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 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! When we discovered a cut of meat called coulette, we knew we had to try it with some of our Uncontrolled Cattle DriveⓇ seasoning. With the right amount of seasoning to add to the flavor and then a three-step cooking process from the smoker to a six-hour sous vide bath to a quick char, it packs in a lot of flavor and will become a cut of choice for you. Pick up some of the Uncontrolled Cattle DriveⓇ spice blend from Casa M Spice CoⓇ for that little extra kick to your Uncontrolled smoked coulette and other beef dishes.