perfect picanha every time! (low and slow method)

Ingredients

• 2.5 lb Top Sirloin (Pana) with Fat Cap (Trimmed, fat cap left intact for rendering)
• 2 tbsp Swine Life Beef Rub (Store‑bought BBQ rub, adds deep flavor)
• 1 tbsp Steak Rub (Coarse salt and pepper blend for extra texture)
• 1 tbsp Olive Oil (Helps rub adhere to meat)

Instructions

1. Preheat Grill

   Set up the Outlaw Ringo grill for indirect heat and preheat to 275°F, placing coals on one side and leaving the opposite side empty for indirect cooking.

   Time: PT15M

   Temperature: 275°F

2. Season the Meat

   Pat the sirloin dry, drizzle with olive oil, then coat evenly with Swine Life beef rub followed by the steak rub.

   Time: PT10M

3. Rest the Seasoned Meat

   Let the seasoned sirloin sit at room temperature for 30 minutes so the rub can melt into the meat.

   Time: PT30M

4. Smoke the Sirloin

   Place the meat in the center of the grill grate, fat‑cap side up, over the indirect zone. Close the lid and maintain 275°F for about 1 hour and 30 minutes.

   Time: PT1H30M

   Temperature: 275°F

5. Mid‑Cook Temperature Check

   After about 45 minutes, insert the probe thermometer into the thickest part of the meat to monitor internal temperature.

   Time: PT5M

6. Remove at Target Temperature

   When the internal temperature reaches 128°F (medium‑rare), remove the steak from the grill.

   Time: PT5M

7. Rest the Steak

   Tent the steak loosely with aluminum foil and let it rest for 10 minutes to allow juices to redistribute.

   Time: PT10M

8. Slice and Serve

   Slice the steak against the grain into thin pieces and serve immediately.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

0g

Fat

25g

Fiber

0g