Smoked Picanha and Sweet Pineapple off the Grill - Try this Brazilian BBQ at home

picanha

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more affordable.

Trim the picanha by removing the silver skin and some excess fat on the edges.

Season the picanha generously with coarse salt only.

Set the grill to low and slow indirect heat at 225 degrees Fahrenheit.

Smoke the picanha for about an hour until it reaches an internal temperature of 115 degrees Fahrenheit.

Increase the grill temperature to searing temperatures to finish off the picanha with a crust.

Sear the picanha for 1-2 minutes on hot coals.

Let the picanha rest after searing.

Prepare the pineapple by cutting off the skin and slicing it into rings.

Coat the pineapple slices in a mixture of sugar and cinnamon.

Grill the pineapple on the indirect side of the grill for a few minutes until charred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary