This beefy sirloin cap smoked beef roast makes for the perfect smoked dinner!
Made with only 5 pantry staple ingredients, this smoked beef roast can be prepped in just 5 minutes, but will taste like you spent all day in the kitchen!
Looking for more smoked meat recipes, check out some of my favorites like Pellet Grill Smoked Chicken Legs, Easy Overnight Smoked Pork Shoulder, and Pellet Grill Smoked Tri Tip!
Sirloin Cap Roast
If you’ve had the pleasure of tasting smoked picanha steak before, you know what delicious beefy heaven you are setting yourself up for.
If you have never taken a bite into smoked picanha, let me tell you, this is one of the beefiest cuts of meat you will sink your teeth into.
What is Picanha Steak?
One of the crowning jewels of a churrasco dinner is picanha steak. However, if you are talking to a butcher in America, it will be referred to as a sirloin cap, rump cap, or rump cover.
This particular cut of beef comes from the area right above the rump of the cow.
Sirloin Cap Roast Ingredients
Ingredients
Meat: 3 lbs Sirloin Cap (Picanha)
For Cooking: 2 tbsp Avocado Oil
Seasoning Blend
Herbs and Spices: Pack in the flavor with, 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1 tbsp granulated onion, 1 tbsp granulated garlic, and 1 tbsp ground cumin.
How to make Smoked Beef Roast
Preheat. Preheat the pellet grill to 225 degrees F.
Pat dry. Pat the sirloin cap dry with a paper towel then score the fat cap by using a sharp knife and making slits one inch apart in both directions creating a diamond pattern on the fat cap.
Combine herbs and spices. In a small bowl or jar combine kosher salt, black pepper, granulated onion, granulated garlic, and ground cumin.
Season. Brush the sirloin cap on all sides with 1 tablespoon of avocado oil then liberally season the sirloin cap with a seasoning blend.
Cook. Once the grill is up to temperature place the beef roast on the grill fat cap side up. Cook for about 90 minutes to 2 hours until the roast reaches an internal temperature of 120 degrees F.
Sear. At this point you have two options you can either sear the roast in a cast-iron skillet for about 2-3 minutes per side until you develop a crust or Sear the picanha on a grill over high heat around 500 degrees F. on all sides.
Let rest. Once Sirloin is seared let the meat rest for 5-10 minutes then slice thinly against the grain.
Pro-Tip: Don’t skip the resting stage. Resting is an important step as it allows the meat to cool slightly and the muscle fibers in the meat to relax. When the muscle fibers relax, it allows the juices to distribute throughout the meat. This is what gives you that super tender and juicy meat.
The Perfect Side Dish
Pair your smoked beef roast with the perfect side dish and make is a complete meal!
Try some of my favorites like:
- Corn and Avocado Summer Salad- Best Cookout Side Dishes
- Twice Baked Potato – The Perfect Steak Side Dish
- Grilled Red Cabbage with Curry Yogurt Sauce
- Southern Style Collard Greens
- Green Bean Casserole NO MUSHROOMS!!
How to Store Left Overs
Store your leftovers in an airtight container and keep them in the fridge.
Your leftover steak will be good for about 3-5 days. After that, I would recommend tossing them as the meat will start to perish.
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Sirloin Cap Smoked Beef Roast-Smoked Picanha
Equipment
- Pellet Grill
Ingredients
- 3 lbs Sirloin Cap (Picanha)
- 2 tbsp Avocado Oil
Seasoning Blend
- 2 tbsp Kosher Salt
- 2 tbsp Coarse Black Pepper
- 1 tbsp Granulated Onion
- 1 tbsp Granulated Garlic
- 1 tbsp Ground Cumin
Instructions
- Preheat the pellet grill to 225 degrees F.
- Pat the sirloin cap dry with a paper towel then score the fat cap by using a sharp knife and making slits one inch apart in both directions creating a diamond pattern on the fat cap.
- in a small bowl or jar combine kosher salt, black pepper, granulated onion, granulated garlic, and ground cumin.
- Brush the sirloin cap on all sides with 1 tablespoon of avocado oil then liberally season the sirloin cap with seasoning blend.
- Once the grill is up to temperature place the beef roast on the grill fat cap side up. Cook for about 90 minutes to 2 hours until the roast reaches an internal temperature of 120 degrees F.
- At this point you have two options you can either sear the roast in a cast-iron skillet for about 2-3 minutes per side until you develop a crust or Sear the picanha on a grill over high heat around 500 degrees F. on all sides.
- Once Sirloin is seared let the meat rest for 5-10 minutes then slice thinly against the grain.
Marlee
This wasn’t horrible. It came out much more rare then I prefer, but that’s a me problem. Next time I’d smoke a bit longer.
I tried to do reverse grill (just got out traeger this week so we are still learning) and I shut it down before it got to the high temp because their were sparks coming from the fire pit and into the main smoker. (I just burnt out old gas bbq so don’t want to take anymore chances!
I prefer the spice rub I use off a different recipe I found on here for cooking in a cast iron pan.