Coulette like a brisket

btcdavis

Hello Gang,

I have a 1.5 lb top sirloin cap w/fat cap that I was wondering if I could cook it sous vide to a braisy smoked brisket texture. If I follow their modernist smokerless BBQ recipe would I necessarily get a similar result? Would I need to tweak the brine and sous vide times being that this is just a small cut?

Or am I trying to put a square peg in to a round hole. They just are two different types of meats that should only be treated as such. Thank you for any advise,

Pete

Albany, NY

Brandon_Byrd_40557

Hey Pete,

Brisket and sirloin are very different cuts in terms of tissue. Brisket is quite tough and requires long, slow cooking to convert collagen into gelatin and make the meat tender. Top sirloin is already quite tender and doesn't have a lot of connective tissue that needs to be broken down. The grain of brisket and sirloin are also quite different, so regardless of how you cook it, the texture is going to be different. Top sirloin is more like a strip loin (NY strip steak) than it is like brisket; it's better to cut it into steaks and cook them separately, or maybe cook the whole roast for 6-8 hours at lower temps (like 135) and then blast it in a really hot oven.