I recently purchased a half grass fed and finished Angus Steer with my buddy and there are a few cuts that are unfamiliar to me. I need to smoke something this weekend and I was going to use this cut and use Meatheads awesome brisket recipe that has never failed me. Any words of caution or advice?
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Smoke a Top Sirloin, Cap, Coulotte
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- Nov 2015
- 2590
- The Great State of Jefferson
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Do not cook that like a brisket. That is also known as the pichana and should be cooked like a tri tip or rib roast, i.e. 225-250 until IT of 125 or so then sear it off. Or do it Gaucho-style and cut into 1" steaks, skewer, then roast over an open fire until medium rare. I like to serve with chimichurri or salsa criolla .
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Club Member
- Mar 2020
- 1173
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
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Meat-Up in Memphis 2021
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