Whole Smoked Picanha

picanha

🥗Healthier: flank steak

💰Cheaper: chuck roast

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

Trim the picanha, removing any nasty bits and silver skin while keeping the fat cap intact.

Place the trimmed picanha in a gallon-sized bag for marinating.

Add Allegro marinade to the bag with the picanha and seal it to marinate for a while.

Season the picanha with Sure Shot SIDS original black gun powder on all sides.

Add additional steak seasoning to the picanha, ensuring it's coated well on all sides.

Let the seasoned picanha rest while the grill heats up.

Preheat the Lone Star Grill pellet smoker to about 375°F.

Place the picanha on the grill with the fat side up and smoke it for about 10 minutes.

Check the internal temperature; it should be around 75°F after 10 minutes.

Baste the picanha with wagyu beef tallow to add flavor.

Sear the picanha for about 2 minutes on one side, then flip it and sear for another 2 minutes.

Check the internal temperature; it should be around 116°F after searing.

Remove the picanha from the grill and let it rest for about 15 minutes before slicing.

Slice the picanha against the grain into thin pieces.

Cooking Techniques

Equipment Needed

Spice Level: