21 day dry aged strip loin roast for Christmas eve lunch

[spohnat]

Here is my third time doing this. Will be served for Christmas eve lunch w family friends. Sandwhiches or platters of this, ham and/or brisket.

• 2.57 pounds of 21 day dry aged grassfed beef strip loin roast
• Scored fat cap, rubbed with curtis stone mesquite steak sauce and seasoned with salt, Tellicherry peppercorns, garlic powder, onion powder an
• sat in the fridge for about 6 hours for seasoning to soak in
• Using Grilla chimp with start temp of 205. In around 6pm
• gradually reduced to 185 degrees over next 90 mins
• Basted at 95 degrees with half a stick of unsalted pepper around 1:45 into cook)
• Pulling at 128 degrees. Letting cool, into the fridge and slicing thinkly tomorrow AM
• Upgraded my slicer to Chef Choice 615A and this will be the first use of it.

See last years cook here: https://www.smokingmeatforums.com/t...temp-hold-like-a-brisket.318990/#post-2393017

More update pics to come. Post seasoning, smoker shot and then post baste shot

Upcoming:
Christmas day cook is 45 day dry aged grass fed 6.5 lb 3 bone prime rib
New Years Eve: 2 lbs of 21 day dry aged grass fed trimmed tenderloin

 

[spohnat]

took about 3 hours. photos before pulled off the grill and before wrapping it. Ill share slices tomorrow.

 

[Redicans]

Nice Job Spohnat!! Looks Delicious!!

 

[JLeonard]

Man yeah! That’s look epic!

Jim

 

[spohnat]

Was absolutely delicious. Forgot to take pics until going back for seconds. My favorite way was on a Hawaiian roll and dipped into a demi glaze or straight up.

Leftoves are for Christmas day lunch and making a prime rib for dinner. Merry Christmas

 

[joshsiddle1]

It was incredibly tasty! I got so caught up in enjoying it that I forgot to take pictures until I went back for seconds. My favorite way to eat it was on a Hawaiian roll, either dipped into a demi glaze or simply enjoyed on its own.

Here is my third time doing this. Will be served for Christmas eve lunch w family friends. Sandwhiches or platters of this, ham and/or brisket.

• 2.57 pounds of 21 day dry aged grassfed beef strip loin roast
• Scored fat cap, rubbed with curtis stone mesquite steak sauce and seasoned with salt, Tellicherry peppercorns, garlic powder, onion powder an
• sat in the fridge for about 6 hours for seasoning to soak in
• Using Grilla chimp with start temp of 205. In around 6pm
• gradually reduced to 185 degrees over next 90 mins
• Basted at 95 degrees with half a stick of unsalted pepper around 1:45 into cook)
• Pulling at 128 degrees. Letting cool, into the fridge and slicing thinkly tomorrow AM
• Upgraded my slicer to Chef Choice 615A and this will be the first use of it.

See last years cook here: https://www.smokingmeatforums.com/t...temp-hold-like-a-brisket.318990/#post-2393017

More update pics to come. Post seasoning, smoker shot and then post baste shot

Upcoming:
Christmas day cook is 45 day dry aged grass fed 6.5 lb 3 bone prime rib
New Years Eve: 2 lbs of 21 day dry aged grass fed trimmed tenderloin

It was incredibly tasty! I got so caught up in enjoying it that I forgot to take pictures until I went back for seconds. My favorite way to eat it was on a Hawaiian roll, either dipped into a demi glaze or simply enjoyed on its own.