Picanha might be the most underrated cut at the butcher counter. In Episode 7 of Sizzle & Smoke, Aaron Ehalt cuts a grass-fed top sirloin cap into three thick pieces, crusts them in SPG, and spins them over lump charcoal and whiskey barrel smoke on a Weber® kettle fitted with the Webcraft®. A chipotle butter melted right in the coals ties it all together: crispy fat cap, juicy center, real fire flavor.
What You’ll Need
For the picanha
- 1 grass-fed picanha (top sirloin cap) roast
- Lane’s SPG seasoning
For the spicy chipotle butter
- 2 sticks butter
- Bear & Burton’s Fireshire sauce, to taste
- Cayenne pepper, to taste
- Chili powder, to taste
- 1 chipotle pepper, chopped, seeds and all
Equipment and fuel
- Weber® kettle with the Spider Grills Webcraft®
- Venom® temperature controller
- Spider Grills rotisserie
- Jealous Devil Chunks lump charcoal
- Boom! Firestarter
- 2 whiskey barrel smoke blocks
- Grill-safe pot, pliers and heat-resistant gloves
How to Make It
1. Load the Kettle
Fill the bottom of the kettle with Jealous Devil Chunks lump charcoal. It’s 100% natural and chemical-free, so you taste the food, not the fuel. Nestle a Boom! Firestarter in the middle and light it.
2. Set the Temperature
Turn on the Venom® and set it to 350°F. Set the top vent to ¼ open.
3. Prep the Picanha
While the grill heats, pat the roast dry and trim off any silver skin.
4. Cut Into Three Pieces
Slice the roast against the grain into three even pieces.
5. Season Generously
Lay the pieces on a sheet pan and coat all sides with Lane’s SPG.
6. Load the Spit
Curl each piece into a C shape and push the rotisserie spit through it. Once all three are on, add the second set of forks and tighten them with pliers so nothing loosens as it spins.
7. Start the Cook
Attach the rotisserie motor to the bracket. Open the lid, spread the coals evenly and add two whiskey barrel smoke blocks. Mount the spit and start it turning.
8. Make the Spicy Butter
In a grill-safe pot, combine the butter, Fireshire sauce, cayenne, chili powder and chopped chipotle.
9. Melt It in the Coals
About 10 minutes into the cook, use a heat-resistant glove to set the pot directly into the coals. Once the butter melts, stir until well mixed.
10. Baste as It Spins
Brush the spicy butter over the picanha as it turns.
11. Finish With a Sear
When the thickest part reaches 120–125°F, open the lid to crank up the heat and give the picanha a final sear.
12. Slice and Dip
Pull it when the thickest spot hits 130°F for medium-rare. Slice against the grain and serve with the spicy butter for dipping.
Why We Love This Method
Cutting the picanha into three pieces means more surface area for crust and a faster, more even cook. The rotisserie bastes each piece in its own rendering fat, while the Webcraft® gives your kettle the probe port, deflector tabs and rotisserie mount to cook it with Venom®-controlled precision. And melting the butter right in the coals means no extra burner and plenty of smoke.
