Smoked Picanha (Coulotte)

Name: Smoked Picanha (Coulotte)
Prep time: 15 min
Cook time: 2 h
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

A simple, smoky showstopper: generously seasoned picanha smoked low and slow until juicy and medium-rare, rested, then thinly sliced against the grain—perfect for a backyard BBQ or hearty tacos.

Cook Time: 2 hrs 15 mins

Servings: 6

Ingredients: 4

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

380 Calories

0 %*

7.2g SAT FAT

0 %DV**

47g PROTEIN

0 %DV

4.9 mg IRON

0 %DV

11.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.