Welcome to the SMF Family...On that Strip Loin...Rub it down with Montreal Steak Seasoning or your fav. and smoke at 225*F with Oak or Hickory if you want a stonger smoke flavor...Take it to and Internal Temp of 120* for Rare, 130* Med Rare, 140 * Med, 150* Med Well or 160*F for Worthless!...Let it rest tented with Foil for a minimum of 30 minutes before carving...Hard to say how long it will take I'm guessing 2-3 hours to get to 120-130*F...Try this Recipe, I don't think you will be disappointed...JJ
Smokey Au Jus
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.