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Smoke a Top Sirloin, Cap, Coulotte

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  • Florida Smokeater
    Florida Smokeater
    Club Member
    • Mar 2016
    • 7
    • Tampa, Florida
    #1

    Smoke a Top Sirloin, Cap, Coulotte

    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?
    Tags: None
  • HawkerXP
    HawkerXP
    Club Member
    • Jul 2016
    • 6097
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer
    #2
    I have no idea but needed to comment. 2 posts in 5 years?!

    Comment

    • bbqLuv
      #2.1
      bbqLuv commented
      January 1, 2021, 02:09 PM
      Editing a comment
      2 posts in 5 years? Are you an accountant? Perhaps a tracker or a scorekeeper?

      I advise smoking all of them. I caution against smoking all of them. Hope that helps.
  • CaptainMike
    CaptainMike
    Club Member
    • Nov 2015
    • 2590
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.
    #3
    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 .
    • 10 likes

    Comment

    • Dadof3Illinois
      #3.1
      Dadof3Illinois commented
      January 1, 2021, 05:03 PM
      Editing a comment
      When I find a pichana that has the fat cap removed they seem to call it a coulotte.
      • 2 likes
  • Jfrosty27
    Jfrosty27
    Club Member
    • Mar 2020
    • 1173
    • Muskego, WI
    • Current cookers:
      Rec Tec RT700 "Bull" pellet cooker
      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
      Weber Genesis 3 burner gas grill w/ rotisserie
      Charbroil Grill2Go gas grill
      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
      Weber Smokey Joe
      SnS Deluxe
      Vortex
      The Orion Cooker convection cooker/smoker (two of them)
      Blackstone 17" griddle
      Joule Sous Vide circulator

      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat
    #4
    What he said. đź‘Ť

    Comment

    • Florida Smokeater
      Florida Smokeater
      Club Member
      • Mar 2016
      • 7
      • Tampa, Florida
      #5
      Ok, ok... i guess I've been a reader rather than a sharer. I have learned so much from everyone and I really appreciate the guidance and content on the site. I’ll try and do better...
      • 1 like

      Comment

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      Meat-Up in Memphis 2021

      SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
      Click here for details. (https://amazingribs.com/memphis)
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      About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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