Uncontrolled Smoked Coulette.
Six hours of smoke marry rosemary and Cattle Drive into the meat before a hard sear locks it in
Six hours of smoke marry rosemary and Cattle Drive into the meat before a hard sear locks it in
Ingredients
FOR THE MEAT
- Casa M Spice Co Uncontrolled Cattle Drive
- Salt
- 1 Coulette (we highly recommend our friends at Texas Craft Wagyu)
- 4 Sprigs of Rosemary (same length as your Coulette)
Method
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01
Set up dry brine container
2 minPlace your coulette in a plastic storage bin — this setup minimizes waste and gives you a clean vessel for the dry brine step ahead.
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02
Salt the coulette
1 minSprinkle about 1/4 teaspoon of table salt per pound across the meat. This salt is doing work — it's drawing moisture to the surface so it can reabsorb and season deep.
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03
Season with Uncontrolled Cattle Drive
2 minUse our stainless steel shaker to apply Cattle Drive to taste — roughly 1 tablespoon per side for a 2.75-pound coulette. You're building the flavor foundation here.
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04
Dry brine overnight
2h mCover the bin and refrigerate for at least 2 hours, ideally overnight. The salt and spice work their way into the meat while the surface dries out, which means better smoke penetration and crust later.
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05
Heat smoker to 170°F
30 minLoad a mix of hickory, mesquite, and apple wood, then dial your smoker to 170°F. You want steady, low heat — this is about locking smoke flavor into cold meat before you crank the temperature.
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06
Smoke until 100°F internal temp
1h 30mMove the coulette into the smoker and hold it there until the core hits 100°F — roughly 90 minutes starting from a cold 34°F straight from the fridge. Six hours of smoke starts here; you're just getting the meat warm enough to accept all that flavor.
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07
Bag with rosemary for sous vide
3 minRemove the coulette from the smoker and transfer it to a vacuum bag with 2 sprigs of rosemary per side, then seal it. The rosemary steams into the meat during the long cook, building another layer of flavor.
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08
Sous vide for 6 hours at temperature
6h mDrop the sealed bag into a preheated water bath and hold it steady for 6 hours. This gentle, precise heat lets the smoke and rosemary fully integrate while the meat stays impossibly tender — no guessing, no drying out.
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09
Preheat grill to high heat
15 minGet your grill screaming hot before you pull the coulette from the water bath. You need serious heat to sear hard and fast — about 1 minute per side for a crust that locks everything in.
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10
Sear and rest
3 minPull the coulette from the bag, discard the bag and rosemary, then hit the grill hot — 1 minute per side. You're building color and crust on meat that's already cooked perfectly inside.
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11
Slice and serve
5 minSlice it up, get your camera ready, and brace yourself — you'll be fending off people trying to steal pieces before you even get a photo. Six hours of smoke, precision cooking, and a hard char deliver something unforgettable.
From Mike's Notebook
Match your rosemary sprigs to the coulette's length so they smoke evenly without charring before the meat's done.
Pull the coulette from sous vide and let it rest five minutes before the hard char — carryover cooking matters here.
Cattle Drive's salt-forward profile means you skip additional seasoning; the rub does all the talking.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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