Smoked Picanha

This bold, low-and-slow smoked Picanha recipe delivers tender slices of beef with a rich crust and juicy center. Infused with the subtle sweetness of applewood and served over a silky charcoal-roasted eggplant mash, this dish blends authentic Brazilian flavor with refined technique. Pair it with your favorite IPA or lager for the perfect plate.

Instructions

1. 01

   Trim the fat cap to about ¼ inch and remove any excess fat or silver skin for improved texture. Season the entire cut with BBQ rub and a few sprigs of fresh thyme.

2. 02

   Preheat your Masterbuilt WiFi Digital Electric Smoker 710 to 225°F and add applewood chips for smoke. Tie the Picanha to the wire rack so it hangs freely inside the smoker for even airflow.

3.  

   

4. 03

   Smoke the Picanha at 225°F until it reaches an internal temperature of 130°F (about 3 hours).

5. 04

   Remove the Picanha from the smoker and broil at 600°F for 5 minutes to develop a flavorful crust.

6. 05

   Roast the eggplants over charcoal until the skin is charred and the inside is soft. Scoop out the flesh and mash.

7. 06

   In a saucepan, melt butter and whisk in the flour to form a roux. Add olive oil and milk, then stir in the mashed eggplant. Cook until the mixture reaches a smooth, creamy consistency.

8. 07

   Slice the Picanha against the grain and serve over a generous scoop of eggplant mash. Pair with a cold IPA or crisp lager for maximum enjoyment.

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