6.5# NY Strip with qView!

Discussion in 'Beef' started by joopster, Feb 10, 2014.

  1. joopster

    joopster Smoking Fanatic

    The plan right now is to rub down in SPOG tonight and wrap and leave in refrigerator over night.

    I was going to pull at 135 and let it rest.  Anyone have any other suggestions? 


     
  2. heyer5

    heyer5 Meat Mopper

    Suggestions?  Deliver some of that to Iowa :)
     
  3. joopster

    joopster Smoking Fanatic

    Too far.

    I've not done one of these before whole.  Made NY strip many of time on the grill but want to smoke.  Am I headed down the right path? How long should I expect? 1 hr. lbs?
     
  4. heyer5

    heyer5 Meat Mopper

    Well, it was worth a shot!

    In regards to time, there are others here that will have much better input than I will as I've never smoked any beef products, so I'm useless.  But I'm ready to see some QView!
     
  5. joopster

    joopster Smoking Fanatic

    Coated with Worcestherljkadfalsdkfj.  Then I covered in SPOG.  I split the fat on the back and covered in rub.

    Wrapped in saran wrap now in the fridge waiting on tomorrow...




     
    Last edited: Feb 10, 2014
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    With a loin like this (and with a Ribeye loin as well), you don't go by "hours per pound", but rather, by thickness of the loin.    Believe it or not, if you cut 2 lbs off the end of that thing, the remainder would take just as long to cook as the whole loin will.   (This holds true as long as the width is greater than the thickness).

    Additionally, cook time will be affected by your chamber temp of course, as well as the temp of the loin when you put it in the smoker.   Basically, if you go right from the fridge to the smoker, it will take longer to cook than if you brought it close to room temp on the counter, and then put it in the smoker.

    From the looks of it, I'd gather that it will take around 3 hours or so at 225ish if you go right from the fridge.

    WRT puling at 135, are you shooting for mid rare?  Medium ?  Mid Well ?

    Also, if you like a nice crust/bark, you might consider doing what's called a reverse sear.   For this, you'd pull the loin off about 10 degrees sooner, then move it over to a hot grill or a 500 degree oven for 5-10 mins.    Pull it off, let it rest for 20 mins or so and then start carving.
     
    Last edited: Feb 10, 2014
  7. jirod

    jirod Smoke Blower

    I've done a few of these like I do a prime rib. Not as thick, so they cook a little quicker. I've really like when I've done these strip roasts, not as good as a prime rib, but generally a lot cheaper.

    So I would plan on a little quicker than a prime rib if you've done one of those before. Just my guess though, never smoked either.
     
  8. joopster

    joopster Smoking Fanatic

    Just put on the grill at 1249pm.

    I am trying to decide if I am going to pull, slice and then sear or just do a reverse sear on the whole loin.

    What do you guys think?
     
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member


    I would sear then slice. Also, if you have a leave in temp probe, monitor the progress after the first hour. If loin looks like it will get to temp quicker than you planned, just drop the chamber temp down and slow it down.
    Similarly, if it's taking longer than planned, crank the temp up a bit.
     
  10. joopster

    joopster Smoking Fanatic

    I am using the iGrill Mini.  I will keep my eye on it, thanks for the tip.
     
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Perfect. You're welcome. I've had times where after the loin was already in, dinner was delayed an hour or more due to things popping up. Not a problem, just drop the temp down to 180 or even less to hold, then crank it back up to finish.

    Good luck with it. Btw, what wood are you using?
     
  12. joopster

    joopster Smoking Fanatic

    I am using hickory and a hint of mesquite.

    I started early so that I could let it rest for an hour or so.  Less or more depending on what time we actually sit down to eat.

    I took a day off work for this! 2.5 days of use or lose so I figured I would do some smoking!
     
  13. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Man, that is going to taste good. I can think of worse ways to spend a day. :)
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty. I like to smoke those slow until I hit an IT of 125. Pull it off slice and then sear to medium rare.
     
  15. joopster

    joopster Smoking Fanatic

    Posting pictures in a minute but that was the best steak I have EVER had.  I am not exaggerating!....
     
  16. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I'm killing time at work reading this on my phone. Now I have to go get a bunch of paper towels to clean the pool of drool off my desk!
     
  17. joopster

    joopster Smoking Fanatic



     
  18. joopster

    joopster Smoking Fanatic

     
  19. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looks great! Tell us what you did on the cook.
     
  20. joopster

    joopster Smoking Fanatic

    Cooked at 250 for about 4 hours.  Reverse sear and serve!

    Probably the best steak I've ever made....
     

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