Smoked Picanha (Coulotte)

Name: Smoked Picanha (Coulotte)
Prep time: 15
Cook time: 120
Total time: 2 h 15 min
Yield: 6
Cuisine: American
Ingredients: Picanha roast (Coulotte), trimmed (about 3 lbs.); Kosher salt; Ground black pepper; garlic powder or your favorite steak seasoning

2 HRS 15 MINS

Time to Cook

6

Servings

4

Ingredients

Cook Mode

Ingredients

1 Picanha roast (Coulotte), trimmed (about 3 lbs.)
1 ½ tsp. Kosher salt
1 ½ tsp. Ground black pepper
1 ½ tsp. garlic powder or your favorite steak seasoning

Preparation

Step 1

Preheat your smoker or pellet grill to 250-275°F.
Step 2

Season the Picanha roast generously with salt, pepper, and garlic powder, ensuring it's well-coated on all sides.
Step 3

Place the seasoned roast in the smoker and cook until the internal temperature reaches 130°F, which will take about 1 ½-2 hours depending on the size and thickness of the meat.
Step 4

Remove the roast from the smoker and allow to rest for 20 minutes. During this time, the internal temperature will continue to rise about 10-15°F, reaching the USDA-recommended temperature of 145°F. Slice against the grain into thin slices and serve.

Suggestions

This smoked Picanha is perfect for a backyard BBQ or a special occasion. For additional recipes and variations, such as Picanha bruschetta or mini Picanha tacos with chili cheese grits, check out the full details on BeefLovingTexans.com

Nutrition Information

Nutrition information per serving: 380 Calories; 174 Calories from fat; 19.3 g Total Fat (7.2 g Saturated Fat; 7.97 g Monounsaturated Fat); 139.5 mg Cholesterol; 587.7 mg Sodium; 0.9 g Total Carbohydrate; 0.2 g Dietary Fiber; 46.9 g Protein; 4.9 mg Iron; – mg Potassium; 0.2 mg Thiamin; 0.4 mg Riboflavin; 14.8 mg Niacin (NE); 0.7 mg Vitamin B6; 4.8 mcg Vitamin B12; 11.4 mg Zinc; 45.8 mcg Selenium; 178.3 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Zinc, and Choline. It is a good source of Thiamin and Potassium.

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