Coffee-Rubbed Smoked Picanha

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 135 min · Beef · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 3/4 lb picanha (beef sirloin cap)
• 1/2 tbsp finely ground dark roast coffee
• 1/2 tbsp dark brown sugar
• 1/4 tbsp smoked paprika
• 1/4 tbsp kosher salt
• 1/2 tsp coarse black pepper
• 1/2 tsp garlic powder
• 1/4 tsp chipotle powder
• 1/4 tsp unsweetened cocoa powder
• 1/4 tsp flaky sea salt

Method (tap to check — screen stays awake)

1. Score the fat cap in a 1-inch diamond, cutting into the fat but stopping short of the meat so it renders without the roast curling.
2. Mix the coffee, sugar, paprika, kosher salt, pepper, garlic powder, chipotle and cocoa.
3. Press the rub hard into the meat side and only lightly onto the fat cap — sugar sitting on fat over direct heat burns bitter.
4. Smoke fat cap up at 250°F over oak or hickory for 70-80 minutes, to 115°F internal.
5. Move over direct heat at about 550°F, fat cap down, for 4-5 minutes until the fat crisps and goes mahogany, then flip for 2 minutes.
6. Pull at 130°F, rest 12 minutes, slice 1/2-inch thick against the grain and finish with flaky salt.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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