How To Cook Picanha Right Every Time

Ingredients

• 2.5 lb Pana Steak (Trimmed, with fat cap left on; about 1.2 kg)
• 2 tbsp Swine Life Beef Rub (Coarse, pepper‑forward blend; use on the meat side)
• 1 tbsp Steak Rub (Coarser than standard beef rub; applied to fat side for texture)
• 15 lb Lump Charcoal (For the fire basket; provides steady heat and flavor)
• 3 pcs Royal Oak Wood Chunks (Adds smoky oak flavor; optional but recommended)
• 1 tbsp Olive Oil (Light coating to help rub adhere)

Instructions

1. Trim and Pat Dry

   Remove any excess silverskin from the pana, leave the fat cap intact, and pat the steak completely dry with paper towels.

   Time: PT5M

2. Season the Meat Side

   Lightly coat the meat side with olive oil, then sprinkle Swine Life Beef Rub evenly and pat it into the surface.

   Time: PT5M

3. Season the Fat Side

   Turn the steak over and apply the coarse Steak Rub to the fat cap, patting gently so the crystals stick.

   Time: PT5M

4. Set Up the Smoker

   Place the fire basket in the center of the Ringo drum, add 15 lb of lump charcoal, and insert the three royal oak wood chunks. Light the charcoal dead‑center and open the front vent fully.

   Time: PT15M

5. Stabilize Smoking Temperature

   Insert the heat diverter, close the lid, and adjust the air flapper until the internal chamber reads 275 °F (135 °C).

   Time: PT5M

   Temperature: 275°F

6. Smoke the Pana

   Place the seasoned pana dead‑center on the grill grate, meat side up. Insert the probe into the thickest part of the steak, avoiding the fat cap.

   Time: PT30M

   Temperature: 275°F

7. Rest Before Sear

   When the probe reads 128 °F, remove the steak and let it rest on a pan for 2 minutes while the smoker temperature climbs to searing heat.

   Time: PT2M

8. High‑Heat Sear – First Side (Meat Side)

   Open the Ringo, let the coals become orange hot, then place the steak meat‑side down directly on the hot grate. Close the lid for 1 minute.

   Time: PT1M

   Temperature: 300°F

9. High‑Heat Sear – Fat Side

   Flip the steak onto the fat cap, close the lid, and sear for another 1 minute. Flip once more for a final 30‑second burst if needed.

   Time: PT1M30S

   Temperature: 300°F

10. Final Rest and Slice

    Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes. Slice against the grain into ½‑inch thick slices.

    Time: PT5M

Nutrition Facts

Calories

280

Protein

28 g

Carbohydrates

0 g

Fat

18 g

Fiber

0 g