Picanha is a prized cut of beef popular in Brazilian cuisine, known for its rich flavor and tender texture. It comes from the top part of the rump cap muscle, which covers the sirloin. Characterized by its prominent fat cap, picanha is especially succulent when cooked, as the fat helps infuse the meat with flavor and keeps it moist. The top ways to cook this cut include:

Here’s a recipe you can follow:

Smoked Wagyu Picanha Recipe

Ingredients:

• 1 whole Wagyu picanha (approximately 2 to 3 pounds)
• Kosher salt
• Freshly ground black pepper
• Garlic powder (optional)

Equipment:

• Smoker
• Charcoal or wood chips (oak, hickory, or mesquite work well)
• Meat thermometer

Instructions:

1. Prepare the Picanha:

   • If the picanha has a thick fat cap, score the fat in a criss-cross pattern. This helps the fat render better and allows the seasoning to penetrate.
   • Season the picanha generously on all sides with salt, black pepper, and garlic powder (if using). Let the meat sit at room temperature for about 30 minutes before smoking.

2. Prepare Your Smoker:

   • Preheat your smoker to a steady 225-250°F (107-121°C). If you are using a charcoal smoker, add your choice of wood chips to the coals for flavor.

3. Smoke the Picanha:

   • Place the picanha fat side up on the smoker. This allows the fat to render slowly, basting the meat with its own juices.
   • Smoke the meat until the internal temperature reaches about 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This usually takes about 2 to 3 hours, depending on the size of the cut and the consistency of your smoker’s temperature.

4. Sear the Picanha:

   • Once the picanha reaches your desired internal temperature, increase the heat of your smoker or transfer the picanha to a hot grill for searing.
   • Sear each side for about 2-3 minutes, or until you get a nice crust on the exterior.

5. Rest and Slice:

   • Remove the picanha from the smoker/grill and let it rest for at least 10 minutes. This helps the juices redistribute throughout the meat, making it more tender and flavorful.
   • Slice against the grain in thick slices to serve.

Serving Suggestions: Serve your smoked Wagyu picanha with traditional Brazilian sides like farofa (toasted cassava flour), vinagrete (Brazilian salsa), and rice, or keep it simple with a fresh salad and some crusty bread.