New York Strip Roast (Hickory Smoked)
Temp finally warmed up above freezing for this old Bear to venture out & fire up the old MES!!
I’ve been doing Smoked Prime Rib for years, but I saw a sale on NY Strip Roast at one of our local Food Markets.
I never cared that much for NY Strip Steaks, because My Prime Ribs & Ribeye Steaks kinda have me spoiled.
However I figured if I smoke the whole Roast just like I do my Smoked Prime Rib, the result would be much more tender than a couple of NY Strip Steaks off the grill.
Turns out I was right about that, as this was some really good tasting, and Tender Beef !!!
So here’s how it went down:
Prepping (8:00 AM):
Rinse one NY Strip Roast (4.82 LB), dry, score fat cap, coat with Worcestershire “Thick”, CBP, Garlic Powder, and Onion Powder.
Put in Foil Pan, on a Dring Rack, cover with plastic wrap, and put in fridge.
Smoking (12:00 Noon)
12:00------------Pre-Heat MES 40 to 240°.
12:00------------Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
12:30------------Put Roast on second shelf, put AMNPS on bars in bottom, and reset heat at 230°.
3:30--------------Sterilize & insert Meat Probe into center of Roast.
4:30--------------IT was at 135°——Cut heat back to 140°, open door to cool smoker down to 140°, to stop cooking.
5:00--------------Pull Roast at 141° Internal Temp.
Enjoy my Pictures,
Bear
Two NY Strip Roasts @ $5.98 per pound:
Victim——4.82 LB NY Strip Roast:
All Rinsed, Dried, Cross-hatched, Worcestershire “Thick”, CBP, Garlic Powder, and Onion Powder:
Best little Smoke Generator made, with one end lit:
Lit real good & smoking just right:
Hard to see due to the snow glare, but it’s in the pan on the second position in my MES 40:
Hard to see, but perfect smoke coming from my top vent:
Once I open the door, the smoke clears out of the top half, before I can take a Picture, but most of it can be seen in the bottom half:
Close-up of Finished NY Strip Roast:
Ready to Slice & Devour:
One for The Bear, and one for Mrs Bear:
The rest of the Roast:
The Bear’s Supper!!
This concludes the smoking of our NY Strip Roast, and the consuming of a really Great Supper, by me and my Sweetie!!!
Now we move to what to do with the rest of the roast. We think I made a Great choice, because the Sammies were just as good as the Supper above.
PLEASE CONTINUE:
This is the leftovers after being in the fridge over night, and in the freezer for 4 hours before slicing.
All sliced up real thin, and put in our largest food storage container for the fridge:
Nuking some sliced Beef Steak in Au Jus, to put in my rolls:
Closer look at the Beef going in the Sammies:
Two Thin Cut NY Strip Beef Steak Sandwiches with Au Jus. These were every bit as good as the Awesome Steaks we had the first night:
Temp finally warmed up above freezing for this old Bear to venture out & fire up the old MES!!
I’ve been doing Smoked Prime Rib for years, but I saw a sale on NY Strip Roast at one of our local Food Markets.
I never cared that much for NY Strip Steaks, because My Prime Ribs & Ribeye Steaks kinda have me spoiled.
However I figured if I smoke the whole Roast just like I do my Smoked Prime Rib, the result would be much more tender than a couple of NY Strip Steaks off the grill.
Turns out I was right about that, as this was some really good tasting, and Tender Beef !!!
So here’s how it went down:
Prepping (8:00 AM):
Rinse one NY Strip Roast (4.82 LB), dry, score fat cap, coat with Worcestershire “Thick”, CBP, Garlic Powder, and Onion Powder.
Put in Foil Pan, on a Dring Rack, cover with plastic wrap, and put in fridge.
Smoking (12:00 Noon)
12:00------------Pre-Heat MES 40 to 240°.
12:00------------Fill 2 rows of AMNPS with Hickory Pellets, and light one end.
12:30------------Put Roast on second shelf, put AMNPS on bars in bottom, and reset heat at 230°.
3:30--------------Sterilize & insert Meat Probe into center of Roast.
4:30--------------IT was at 135°——Cut heat back to 140°, open door to cool smoker down to 140°, to stop cooking.
5:00--------------Pull Roast at 141° Internal Temp.
Enjoy my Pictures,
Bear
Two NY Strip Roasts @ $5.98 per pound:
Victim——4.82 LB NY Strip Roast:
All Rinsed, Dried, Cross-hatched, Worcestershire “Thick”, CBP, Garlic Powder, and Onion Powder:
Best little Smoke Generator made, with one end lit:
Lit real good & smoking just right:
Hard to see due to the snow glare, but it’s in the pan on the second position in my MES 40:
Hard to see, but perfect smoke coming from my top vent:
Once I open the door, the smoke clears out of the top half, before I can take a Picture, but most of it can be seen in the bottom half:
Close-up of Finished NY Strip Roast:
Ready to Slice & Devour:
One for The Bear, and one for Mrs Bear:
The rest of the Roast:
The Bear’s Supper!!
This concludes the smoking of our NY Strip Roast, and the consuming of a really Great Supper, by me and my Sweetie!!!
Now we move to what to do with the rest of the roast. We think I made a Great choice, because the Sammies were just as good as the Supper above.
PLEASE CONTINUE:
This is the leftovers after being in the fridge over night, and in the freezer for 4 hours before slicing.
All sliced up real thin, and put in our largest food storage container for the fridge:
Nuking some sliced Beef Steak in Au Jus, to put in my rolls:
Closer look at the Beef going in the Sammies:
Two Thin Cut NY Strip Beef Steak Sandwiches with Au Jus. These were every bit as good as the Awesome Steaks we had the first night:
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