How long to BBQ picanha? Cook for 5-7 min/side at 220-250°C (425-480°F). Internal temp: 54-60°C (130-140°F) medium-rare to medium. Complete guide with step-by-step instructions.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Mohamed Olwy on Pexels
BBQ Picanha for 5-7 min/side at 220-250°C (425-480°F). Internal temp: 54-60°C (130-140°F) medium-rare to medium. Rest for 10 minutes.
Picanha (rump cap) is the star of Brazilian churrasco. Keep the fat cap ON — it bastes the meat during cooking. Score the fat cap in a crosshatch pattern. Traditionally, it's folded onto large skewers in a C-shape and cooked over charcoal. Slice against the grain.
5-7 min/side
220-250°C (425-480°F)
54-60°C (130-140°F) medium-rare to medium
10 minutes
3-4cm (or skewered)
Get precise cooking times for any meat, cut, and method. Never over-cook or under-cook your BBQ again.
Open CalculatorHow long do you BBQ picanha?
BBQ picanha for 5-7 min/side at 220-250°C (425-480°F). Internal temperature should reach 54-60°C (130-140°F) medium-rare to medium.
What temperature should picanha be when cooked?
The internal temperature for picanha should reach 54-60°C (130-140°F) medium-rare to medium. Use a digital meat thermometer for accuracy.
How long should picanha rest after BBQ?
Rest picanha for 10 minutes after removing from the BBQ. This allows the juices to redistribute for a juicier result.