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Smoked Picanha

Try my smoky version of picanha with my Smoked Picanha recipe. Top it with chimichurri and you are in heaven.
Prep Time10 minutes
Cook Time2 hours
Resting Time20 minutes
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Argentinian
Servings: 4 people
Author: Derek Wolf


  • 1 Hippie Cow Beef Picanha or Sirloin Cap
  • 2 tbsp of Sea salt
  • Olive Oil


  • Build a medium-high heat fire for indirect grilling in a smoker of covered grill.
  • Score fat cap of picanha and lather with olive oil. Season with sea salt all over.
  • Add steak to indirect grill, fat cap side down, and smoke at a low temperature (250F) for just under 2 hours. After about 45 minutes, flip picanha so fat side is up. Cook until you reach your desired internal temperature (i.e. Medium Rare will be around 118F).
  • Pull steak off smoker, let rest for 15-20 minutes, slice, add more salt if desired and serve. Top with chimichurri for more flavor!


Equipment: Hippie Cow Beef Picanha, Cutting board, knife, charcoal and tongs.