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Smoke a Top Sirloin, Cap, Coulotte

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  • randy56
    replied
    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.

    Leave a comment:


  • Mosca
    replied
    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.

    Leave a comment:


  • BBQPhil
    replied
    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.

    Leave a comment:


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

    Leave a comment:


  • Troutman
    replied
    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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    Leave a comment:


  • Richard Chrz
    replied
    Like above, do not smoke it, it is a steak, a really good one!

    Leave a comment:


  • USMCCrashCrew89
    replied
    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!

    Leave a comment:


  • Troutman
    replied
    It’s a steak, treat it like you would any steak. Do not cremate it.

    Leave a comment:


  • btuckertx
    replied
    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?

    Leave a comment:


  • Florida Smokeater
    replied
    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...

    Leave a comment:


  • Dadof3Illinois
    commented on 's reply
    When I find a pichana that has the fat cap removed they seem to call it a coulotte.

  • bbqLuv
    commented on 's reply
    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.

  • Jfrosty27
    replied
    What he said. 👍

    Leave a comment:


  • CaptainMike
    replied
    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 .

    Leave a comment:


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

    Leave a comment:

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