Beef Coulotte - Help

TheHojo · May 27, 2016

My go to butcher had these on sale this week - said it was great for smoking - said it was also known as a Picanha

Any suggestions of rub and temp?

Thinking of smoking to 115-120 and then do a reverse sear

Thank you

kathicooks · May 27, 2016

I'm no help other than knowing that the Brazilian steak houses think this is the very best cut of meat. I think it's typically lightly seasoned and seared then served medium rare.

LYU370 · May 27, 2016

http://www.beeffoodservice.com/recipecut.aspx?id=199

aawa · May 27, 2016

Check out some of brother Phubar's cooks. I know he would cook Picanah quite a bit and it always looked dericious.

TheHojo · May 27, 2016

From what I have been able to read so far - this looks like the plan

Score the fat cap - apply course salt to same

As to the non fat cap side - salt, pepper and garlic

Smoke fat side up until IT hits around 125 or so - and then allow a 5 to 10 minute rest

Titch · May 27, 2016

Your in for a treat, thats an awesome cut of meat.
Typically served up with a lot of salt on the fat cap
Grilled over coals hot and fast is one way to enjoy it

Beef Coulotte - Help

TheHojo

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kathicooks

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LYU370

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aawa

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TheHojo

is Blowin Smoke!

Titch

somebody shut me the fark up.

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