Went to restaurant depot the other day and got what I thought was a brisket. A small one only 12 lbs. didn’t want the 22 plus lbs. found one that looked decent and took it home. Got home found out it wasn’t brisket but coulette. Well looks like a brisket. But wait it’s not. It the top cap to a sirloin. Oh well decide to keep it and serve it to my neighbors who is having a party Sunday for the boy that graduated this year(just an excuse to have a party and me cook I think). The neighbors asked me to cook some chicken and some skirt steak. Told em I have a coulette to cook for em instead.
After trimming I noticed that the "flat" doesn’t run along the whole bottom like a brisket does. The "point"of the coulette attaches more to the flat with the fat side up.
Always be careful and inspect the labels to know what meat you are getting.
I will be dry brining today then cook low and slow to 115 then hot and fast to 135 Sunday morning. Should only take a couple of hours. Then run it over to the neighbors and slice and grill further if needed. I’ll be using the wsm and then the Weber kettle.
I might cube and skewer some to grill and people can pop into their mouth or slice thin with some onions and peppers.
In the pics below you can see how it’s easy to mix the two different cuts up
this one shows the "flat"
This is the fat top side with the "point" on the right
The “point at the top
"Point" on the right
Another give away is the direction of the grains
ill probe both of em when cooking and cut if needed.
Looks as if it’s gonna be a nice tasty hunk of meat.
Just thought I’d share
if anyone has any other ideas of cooking this hunk please by all means chime in
After trimming I noticed that the "flat" doesn’t run along the whole bottom like a brisket does. The "point"of the coulette attaches more to the flat with the fat side up.
Always be careful and inspect the labels to know what meat you are getting.
I will be dry brining today then cook low and slow to 115 then hot and fast to 135 Sunday morning. Should only take a couple of hours. Then run it over to the neighbors and slice and grill further if needed. I’ll be using the wsm and then the Weber kettle.
I might cube and skewer some to grill and people can pop into their mouth or slice thin with some onions and peppers.
In the pics below you can see how it’s easy to mix the two different cuts up
this one shows the "flat"
This is the fat top side with the "point" on the right
The “point at the top
"Point" on the right
Another give away is the direction of the grains
ill probe both of em when cooking and cut if needed.
Looks as if it’s gonna be a nice tasty hunk of meat.
Just thought I’d share
if anyone has any other ideas of cooking this hunk please by all means chime in
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