Smoked Picanha

Picanha is Brazil's favorite cut - the sirloin cap with its beautiful fat cap intact. Smoked low and slow, then sliced thin, it's incredibly beefy and tender. If you haven't tried this cut yet, you're missing out on one of the most flavorful pieces of beef there is.

This is perfect for Brazilian-style cookouts or any gathering where you want to serve something a bit different. The presentation is beautiful and the flavor is outstanding. It works for both casual and more upscale occasions.

Traditional Brazilian sides are perfect here - vinaigrette (Brazilian tomato salsa), farofa, rice, and black beans. A simple green salad balances the richness. Chimichurri sauce is excellent alongside. Keep it relatively simple to let the meat shine.

Keep seasoning simple - coarse salt is traditional. Some add garlic powder. The fat cap provides plenty of flavor on its own. The key is not overcooking it - this cut is best at medium-rare to medium.

Score the fat cap to help it render and crisp. Cook fat-side up so it bastes the meat. Slice thin against the grain for maximum tenderness. Let it rest before slicing. Each slice should have a bit of that delicious fat cap attached.