21 day dry aged, grass fed strip loin roast- half

[spohnat]

Was gifted this cut that was 3.6 pounds of 21 day dry aged, grass fed strip loin. Scored the fat cap side and Seasoned with bearcarvers suggestion of rub with steak sauce, pepper garlic powder and onion powder. Added salt. Kept a sprig of rosemary that was vacuum sealed w the meat. Wrapped in Saran Wrap Let that sit in for 14 hours. Brought meat to room temp. Smoked in mes 30 w pit master blend of amazen pellets.
smoked at 200-2. Light smoke. Basted w butter once in the middle. Cooked a little under 3 hours. Assume the dry agings removal of water sped up the process.

pulled at 128. Rest for 30. Put in half and Went to the meat slicer. Fat cap was causing some issues cutting. So trimmed some fat off and was much better cuts. Family and kids enjoyed.

Today I well trimmed the fat cap before using the meat slicer. No one bothered to make the rye sandwiches, use the horse radish sauce etc. just kept eating the meat and a picking at a cheese stray. we may have a new holiday tradition

Bearcarver recipe for reference.

New York Strip Roast (Mrs Bear’s Birthday)

New York Strip Roast (Mrs Bear’s Birthday) Just a Private Covid Birthday Dinner for the 2 of us, during a Raging Pandemic. 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...

www.smokingmeatforums.com

Basically shifted to Jeff’s site recipe for lower pull temps.

cooked seasoned first slice
Lunch next day
Cheese tray dinner

 

[SmokinEdge]

So nicely done. That’s great. Looks delicious.

 

[bigfurmn]

Wow! That is awesome. I want some.

 

[pineywoods]

It looks very good and probably tasted even better. Next you need to cold smoke that cheese

The only suggestion I would have is to go from fridge to smoker do not "let it get to room temp" bacteria and other nasties multiple better when the meat is in that area from fridge to room temp. You will also get longer in the smoke if you go straight from fridge to smoker.

 

[JLeonard]

looks darn good.
Jim

 

[BrianGSDTexoma]

Wow! Thats incredible!

 

[crazymoon]

SN, Very , very nice !

 

[bauchjw]

Dang, that is incredible! Had to be a big hit, great job!

 

[negolien]

that's a lot of meat lol looks great ty for sharing

 

[spohnat]

It looks very good and probably tasted even better. Next you need to cold smoke that cheese

The only suggestion I would have is to go from fridge to smoker do not "let it get to room temp" bacteria and other nasties multiple better when the meat is in that area from fridge to room temp. You will also get longer in the smoke if you go straight from fridge to smoker.

Thank you. It was about an hour out

It looks very good and probably tasted even better. Next you need to cold smoke that cheese

The only suggestion I would have is to go from fridge to smoker do not "let it get to room temp" bacteria and other nasties multiple better when the meat is in that area from fridge to room temp. You will also get longer in the smoke if you go straight from fridge to smoker.

i want to try fish before cheese. But know I need to look into the mailbox mod first or find the cold smoke adaptor from

Noted on room temp comment. This was about an hour out of the fridge.