Directions
- Preheat your grill or smoker to 300°F
- Prep the picanha by scoring and trimming the fat cap until thin and even.
- Apply BBQ rub evenly on all sides of the roast. Then, coat with 2 tbsp of mustard.
- In a food processor or blender, pulse 3 garlic cloves, herbs, breadcrumbs, salt, and pepper. Then apply this mixture the the top of the scored and trimmed meat.
- Place in the center rack of your preheated grill or smoker. Option: put small red and gold potatoes underneath to catch flavor from drippings.
- Smoke until the picanha reaches an internal temperature of 129°F, about 1- 1.5 hours depending on the size of the meat. Then, remove from the smoker and allow to rest for 15-20 minutes.
- Prepare your mustard cream sauce by sauteing butter and 2 minced garlic cloves until fragrant. Then, add 1 tbsp mustard, wine, and heavy cream. Whisk until combined.
- Slice picanha and serve with mustard sauce, and optional roasted potatoes. Enjoy!
