Braswell's Robust Ribeye Seasoned Smoked Picanha (Tri-Tip) Using the Reverse Sear Method


  • 2.5 - 3 lb Picanha aka Tri-Tip
  • 1 Braswell's Robust Ribeye Steak Seasoning
  • 2 handfuls of your favorite flavor wood chips or pellets


1. A cut of Picanha usually comes with a substantial fat cap. You can either choose to leave this or trim it. We like to trim all but about a quarter inch.
2. Trussing your picanha with butcher's twine will help ensure even cooking.
3. Season your picanha evenly on all sides and let sit for 45 min to 1 hr.
4. Using your favorite grill or smoker, bring your heat up to 170F- 200F.
5. Add your wood chips if needed to get your smoke rolling.
6. Put your picanha on fat side up, over indirect heat if you're using coals or gas
7. Cook until internal temp reaches 100F.
8. Once the picanha reaches 100F pull it and let it rest until internal temp is 90- 85F.
9. While picanha is resting, bring the temp of your grill up to 550*F or whatever your preferred searing temp is.
10. Once grill has reached desired searing temp, put the picanha back on, fat cap down over direct heat.
11. Continue to cook until internal temp reaches 115F. Then flip picanha to other side.
12. Continue to cook until internal temp reaches:
- 135F-140F for Rare
- 141F-145F for Med Rare
- 146F-150F for Med
- 151F-155F for Med Well
- 156F-160F for Well
13. Once desired internal temp is reached, pull picanha and place on a sheet pan with a cooling rack
14. Let rest for 25-30 minutes.
15. Slice and serve