Garlic Butter Picanha

Whole Smoked Picanha Roast with Garlic Butter

This Whole Smoked Picanha Roast with Garlic Butter is smoked with Pecan wood, sauced with W Sauce, seasoned with Killer Hogs TX Rub, and baste with a buttery mixture.

Author

Malcom Reed

Ingredients

• 1 -  Picanha roast - 3.5 lbs avg.
• 1/4 cup W Sauce
• 2 Tablespoons Killer Hogs TX Rub
• 1 stick butter
• 4 cloves garlic chopped
• 1 Tablespoon shallot chopped
• 2 Tablespoon chopped Italian parsley

Directions

1. Prepare smoker for indirect smoking at 275F degrees using Pecan Wood for smoke and flavor. 
2. Coat the outside of the picanha roast with the W sauce and a layer of TX Rub for seasoning. 
3. Insert a probe thermometer into the center of the picanha and place on the pit. 
4. Cut the butter into cubes and place in a small pot with the garlic, shallot, and parsley. Place the pot on the pit beside the roast. 
5. Baste the outside of the picanha often with the butter mixture throughout the cook.
6. Remove the roast once the internal hits 125F degrees and rest for 10 minutes before slicing across the grain.