New to this site and new to smoking.
Got my first smoker and attempted doing it my self. My dog is pissed at me because I tried to put that meat in her bowl. I joined this site and everyone has been so damn helpful. So last night I smoked a whole New York Striploin. I first coated it with Dijon mustard a covered it in freshly ground Montreal steak spice, garlic. onion salt and coarse salt. Smoked it using pecan for 4.5hrs at 225 until internal was 135 then I pulled and wrapped it in foil for about an hour. I am no longer discouraged. It turned out better than I had hoped and tasted amazing. Thanks for all the guys that have been giving me advice, eman, bmudd, phil, bob and sorry cant remember all the other names but you guys took the bitter out of the meat and made me look like a culinary genius.
s to the family. Thanks