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6.5# NY Strip with qView!

joopster

Smoking Fanatic
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Joined Dec 30, 2013
Too far.

I've not done one of these before whole.  Made NY strip many of time on the grill but want to smoke.  Am I headed down the right path? How long should I expect? 1 hr. lbs?
 

heyer5

Meat Mopper
230
15
Joined May 4, 2011
 
Too far.

I've not done one of these before whole.  Made NY strip many of time on the grill but want to smoke.  Am I headed down the right path? How long should I expect? 1 hr. lbs?
Well, it was worth a shot!

In regards to time, there are others here that will have much better input than I will as I've never smoked any beef products, so I'm useless.  But I'm ready to see some QView!
 

demosthenes9

Master of the Pit
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Joined Apr 2, 2013
 
Too far.

I've not done one of these before whole.  Made NY strip many of time on the grill but want to smoke.  Am I headed down the right path? How long should I expect? 1 hr. lbs?
 
Coated with Worcestherljkadfalsdkfj.  Then I covered in SPOG.  I split the fat on the back and covered in rub.

Wrapped in saran wrap now in the fridge waiting on tomorrow...




With a loin like this (and with a Ribeye loin as well), you don't go by "hours per pound", but rather, by thickness of the loin.    Believe it or not, if you cut 2 lbs off the end of that thing, the remainder would take just as long to cook as the whole loin will.   (This holds true as long as the width is greater than the thickness).

Additionally, cook time will be affected by your chamber temp of course, as well as the temp of the loin when you put it in the smoker.   Basically, if you go right from the fridge to the smoker, it will take longer to cook than if you brought it close to room temp on the counter, and then put it in the smoker.

From the looks of it, I'd gather that it will take around 3 hours or so at 225ish if you go right from the fridge.

WRT puling at 135, are you shooting for mid rare?  Medium ?  Mid Well ?

Also, if you like a nice crust/bark, you might consider doing what's called a reverse sear.   For this, you'd pull the loin off about 10 degrees sooner, then move it over to a hot grill or a 500 degree oven for 5-10 mins.    Pull it off, let it rest for 20 mins or so and then start carving.
 
Last edited:

jirod

Smoke Blower
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Joined Jul 28, 2013
I've done a few of these like I do a prime rib. Not as thick, so they cook a little quicker. I've really like when I've done these strip roasts, not as good as a prime rib, but generally a lot cheaper.

So I would plan on a little quicker than a prime rib if you've done one of those before. Just my guess though, never smoked either.
 

joopster

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Joined Dec 30, 2013
Just put on the grill at 1249pm.

I am trying to decide if I am going to pull, slice and then sear or just do a reverse sear on the whole loin.

What do you guys think?
 

demosthenes9

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Just put on the grill at 1249pm.

I am trying to decide if I am going to pull, slice and then sear or just do a reverse sear on the whole loin.

What do you guys think?

I would sear then slice. Also, if you have a leave in temp probe, monitor the progress after the first hour. If loin looks like it will get to temp quicker than you planned, just drop the chamber temp down and slow it down.
Similarly, if it's taking longer than planned, crank the temp up a bit.
 

joopster

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Joined Dec 30, 2013
I am using the iGrill Mini.  I will keep my eye on it, thanks for the tip.
 

demosthenes9

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I am using the iGrill Mini.  I will keep my eye on it, thanks for the tip.
Perfect. You're welcome. I've had times where after the loin was already in, dinner was delayed an hour or more due to things popping up. Not a problem, just drop the temp down to 180 or even less to hold, then crank it back up to finish.

Good luck with it. Btw, what wood are you using?
 

joopster

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Joined Dec 30, 2013
I am using hickory and a hint of mesquite.

I started early so that I could let it rest for an hour or so.  Less or more depending on what time we actually sit down to eat.

I took a day off work for this! 2.5 days of use or lose so I figured I would do some smoking!
 

demosthenes9

Master of the Pit
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Joined Apr 2, 2013
I am using hickory and a hint of mesquite.

I started early so that I could let it rest for an hour or so.  Less or more depending on what time we actually sit down to eat.

I took a day off work for this! 2.5 days of use or lose so I figured I would do some smoking!
Man, that is going to taste good. I can think of worse ways to spend a day. :-)
 

dirtsailor2003

Epic Pitmaster
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Should be tasty. I like to smoke those slow until I hit an IT of 125. Pull it off slice and then sear to medium rare.
 

joopster

Smoking Fanatic
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Joined Dec 30, 2013
Posting pictures in a minute but that was the best steak I have EVER had.  I am not exaggerating!....
 

noboundaries

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I'm killing time at work reading this on my phone. Now I have to go get a bunch of paper towels to clean the pool of drool off my desk!
 

joopster

Smoking Fanatic
806
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Joined Dec 30, 2013
Cooked at 250 for about 4 hours.  Reverse sear and serve!

Probably the best steak I've ever made....
 

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