Hickory-Smoked Smoked Fraldinha — Brazilian Bottom Sirloin
Fraldinha is the cut Americans call flank or bottom sirloin, and Brazilians treat it like gold. Loose grain, big beefy flavor, and it cooks fast. Reverse sear keeps it tender, and as long as you slice it right it's hard to ruin.
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Ingredients
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Method
- 10 min
Pat the fraldinha dry with paper towels. Trim off any excessively thick or tough silver skin, but leave a thin layer of fat if present for flavor and moisture. Locate the grain of the meat; it's crucial for slicing later. Apply a thin coat of olive oil to all sides of the fraldinha.
Why it matters
Drying the meat helps with bark formation. Trimming removes tough bits, and olive oil acts as a binder, helping the rub adhere better.
Common mistake
Over-trimming fat, which robs the meat of moisture and flavor during cooking.
- 5 min
In a small bowl, combine the coarse rock salt, black pepper, and garlic powder. Generously season all sides of the fraldinha with this rub. Don't be shy with the salt, it enhances the beefy flavor.
Why it matters
The coarse salt draws moisture to the surface, creating a flavorful crust (bark) and seasoning the meat from within. Freshly ground pepper and garlic powder add depth.
Common mistake
Not seasoning thoroughly enough, leading to bland exterior flavor.
- 250°F15 min
Preheat your pellet grill or smoker to 250°F. Load your smoker with oak wood pellets or chunks. Ensure your smoker is at a stable temperature before placing the meat inside. Set up a temperature probe in the thickest part of the fraldinha, avoiding bone or large fat pockets.
Why it matters
A stable, low temperature allows the smoke to penetrate the meat effectively without cooking it too quickly. Oak wood imparts a classic, balanced smoke flavor that complements beef.
Common mistake
Placing meat in a smoker before it reaches target temperature, leading to an uneven cook and less smoke penetration.
- 250°F30 min
Place the seasoned fraldinha directly on the grates of your preheated smoker. Smoke until the internal temperature reaches 115-120°F for rare to medium-rare. Monitor the internal temperature with your probe.
Why it matters
Smoking at a lower temperature allows for a more even cook and deeper smoke ring formation. Reaching 115-120°F internally ensures the meat is tender before the final sear.
Common mistake
Overcooking in the smoker, which will lead to dry, tough meat after searing.
- 5 min
Once the fraldinha hits 115-120°F, remove it from the smoker. Immediately preheat a cast iron skillet or flat top grill over high heat until it's screaming hot. Add a tablespoon of high-heat cooking oil to the skillet. Sear the fraldinha for 1-2 minutes per side, turning occasionally, until a beautiful crust forms and the internal temperature reaches 130-135°F for medium-rare.
Why it matters
The reverse sear method ensures the interior is perfectly cooked while creating a fantastic, flavorful crust (Maillard reaction) on the exterior.
Common mistake
Not getting the pan hot enough, resulting in a steamed instead of seared crust.
- 15 min
Transfer the seared fraldinha to a cutting board, tent it loosely with aluminum foil. Allow the meat to rest for a minimum of 10-15 minutes.
Why it matters
Resting allows the juices to redistribute evenly throughout the meat, resulting in a more tender and moist final product. Skipping this step will result in juices running out when you slice.
Common mistake
Cutting into the meat immediately after cooking, causing all the juices to run out.
- 5 min
Uncover the rested fraldinha. Identify the grain again, if necessary. Slice the fraldinha thinly against the grain, at about a 45-degree angle. Serve immediately.
Why it matters
Slicing against the grain shortens the muscle fibers, making the fraldinha incredibly tender and easy to chew. Slice with the grain and it will be tough, regardless of how perfectly it's cooked.
Common mistake
Slicing with the grain, which makes even perfectly cooked fraldinha tough and chewy.
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