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Smoke a Top Sirloin, Cap, Coulotte

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    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?

    #2
    I have no idea but needed to comment. 2 posts in 5 years?!

    Comment


    • bbqLuv
      bbqLuv commented
      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.

    #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 .

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    • Dadof3Illinois
      Dadof3Illinois commented
      Editing a comment
      When I find a pichana that has the fat cap removed they seem to call it a coulotte.

    #4
    What he said. 👍

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      #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...

      Comment


        #6
        When I was a meat cutter, we'd take the cap and cut it into 1" strips. Can do a lot of things with that. But then I went to a Brazilian joint and saw the whole cap on a skewer - I cooked it like a tri-tip and liked it a lot. It's really part of the sirloin, so whatever you'd do with that you can do with the cap - stir fry?

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          #7
          It’s a steak, treat it like you would any steak. Do not cremate it.

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            #8
            If you have a rotisserie, try to take it for a spin. Look up pichana. If you’ve been to a Brazilian steakhouse, you’ve probably had it. If you haven’t been to a Brazilian steakhouse, give one a shot, but go hungry!

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              #9
              Like above, do not smoke it, it is a steak, a really good one!

              Comment


                #10
                Here's a whole roast I do as routine, it's our favorite cut of beef. Either front or reverse sear and roast until medium rare (or whatever your finish preference is);

                Click image for larger version

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                  #11
                  Nothing wrong with a few posts...in fact, I’d say you’re in the right group to get drawn for the giveaway!

                  Comment


                    #12
                    Try the teres major cut. It's hard to find, but equally good and not expensive. One of my favorite restaurant serves it sliced and it's as nearly as good as a ny sirloin properly.

                    Comment


                      #13
                      As long as you are supporting the site by paying dues, feel free to take as much as you want.

                      Some folks like to post, some folks don't. It's all good.

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                        #14
                        Personally i think I would first try to identfie those cuts. As they would change the way you cook them. Smoke chuck roast is great table fair. ( highly recomeded ) There are some exclent tip's on here how to smoke a chuckie. But I would not cook it as I do a steak. It's been many years since purchasing a side of beef but all the packageing was labled.
                        You may have to unpackage to decide what cuts you have, label and repackage.

                        Comment

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