Learn how to prepare a picanha roast on the grill with just a few easy steps. You’ll end up with a succulent, perfectly reversed-seared beef roast that has a buttery, caramelized fat cap.

This grilled picanha roast method is super simple and can go from season to carved and plated in an hour. While most of us are familiar with the Brazilian skewer-style picanha steaks, the entire roast has so much more to offer!

Please note that we prepared this roast on a Big Green Egg XL. However, you can use any charcoal or pellet grill for this recipe.

What is Picanha

Picanha, also known as the rump cap, rump cover, coulotte, or sirloin roast, is a cut of beef from the top sirloin cap. In the past, this cut was stripped of its delicious buttery fat cap and sold as a rump roast. However, due to the growing popularity of Brazilian cuisine, that fat cap is now retained, and what was once a rump roast is now sold as picanha roast.

Picanha vs Tri-Tip

These two cuts might look similar and have even been confused for the same roast, but they are quite different in flavor and texture. The picanha is taken from the top sirloin, while the tri-tip is taken from the bottom sirloin near the flank. This means that the tri-tip is slightly tougher, chewier, and contains less surface fat but is abundant in intra-muscular fat. The picanha, however, contains no intramuscular fat but is covered in surface fat. Picanha is quite tender and mellow in flavor compared to tri-tip, which is more robust and beefy. Both can be grilled and smoked, though picanha is best when cooked to medium-rare doneness and reverse-seared.

Where to Buy Picanha

Picanha can be difficult to source in some areas, though it can be found through your local butcher, warehouse stores like Costco, or grocery stores like Walmart and HEB in Texas. It can also be sourced online through various mail-order meat purveyors. The going rate is anywhere between $28-$55 per roast, depending on size, source, and pricing fluctuations.

Ways to Cook Picanha

Picanha can be cooked whole on the grill or in a smoker, cooked on a spit (rotisserie), sliced and cooked as steak on the grill or in a skillet, or skewered and prepared Brazilian-style.

Seasoning and Dry Brining a Picanha Roast

• Seasoning: This beef roast does not need a lot of complex seasonings like tougher cuts such as brisket or beef ribs. All you’ll need is coarse salt (I recommend Argentinian salt for this recipe) and coarse ground black pepper (or 16-gauge).
• Dry brining picanha: Remove it from its packaging and blot it dry with paper towels. Next, make deep score marks in the fat cap with a sharp knife. Season both sides well with salt and black pepper, then set it on a wire rack on top of a baking sheet. Place it uncovered in the fridge for 4-8 hours. Once brined, cook it as directed.

Recipe Ingredients

• 1 2 1/2-3 pound picanha roast
• 1 tablespoon Argentinian salt (or kosher salt)
• 1 1/2 teaspoons 16-gauge black pepper (or coarse ground)

How to Cook a Whole Picanha Roast on the Grill

• Prepare you grill: Set up your charcoal grill for two-zone cooking for anywhere between 325-350 degrees F. Optional step: Add a small handful of mild wood chips to the fire for extra smoke flavor.
• If using a pellet grill, preheat it to 350 degrees F, and use mellow fruit wood or pecan wood pellets.

• Blot excess moisture off of both sides of the picanha roast.
• Make diagonal score marks through the fat cap on one side, then again in the opposite direction, to create diamond shapes. Doing this will help keep the roast from curling upward during cooking as the fat shrinks. It will also allow the seasonings to flavor the top portion of the roast.
• Season thoroughly with salt and black pepper. Let the meat sit at room temperature for 30 minutes.

• Charcoal grill: Place the picanha, fat side up, on the cooler part of the two-zone fire. Close the lid and let it cook until it reaches an internal temperature of 120-125 degrees F, or your desired doneness.
• Pellet Grill: Place the roast fat side up, insert a temperature probe, close the lid, and cook for 30-40 minutes or until the internal temperature reaches between 120-125 degrees F.

Reverse Searing

• Charcoal grill: Turn the roast fat side down on the direct cooking part of the grill grates right above the hot coals. Sear the fat cap for a few minutes, and watch for flare-ups. If it flares too much, move it back to the cooler side for a few minutes.
• Pellet grill: Remove the roast and place it on a clean cutting board. Increase the grill’s heat to 450 degrees. Once up to temp, place the roast fat-side down on the grates and sear it for a few minutes. Keep a close eye on it!

Resting the Roast

Once seared, remove the picanha roast and place it on a clean cutting board. Let it rest for 10-12 minutes while you put the finishing touches on your side dishes. Trust us when we say to rest the meat and allow the meat time to relax and reabsorb all those delicious juices.

Serving Picanha

Slice the roast into 1/2″-3/4″ slices and serve with your favorite sides. We recommend serving with a freshly made salad or grilled vegetables, rice, or potatoes and a side of cheesy garlic bread.

Storing Leftovers

Picanha can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 6 weeks. Reheat in a pan or the microwave.

More Recipes

• Smoked Chuck Roast
• Tri-Tip Brisket Style
• Smoked Prime Rib on a Pellet Grill

Print

Picanha Roast on the Grill

Learn how to prepare a picanha roast on the grill with just a few easy steps. You'll end up with a succulent, perfectly reversed-seared beef roast that has a buttery, caramelized fat cap.

Course Main Course

Cuisine American BBQ, Brazilian

Keyword grilled picanha roast, picanha roast

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 287kcal

Ingredients

• 1 picanha roast (2 1/2-3 pounds)
• 1 tablespoon Argentinian salt or coarse salt
• 1 1/2 teaspoons 16-gauge black pepper or coarse ground

Instructions

• Set up your charcoal grill for two-zone cooking at 350 degrees F. If using a pellet grill, preheat it to 350 degrees F, and use mellow fruit wood or pecan wood pellets.
• Blot excess moisture off of both sides of the picanha roast.
• Make diagonal score marks through the fat cap on one side, then again in the opposite direction, to create diamond shapes.
• Season both sides thoroughly with salt and black pepper. Allow the meat sit at room temperature for 30 minutes.
• Charcoal grill: Place the picanha, fat side up, on the cooler part of the two-zone fire. Close the lid and let it cook until it reaches an internal temperature of 120-125 degrees F.
• Pellet Grill: Place the roast fat side up, insert a temperature probe, close the lid, and cook for 30-40 minutes or until the internal temperature reaches between 120-125 degrees F.
• Reverse Searing:

  Charcoal grill: Turn the roast fat side down on the direct cooking part of the grill grates right above the hot coals. Sear the fat cap for a few minutes, and watch for flare-ups. If it flares too much, move it back to the cooler side for a few minutes.
• Pellet grill: Remove the roast and place it on a clean cutting board. Increase the grill's heat to 450 degrees. Once heated. Place the roast fat-side down on the grates and sear it for a few minutes. Keep a close eye on it!
• Once seared, remove the picanha roast and place it on a clean cutting board. Let it rest for 10-12 minutes before carving.
• Slice the roast into 1/2"-3/4" slices and serve with your favorite sides.
• Picanha can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 6 weeks. Reheat in a pan or the microwave.

Nutrition

Calories: 287kcal | Carbohydrates: 0.3g | Protein: 33g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 1247mg | Potassium: 518mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 3IU | Calcium: 31mg | Iron: 3mg

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