How to Grill Picanha (Brazilian-Style Rump Cap with Perfect Sear)

Alright kids, Poppa’s bringing out a cut that’s been stealing the show long before social media figured it out—picanha. Big flavor, beautiful fat cap, and when you cook it right? Game over.

Also known as rump cap, sirloin cap, or culotte, this cut is all about that fat cap. And let’s get one thing straight right now—you do NOT trim it off. That fat is flavor, that fat is moisture, that fat is your best friend.

We’re keeping it simple here. No overthinking, no overbuilding. Just a proper crosshatch, a bold hit of Big Poppa seasoning, and a low-and-slow cook followed by a hot sear to lock everything in.

Why This Recipe Rocks

This is pure beef flavor done right. The fat cap renders down, bastes the meat, and creates a juicy, tender bite with a crispy edge. It’s simple, powerful, and exactly how steak should be cooked when you want to impress without the nonsense.

What You’ll Need

Main Ingredients

• Picanha (rump cap / sirloin cap / culotte)
• Big Poppa Smokers Double Secret Seasoning

Tools & Gear

• Smoker or grill (Old Hickory, pellet grill, etc.)
• Meat probe or thermometer
• Sharp knife

Step-by-Step: How to Grill Picanha

1. Score the Fat Cap: Lightly crosshatch the fat cap in a diamond pattern. Don’t cut into the meat—just the fat.
2. Season: Generously apply Double Secret Seasoning, especially into the scored fat.
3. Let it Sweat: Rest the meat 15–30 minutes so the seasoning bonds to the surface.
4. Smoke: Place fat side up in a smoker at ~250°F and cook until internal temp reaches about 123°F.
5. Sear: Move to high heat and sear all sides to develop a crust.
6. Rest & Slice: Let rest 5–10 minutes, then slice AGAINST the grain for maximum tenderness.

Serving Ideas

• Serve with chimichurri (if you must… Poppa won’t judge 😏)
• Pair with grilled vegetables or potatoes
• Slice thin for steak sandwiches or tacos

Shop Rubs & Sauces

FAQ

Q: Should I remove the fat cap?
A: Absolutely not. That fat cap is essential for flavor and moisture.

Q: What temp should I pull picanha?
A: Around 123°F before searing for a perfect medium-rare finish.

Q: Why slice against the grain?
A: It shortens the muscle fibers, making every bite more tender.

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