Smoked Picanha on the Traeger + Sous Vide + Gas Grill
- Lauren Twitchell
- Oct 8
- 3 min read
Some cooks are about comfort. Others are about patience. And then there are the ones that feel like an adventure—where you push yourself, try new methods, and see just how far you can take it.
That was me with picanha.
If you’ve ever had this cut before, you know why it’s special. Tender, juicy, with that thick cap of fat that crisps beautifully—it’s the star of Brazilian churrasco, and for good reason. But I wanted to make it my own. So instead of just one cooking method, I decided to combine three: smoke, sous vide, and sear.
It was a journey—and one that left me both humbled and proud.
The Cut
Picanha is one of those cuts that feels like treasure when you find it. A thick cap of fat on top, a triangle-shaped roast, rich marbling throughout.
I trimmed it only lightly—just enough to even out the fat without losing what makes it magical. Then I scored the fat cap in a crosshatch pattern and seasoned it simply: coarse salt, pepper, garlic. Sometimes less is more.
Step 1: The Smoke
I started on the Traeger, running low and slow to infuse the meat with flavor.
The smoke wrapped around the picanha, seeping into the fat and meat alike. This stage wasn’t about cooking it through—it was about layering in that kiss of wood smoke, the kind you can’t fake.
After about an hour, the picanha had taken on a deep, smoky aroma and a beautiful color. But it was just the beginning.
Step 2: The Sous Vide
Next came the experiment: sous vide.
I actually ran it at two different temperatures—one portion at 131°F for medium-rare, one at 155°F for medium well. Why? Because people have preferences, and I wanted to see how each would play out with this cut.
The picanha went into bags with a touch of garlic and butter, sealed, and submerged. Then it was all about patience. Hours of gentle cooking ensured the meat stayed juicy, tender, and evenly cooked all the way through.
When I pulled them out, they looked… let’s be honest, a little unimpressive. But I knew the sear was coming.
Step 3: The Gas Grill Sear
This is the moment that makes or breaks picanha: the sear.
I cranked up the gas grill, letting it blaze hot, and laid the roasts fat-side down first. The flare-ups, the sizzle, the smell—it was glorious. The fat crisped, the edges caramelized, and suddenly those plain-looking sous vide roasts transformed into something worthy of the effort.
It was fire meeting finesse, and it felt like a victory.
The First Slice
When I sliced into the 131°F portion, the meat was a perfect blush pink, juices running clear, the fat cap glistening.
The 155°F portion, meanwhile, came out a bit firmer, with less pink but still tender and flavorful. Both had their merits. The medium-rare was luxurious, buttery. The medium well had that balance some people prefer between tenderness and chew.
Either way, the smoke, the sous vide, and the sear had worked together to make something unforgettable.
Why This Cook Mattered
This wasn’t just about making dinner. It was about curiosity. About asking, What happens if I try it this way?
So often we stick to one method because it’s comfortable. But picanha reminded me that experimenting is worth it. That combining traditions—smoke, sous vide, and fire—can create something new.
And maybe most importantly—it reminded me that food is meant to be shared. Because at the end of the day, whether someone preferred the 131°F or the 155°F, the real joy was in gathering around the cutting board, tasting, comparing, and savoring together.
Tips for Success
Score the fat. It helps render and crisp beautifully.
Smoke first. It builds flavor before sealing in sous vide.
Play with temps. 131°F for medium-rare, 155°F for medium—try both if you’re curious.
Sear hot and fast. The fat cap should sizzle, not smolder.
Final Word
Smoked picanha isn’t just a cut of beef—it’s an experience. And when you give it the journey of smoke, sous vide, and fire, it becomes something more: a story on a plate.
So if you’ve been waiting for a sign to try it, this is it. Find the cut, light the smoker, heat the water bath, and fire up the grill.
Because some meals aren’t just food—they’re adventures worth taking.
Comments