Smoked Picanha with Revolution Barbecue Blak Seasoning
If you’re looking for a barbecue centerpiece that’s both bold and unforgettable, smoked picanha is the ultimate choice. This tender, flavorful cut of beef is elevated with our Revolution Barbecue Blak BBQ Seasoning, creating a rich, smoky crust that pairs perfectly with its juicy interior. Sourced from Crowd Cow, known for their high-quality, sustainable meats, this picanha takes your BBQ game to the next level. Whether you’re cooking for family or friends, this recipe delivers incredible flavor and that showstopping presentation every pitmaster dreams of. It’s time to fire up the smoker and let the magic happen!
The Queen of Cuts Meets the Boldest Rub – Smoked Picanha Perfection
Glenn Connaughton
6
30 minutes
3 hours
Main Dish
At Revolution Barbecue, we’re all about knowing where our meat comes from, which is why we proudly source from Crowd Cow. They’ve mastered the art of connecting us with independent farmers who raise their animals with care and sustainability in mind. One of their newest partners, Little Belt Cattle Company, is based in Martinsville, MT, and delivers some of the best craft beef we’ve ever tasted. This first-generation, veteran-owned ranch knows quality, and it shines in their incredible picanha cuts.
Ingredients
For the Picanha
- 1 whole picanha steak (about 2–3 lbs), trimmed with the fat cap left intact (We chose ours from Crowd Cow)
- 3 tablespoons Revolution Barbecue Blak BBQ Seasoning
- 1/2 cup Cola (made from sugar not high fructose corn syrup)
- 2 tablespoons water
For the Chimichurri Sauce
- 1 cup fresh Italian parsley leaves
- 1 cup fresh cilantro leaves
- 2 tablespoons coarsely chopped red onion
- 1 Fresno chile (seeded)
- 4 garlic cloves (peeled)
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1½ teaspoons kosher salt
- ¾ cup extra-virgin olive oil
Directions
Prepare the Picanha
Trim the picanha, leaving the fat cap intact for flavor and moisture. Pat the meat dry and season generously with Revolution Barbecue Blak BBQ Seasoning, massaging it in thoroughly.
Set Up Your Smoker
Preheat your smoker to 250°F with oak or hickory wood for robust smoky flavor.
Smoke the Picanha
Place the picanha fat-side up on the smoker grates. Combine the water and Cola in a spray bottle and spritz the meat every 20 minutes to maintain moisture and build a flavorful bark. Smoke until the internal temperature reaches 130°F for medium-rare, about 2–3 hours.
Rest the Picanha
Remove the picanha from the smoker, wrap it tightly in foil or butcher paper, and let it rest for 30 minutes.
Make the Chimichurri Sauce
Combine parsley, cilantro, red onion, Fresno chile, garlic, red wine vinegar, lime juice, and salt in a food processor or blender. Pulse until finely chopped. Slowly drizzle in the olive oil while blending until the sauce reaches a smooth but slightly textured consistency.
Serve
Slice the rested picanha against the grain and drizzle generously with the chimichurri sauce. Serve extra sauce on the side for dipping
