Smoked Sirloin Cap Roast (Picanha)
Smoked Sirloin Cap Roast, also known as picanha, combines tender, beefy sirloin with a thick, flavorful fat cap that slowly renders as it smokes. Finished with a hot sear for a deep, crusty bark and a juicy medium-rare center, this impressive roast delivers steakhouse flavor right from your pellet grill.
Servings: 6 servings
Calories: 309kcal
Ingredients
For the Roast:
- 2-4 pound sirloin cap roast (picanha)
- 1-2 tablespoons yellow mustard
Brisket Rub
- 2 tablespoons coarse kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- ½ tablespoon coarse black pepper
- ½ tablespoon chili powder
- ½ teaspoon dry mustard powder
Instructions
- Preheat your pellet grill to 225℉.
- Trim the fat cap to about ¼-inch thick, leaving enough fat to slowly render during cooking. Using a sharp knife, lightly score the fat cap in a diamond pattern, being careful not to cut into the meat.
- Brush the roast lightly on all sides with yellow mustard.
- In a small bowl, combine the salt, brown sugar, onion powder, garlic powder, smoked paprika, black pepper, chili powder, and dry mustard powder. Season the roast generously on all sides, pressing the rub into the meat. Let the roast sit on the counter while the smoker preheats.
- Place the roast on the grill grates fat side up. Close the lid and smoke until the internal temperature reaches 125°F for medium-rare, approximately 60-90 minutes, depending on the size and thickness of the roast. Begin checking the temperature around the 60-minute mark. My 3-pound roast took about 75 minutes.
- Remove the roast from the smoker and tent loosely with foil to keep warm. Increase the pellet grill temperature to 400°F. Alternatively, heat a cast iron skillet over medium-high heat.
- Sear the roast for 2-3 minutes per side, until a deep crust forms and the internal temperature reaches 130°F for medium-rare or 135°F for medium.
- Transfer the roast to a cutting board and rest for 10-15 minutes before slicing. Slice thinly against the grain and serve immediately.
Notes
- Sirloin cap roast is also known as picanha, coulotte, or rump cap.
- I do not recommend cooking this cut beyond medium. The fat cap slowly renders during cooking and helps keep the meat juicy. Overcooking causes the muscle fibers to tighten and the roast can become dry.
- For the best flavor, use oak, hickory, pecan, or competition blend pellets.
- A leave-in meat thermometer makes it much easier to avoid overcooking this roast.
- Leftover slices are excellent in tacos, sandwiches, salads, or grain bowls.
- Storage: Store leftover smoked sirloin cap roast in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 309kcal | Carbohydrates: 7g | Protein: 49g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 125mg | Sodium: 2499mg | Potassium: 849mg | Fiber: 1g | Sugar: 4g | Vitamin A: 777IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 5mg
