F.
3. COOK (INDIRECT PHASE)
   1. Place picanha on the pit.
   2. Cook until internal temp hits 128–130°F
   3. Usually about 1.5 hours, but go by internal temp, not time.
4. REST + CONTROL CARRYOVER (CRITICAL STEP)
   1. Pull around 128–130°F and leave the probe in.
   2. Let the internal temp rise during the rest. Once it peaks and starts coming back down, go in for the sear.
   3. Open the vents on your pit, open the lid and let the fire get hot.
5. SEAR (HOT & FAST)
   1. Place picanha back onto pit – directly over high heat.
   2. Flip every minute.
   3. Sear for 3–5 minutes total until a crust forms.
6. REST, SLICE, SERVE
   1. Let it rest briefly and slice against the grain.

Notes

This method is all about controlling the internal temperature so you don’t overcook the picanha during the sear.

By bringing it up slowly over indirect heat, you get even doneness all the way through. When you pull it and let it rest, the internal temp will continue to rise, then eventually peak and start to fall. That’s your window.

Once it starts coming back down, the meat has stopped actively cooking, so you can hit it with high heat to build a crust without pushing it past medium-rare.

Once you run a Picanha this way, it’s hard to go back to anything else. You get full control over the doneness and a finish that eats the way it should. It’s a simple method, but it delivers every time.

Malcom Reed
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