Smokey Beef Rump

 If you’ve never had the joy of experiencing picanha, then this is the recipe for you. Our Smokey BBQ Beef Rump is a glorious cut of beef that is great for cooking on the BBQ and sharing with friends over a few drinks. Our Smokey Beef Rump is easy to recreate at home in just 4 steps.

Cooking Method

  1. Prepare your barbecue using the indirect heat method. You want the temperature to be between 140-160 C.  
  2. Rub your seasoning of choice into the picanha, spreading it evenly. 
  3. Add to the barbecue directly in the middle with the coals either side. Place your meat thermometer into the centre of the beef and close the lid. 
    You want to cook the beef until the internal temperature reaches 58C. 
  4. Remove from heat once the internal temperature has been reached and leave to rest for 5-10 minutes before slicing and serving. Picanha goes great with a chimichurri dressing or a garlic butter that melts all over the beef. 

The Ingredients

What to serve with Picanha?

Picanha Steak is a big cut that is great for sharing, although we wouldn’t say anything if you wanted to enjoy this meaty cut alone.  

For the authentic Brazilian experience, we recommend: 

  • White Rice  
  • Brazilian Cheese Bread  
  • Black Beans  
  • Roasted Potatoes  
  • Chimichurri 

Frequently Asked Questions

Picanha Steak is a speciality cut of meat that is extremely popular in South America (and we get why). Picanha packs flavour and is extremely juicy and tender when cooked right. One to definitely try for the ultimate Brazilian experience.

Depending on how you like your beef cooked, it’s best to measure the internal temperature of the picanha steak rather than relying on cooking times.

  • Rare: 120-130 degrees
  • Medium rare-130-140 degrees
  • Medium: 140-150 degrees
  • Well Done: 160 Degrees

For the best results, we recommend medium rare.

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