Top Sirloin Cap/Coulotte/Picanha Preparation - Taste USA

Top Sirloin Cap/Coulotte/Picanha Preparation

  • Duration
  • Serving

Directions

Preparing a Top Sirloin Cap

  • 1

    Trim/prepare sirloin cap of fat that is more than about ¼” – 1/2”  on top

  • 2

    Make rub of 50/50 by volume ratio of salt & pepper

  • 3

    Generously rub down roast

Cooking a Top Sirloin Cap

  • 1

    When ambient temperature in grill is 275° F. (135° C), then place sirloin on grill over water pan (cool side of grill)

  • 2

    Smoke/cook for 30 minutes and turn over, checking internal temperature. Also check coals/grill and wood levels—add more if needed and manage temperatures if needed.

  • 3

    Check internal temperature after another 20 minutes. At 130° F. (55° C) remove from grill with tongs (not fork!) for Medium-rare and tent with foil and let “rest” for 10 – 15 minutes. Internal temperature will rise about 5 - 10° F.

Slicing & Serving a Top Sirloin Cap

  • 1

    Looking at the direction of the fibers/grain on the lean side of the roast, slice across the grain into 1/2” slices

  • 2

    Sliced with the au jus from the cutting board along with a simple BBQ sauce and you have Texas-style BBQ with a top sirloin at 1/4th the cooking time of brisket!

  • 3

    Nutritionally cuts with the names “loin or round” are leaner than other cuts. A great cut to Pack more protein power on your plates!

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