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Smoke a Top Sirloin, Cap, Coulotte

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

    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?
  • HawkerXP
    Club Member
    • Jul 2016
    • 6393
    • 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
      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.
  • CaptainMike
    Club Member
    • Nov 2015
    • 2718
    • The Great State of Jefferson
    • 24X40 Lone Star Grillz offset smoker
      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 .

    Comment


    • Dadof3Illinois
      Dadof3Illinois commented
      Editing a comment
      When I find a pichana that has the fat cap removed they seem to call it a coulotte.
  • Jfrosty27
    Club Member
    • Mar 2020
    • 1327
    • 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
      Onlyfire rotisserie kit for 22" kettle
      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
      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...

      Comment

      • btuckertx
        Charter Member
        • Apr 2015
        • 81
        • SW Oklahoma
        • Weber 22.5" Grill
          Weber Silver Genesis Gas Grill
          Tejas Offset Firebox smoker

        #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?

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7834
          • 1521

          • OUTDOOR COOKERS

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

          Comment

          • USMCCrashCrew89
            Club Member
            • May 2020
            • 185
            • Indiana

            #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!

            Comment

            • Richard Chrz
              Club Member
              • Mar 2019
              • 1458
              • La Crosse, Wi

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

              Comment

              • Troutman
                Club Member
                • Aug 2017
                • 7834
                • 1521

                • OUTDOOR COOKERS

                  BBQ ACCESSORIES

                  WOOD & PELLET PREFERENCES

                  SOUS VIDE

                  INDOOR COOKWARE


                #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

Name:	picanha 02.jpg
Views:	77
Size:	5.20 MB
ID:	1016721

                Comment

                • synodog
                  Club Member
                  • Mar 2018
                  • 137
                  • Chandler, AZ
                  • synodog or marcosamine

                  #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

                  • BBQPhil
                    Club Member
                    • Sep 2017
                    • 304
                    • San Diego, CA
                    • Yoder480, BGE, WeberGO, WeberGas

                    #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

                    • Mosca
                      Charter Member
                      • Oct 2014
                      • 3821
                      • PA
                      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                      #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.

                      Comment

                      • randy56
                        Club Member
                        • Aug 2017
                        • 503
                        • Newburgh In

                        #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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                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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