Variation of Apple-Smoked Picanha on the Kettle
Skewered top sirloin cap, hot coals, Argentinian style.
Cook Mode
One step at a time, big text, timers, and your screen stays awake. 0/8 steps done.
Ingredients
Tap to tick off · 0/22 gathered
Method
- 10 min
Pat the picanha dry with paper towels. Trim any silver skin from the meat side, but leave the fat cap intact. Score the fat cap in a diamond pattern, being careful not to cut into the meat itself. Cut the picanha against the grain into 3-4 thick steaks (about 2 inches thick).
Why it matters
Scoring the fat cap helps render it more efficiently, creating a crispy crust and allowing seasoning to penetrate. Cutting against the grain before skewering ensures tender slices.
Common mistake
Cutting too deep into the meat when scoring, which can cause the fat to separate and dry out the meat.
- 5 min
Fold each picanha steak into a 'C' shape, with the fat cap on the outside curve. Thread 1-2 skewers through the folded steaks, ensuring they are securely held and the fat cap is facing upwards. Aim for 2-3 pieces per skewer depending on size.
Why it matters
Folding and skewering into a 'C' shape mimics the traditional Brazilian churrasco style, allowing the fat to render down and baste the meat below while creating a beautiful presentation.
Common mistake
Not skewering tightly enough, causing the meat to flop or rotate on the skewer. Overcrowding the skewers, which can lead to uneven cooking.
- 5 min
Generously season the skewers on all sides with coarse salt, black pepper, and garlic powder, pressing onto the meat and fat cap.
Why it matters
A generous application of coarse salt is crucial for developing that flavorful, crispy crust and seasoning the meat deeply. Pepper adds a complementary bite.
Common mistake
Not seasoning enough. Picanha can handle a good amount of salt, especially on the fat cap, which will render and distribute flavor.
- 450°F20 min
Fill a chimney starter with lump charcoal and light it. Once the coals are fully lit and covered in ash (about 15-20 minutes), carefully dump them into your kettle grill, distributing them evenly on one side for direct high heat. Place 1-2 small oak wood chunks directly on the hot coals. Place the cooking grate over the coals, close the lid, and open all vents fully.
Why it matters
A high, direct heat zone is crucial for achieving a beautiful sear and crisp fat cap on the picanha quickly, preventing the inside from overcooking. Oak wood adds a classic, strong beefy smoke flavor.
Common mistake
Not letting the coals get fully lit, which results in uneven heat and acrid smoke. Not opening vents fully, which starves the fire of oxygen and prevents high temperatures.
- 450°F15 min
Once the grill reaches 450°F, place the skewered picanha directly over the hot coals, fat cap down, for 3-4 minutes to sear and crisp. Flip and sear on the meat side for 3-4 minutes, then sear the other two sides for 2-3 minutes each, ensuring all surfaces get good color.
Why it matters
High-temperature searing creates the coveted Maillard reaction, developing deep, complex flavors and a beautiful crust on the exterior, especially on the fat cap.
Common mistake
Not allowing the grill to get hot enough before adding the meat, which leads to steaming instead of searing. Over-searing one side, resulting in an uneven cook.
- 350°F15 min
After searing all sides, move the picanha skewers to the indirect heat zone. Close the lid and continue cooking, flipping occasionally, until the internal temperature reaches your desired doneness. For medium-rare, target 130-135°F; for medium, 135-140°F. Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the fat.
Why it matters
Finishing on indirect heat allows the meat to cook through gently without burning the exterior, ensuring tenderness and preventing overcooking. Accurate temperature monitoring is key for perfect doneness.
Common mistake
Guessing doneness without a thermometer often leads to overcooked or undercooked meat. Cooking exclusively over direct heat will burn the outside before the inside is done.
- 15 min
Once the desired internal temperature is reached, remove the picanha skewers from the grill. Transfer them to a clean cutting board, tent loosely with foil, and let rest for at least 10-15 minutes.
Why it matters
Resting allows the muscle fibers to relax and reabsorb the juices, resulting in a more tender and moist steak. Cutting too soon will cause the flavorful juices to run out.
Common mistake
Cutting into the meat immediately after removing it from the grill, which causes a significant loss of moisture and flavor.
- 5 min
Remove the picanha from the skewers. Slice the picanha against the grain into thin pieces, about 1/4 to 1/2 inch thick. Serve immediately with your favorite sides.
Why it matters
Slicing against the grain shortens the muscle fibers, making the meat much more tender and enjoyable to eat. Thin slices are traditional and maximize the enjoyment of the crust.
Common mistake
Slicing with the grain, which results in tough, chewy pieces of meat.
Free 12-Page Guide
The Pitmaster Field Manual
Five core habits, meat and wood reference charts, rub formulas, and a printable cook log. Download the free manual and join the Guild email list for new recipes and techniques.
Cooks & Reviews
Guild members can rate this recipe, log their cooks and share photos.
Sign in to continueMember reviews
No reviews yet — be the first to rate this cook.
Ask the Pitmaster about this recipe
Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.
Sign in to try the AI Pitmaster on Variation of Apple-Smoked Picanha on the Kettle. New members get 3 free questions.
Sign in to tryComments(0)
Loading comments…