BBQ/Smoking Meat

97BlackAckCL said:
what are these?
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Boneless steak made by slicing the Coulotte (Sirloin Cap) at a right angle to the grain or direction of the muscle fibers
Because this Sirloin Cap is removed during the fabrication of the Top Butt Boneless, the opportunity to cut across the grain is gained, maximizing tenderness

Very delicious cut of meat, you just cant over cook it so its taken out at 150 after a few hours at 200-220 with post oak. I have done them with and with out rub either way still probably one of my favorite cuts of beef that's not a whole day commitment.
 
Ralphman said:
Boneless steak made by slicing the Coulotte (Sirloin Cap) at a right angle to the grain or direction of the muscle fibers
Because this Sirloin Cap is removed during the fabrication of the Top Butt Boneless, the opportunity to cut across the grain is gained, maximizing tenderness

Very delicious cut of meat, you just cant over cook it so its taken out at 150 after a few hours at 200-220 with post oak. I have done them with and with out rub either way still probably one of my favorite cuts of beef that's not a whole day commitment.
Click to expand...

This is interesting but where does a normal person have the opportunity to gain access to this cut besides special ordering it from a butcher?

BTW, your description of coulotte is found spot-on Cuts - Coulotte Steak :angel:
 
Pork tender lion and a couple beef ribs
 

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Has anyone smoked chuck roast? I Was going to get brisket, but the chuck roast looked better. I want to go back and get beef ribs.

Costco had nice set of pork ribs for 2.50 a pound cant wait!
 
Ralphman said:
That's exactly where I copied and pasted from, I just go to the butcher at the grocery store and have them cut it.
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I'll have to see if my market can do that, I'm not sure they will

The pictures you posted in your other post look great, especially the pizza :thumb:

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3.5 hours in, inserted probe - IT @ 140. Only 65 degrees to go! Was 10 lb, but I cut it in half to save some time.
 

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Ralphman said:
What is this cut?
Click to expand...

Butt roast. I sliced it in half hoping to get it done a little sooner than if I'd left it one big chunk. Plus it gave me a little extra surface area for the rub and bark to mix in when I pull it.

IT now at 196... getting close! Had a little stall through the 180's, but doing OK now. Smoker's been right around 255 all day.
 
Jernik said:
Butt roast. I sliced it in half hoping to get it done a little sooner than if I'd left it one big chunk. Plus it gave me a little extra surface area for the rub and bark to mix in when I pull it.

IT now at 196... getting close! Had a little stall through the 180's, but doing OK now. Smoker's been right around 255 all day.
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That stall is normal and I've had better luck with larger pieces than smaller - smaller pieces cook fast but dry out more easily - especially at 255. I stick to 225 and pull at 195

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Hmmm. I'll see what this is like. I'll try the suggestions next time! I've got a couple more of these in the freezer, so I'll definitely be doing this again.

I've got ribs figured out pretty good, but this is only my second butt. The first was pretty good. If I recall, it was a little drier than I thought it should have been when portions were reheated the next day or two. I just added a little water/apple juice when reheating to help it a bit. Maybe this is why...

Appreciate the feedback! :cheers:
 
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I must've got lucky! For the most part it wasn't dry when pulling it. There were a couple of spots on the ends that were (I promptly ate these bits to destroy the evidence!) but overall not bad. I've had worse.

Next time I'll get up earlier and try it all in one piece and at a lower temp. The first one I tried I think I ran it at 275 to get it done quicker (I'm good with smokes in the 6 hour range, after that I get antsy) even though I know better... :hungry: Still working on the patience bit. I do recall that is why I dropped to the 250 range today.

Regardless, we'll be eating good for a few days! :becky:
 

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