We're breaking in the new MES 30" this weekend. The star of the show has been the NY strip loin roast. I salted it and left it uncovered in the fridge for 2 days. This morning I smoked it at 215 degrees with hickory chips. Didn't want it too smoky so I only filled the hopper about half full and only one time. Took it out at 125 internal temp. and let it rest for 30 minutes. It is so tender, juicy, and lightly smoked I thought my husband was going to die when he tasted it. He couldn't wait to make a sandwich. I didn't really get a bark but with such a good piece of meat I would rather have rare than bark. The photo was taken one slice in so it was even pinker than this.