Picanha (Brazilian top sirloin cap)

picanha · verified system recipe · Brazilian churrascaria tradition

Pit temp
250°F
Pull at
130°F
Total time
~1.1 hr

Phase timeline

50m
10m
8m
Slow climb (fat cap up)Sear (fat side down first)Resttotal: 1h 8m

Step-by-step

  1. 1. Slow climb (fat cap up)

    → 110°F · ~50 min

    250°F pit, fat cap up so it renders down through the muscle. Coarse salt is traditional — no rub needed.

  2. 2. Sear (fat side down first)

    → 130°F · ~10 min

    Direct over coals. Render the fat cap until it's crispy + golden. Flip, brief sear on the meat side.

  3. 3. Rest

    ~8 min

    Slice against the grain, with the fat cap on each slice. Pink center, bronze crust.

Rub
Coarse rock salt only (Brazilian rodízio-style)
Wrap method
none
Rest method
tent_loose
Minimum rest
8 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
1h 0m
+ 8m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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