Uncontrolled Smoked Coulette
When we first found Texas Craft Wagyu on Instagram we were simultaneously excited, because they’re local to us and we had not yet heard of them, and amazed at the quality of their beef from the photos we were seeing. We struck up a dialog with them and placed an order. About a week later we saw them post a photo posted of a cut we were previously unfamiliar with called coulette, so we inquired about the cut and immediately added some to our order. The coulette is cut from the triangular-shaped cap that covers the top sirloin muscle. It’s also called picanha, which is generally the “house specialty” at most Brazilian churrascarías. Our first thought after getting it was about how good it would taste with some Uncontrolled Cattle Drive and a little smoke, so that’s exactly what we did. The recipe that follows is in three steps; the first step is light smoking, second is a six-hour sous vide bath, and finally a very quick trip onto the charbroiler before resting and cutting. Spice Confidently!
FOR THE MEAT
- Casa M Spice Co™ Uncontrolled Cattle Drive™
- 1 Coulette (we highly recommend our friends at Texas Craft Wagyu)
- 4 Sprigs of Rosemary (same length as your Coulette)
The coulette is cut from the triangular-shaped cap that covers the top sirloin muscle. It’s also called picanha.- Mike Hernandez
LET’S GET COOKING
We suggest placing the coulette into a plastic storage bin at this point since it minimizes waste and is useful for the “dry brine” step.
Sprinkle the coulette with salt at about 1/4 teaspoon of table salt per pound of coulette.
Sprinkle the coulette with Casa M Spice Co™ Uncontrolled Cattle Drive™ to taste. Our stainless steel shakers are the perfect delivery method. For our 2.75 pound coulette it was about 1 tablespoon of Uncontrolled cattle drive per side.
Place the cover on the bin (or place food film over it) and refrigerate for at least 2 hours up to overnight to dry brine the coulette.
Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 170°F.
Move the coulette into the smoker and heat until its core temperature is 100°F. In our smoker, that took about 90 minutes starting at 34°F from the refrigerator.
Remove from the smoker, put into a vacuum bag along with 2 sprigs of rosemary per side. Seal the bag.
Add the bag to the preheated water oven/bath and cook for 6 hours.
Preheat your grill for high heat.
Remove the coulette from the bag, discard the bag and rosemary, sear it on your grill (about 1 minute per side) and remove from the grill.
Prepare your camera and tastebuds for the most amazing flavor ever… slice, try to photograph while fending off attempts to steal cut pieces, and enjoy!