Also known as Picanha or a Top Sirloin Cap. With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill. The triangle-shaped muscle that caps or covers the Top Sirloin.
SMOKED COULOTTE ROAST: The Sirloin Cap is so trendy, it sometimes uses an assumed name, Coulotte, to avoid selling out. It takes well to smoke, so in this dish the cut is liberally rubbed with Grill Mates® Brown Sugar Bourbon Seasoning before spending 45 minutes in the smoker. It's accompanied by sweet potatoes glazed with Cattlemen's® Kentucky Bourbon BBQ Sauce. https://www.beefitswhatsfordinner.com/recipes/smoked-coulotte-roast