Smoked Picanha with Hardcore Carnivore Black

Smoked Picanha with Hardcore Carnivore Black

Also known as Top Sirloin, this Brazilian cut tastes incredible when smoked to medium rare. 


  • 2.5-3lb picanha
  • 3 tablespoons Hardcore Carnivore Black seasoning


  1. Heat a smoker to 250f. 
  2. The picanha will likely come with a thick fat cap still on it, so use a fillet knife to trim it all off. While it's ok to grill this cap, there is a small layer of silverskin underneath the fat that does not render properly in the smoker, and tightens up during cooking. 
  3. Coat the meat with the Hardcore Carnivore Black seasoning, then place into a smoker. 
  4. Cook until it reaches an internal temperature of 136-138f . This should take about 1-2 hours, depending on the size of the picanha. We use and recommend Thermowork's Smoke or Thermapen units to monitor temperature. 
  5. Once at the right internal temp, remove from smoker and wrap tightly in foil, then place into a (non-cold) cooler to rest for 30-45 minutes. It will remain hot. 
  6. Slice against the grain to serve. We prefer to eat ours in small chunks, rather than slices.