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Strip loin updated w Q-view

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davidhef88

davidhef88

Master of the Pit
Original poster
OTBS Member
Jun 24, 2011
2,176
120
Rochester, NY
Got a 10 lb. strip loin gonna smoke it tomorrow. What would. Chef Jimmy do? Plan on cutting in half and putting one in earlier than the other to have one less rare. Doing chef Jimmy's aujus and making gravy. How long am I looking at cooking at 225. I know we go by IT just looking for an approx. thanks

I've got this all under controll!!






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Sorry I missed this...Looks like they came out great! David feel free to PM me with any questions you may have. How did you like the Au Jus?...JJ
 
Davidhef88, so I take it you went ahead and cut it in half? How long did it take, and what IT did you go to?

I bought an 11.25 lb. one to do tomorrow for guests, and I have only a general idea of how long it would take, based on much smaller roasts I have done. Say an hour a pound? I'm wondering if I cut it in half, will it cut down on the cooking time? I'm looking at getting an IT of 135°, and I don't want to finish too early or too late for dinner.
 
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At 225 it took about an hr per lb. if you cut in half figure your time on 5.5 lbs. cook to temp not time. I pulled them out at between 135 and 140 IT
 
Davidhef88 said:
At 225 it took about an hr per lb. if you cut in half figure your time on 5.5 lbs. cook to temp not time. I pulled them out at between 135 and 140 IT
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I always cook to temp; usually it's just us and we eat when we eat. But as there will be about a dozen hungry guests tomorrow, I want to try to time this right as much as possible. So I figure I can either put it in whole for approx 11 hours, or halve it and possibly be done in approx 5-6 hours. If I want to serve around 7pm, that makes my start time more critical.
 
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mneeley490 said:
I always cook to temp; usually it's just us and we eat when we eat. But as there will be about a dozen hungry guests tomorrow, I want to try to time this right as much as possible. So I figure I can either put it in whole for approx 11 hours, or halve it and possibly be done in approx 5-6 hours. If I want to serve around 7pm, that makes my start time more critical.
Click to expand...
I would cut it in half to shorten up the time. Another reason I cut it in half was because I put on in 1.5 hrs before the other in an attempt to please the more medium people. I'm a rare guy. Lol. This was the first one I did, I think next time after slicing, I would give them a quick sear on the grill.
 
Davidhef88 said:
I would cut it in half to shorten up the time. Another reason I cut it in half was because I put on in 1.5 hrs before the other in an attempt to please the more medium people. I'm a rare guy. Lol. This was the first one I did, I think next time after slicing, I would give them a quick sear on the grill.
Click to expand...
That's a good idea, thanks!
 
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