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Hickory Smoked NY Strip Roast

post #1 of 4
Thread Starter 
Thawed out a smallish NY strip roast I cut when I boght a 12 pound hunk of it around Christmas.

Gave it a rub a la Bear with some worcestshire and SPOG.


Filled the pan underneath the rack with some beef stock and red wine.

Lit about 3/4 chimney of trader joes briquettes (first time using those).
[IMG]http://www.smokingmeatforums.com/content/type/61/id/392931/width/200/height/400[/IMG Once the coals were ready I dumped them in the two charcoal baskets that came with my performer, placed the pan and roast on the rack in between the two coal baskets...

Threw a couple of chunks of hickory on the coals and one chunk of cherry. Covered it up and had some sweet smelling smoke...


Pulled it off at 125 IT, let it rest for about 15 minutes. Carried over to about 133 and then I sliced it up.






Used some of the drippings and wine/broth mix to make some blue cheese grits...


Honestly this one of the best beef roasts I have ever cooked. So juicy without being fatty. Great smoke flavor and the crispy crust was fantastic. Temps held 375-400 the entire time which was great. Liking the trader joes briquettes so far! Thanks for looking.
post #2 of 4

Man !!!  now that's a meal,  Great Job  Thumbs Up Thumbs Up Thumbs Up

 

Gary

post #3 of 4
Nice smoke!
post #4 of 4
Looks great!drool.gif
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