Malcom Reed’s Smoked Picanha
Ingredients
- 1 whole picanha roast 3-4lbs
- 2 Tablespoons rubs of choice
Equipment & Fuel
- Royal Oak® 100% All Natural
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Sharp Knief
- Thermapen
- Cutting Board
Directions
1. Prepare Drum smoker or other pit for indirect cooking at 275°F.
2. Remove picanha roast from the packaging and trim away sinew or silver skin from the meat side. Score the fat side using a sharp knife: make shallow cuts across the fat in one direction spacing the cuts about 1” apart; then make the same shallow cuts in the opposite direction.
3. Season the picanha with rub on all sides.
4. Place it on the pit fat side down and insert a probe thermometer into the thickest portion to monitor internal temp.
5. Remove from the pit once the internal temperature reaches 122-125°F.
6. Rest the picanha loosely covered in foil for 10-15 before slicing against the grain.
