Go Back
+ servings

Sirloin Cap Smoked Beef Roast-Smoked Picanha

Course Main Course
Cuisine BBQ
Keyword Picanha, Sirlion Cap, Smoked Beef Roast
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
resting time 15 minutes
Servings 8
Calories 255kcal


  • Pellet Grill


Seasoning Blend


  • 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.


Serving: 4oz | Calories: 255kcal | Carbohydrates: 3g | Protein: 38g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1844mg | Potassium: 711mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 5mg