New York Strip Roast (A Very Beary Christmas)
Christmas Dinner for Bear Jr & Bethany, and Mrs Bear & Myself (Bear).
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 just couldn’t pass up NY Strip Roast @ $3.77 per pound, so we had two coupons & enough points to go there twice & get 2 of them.
I did this Exactly like I do all of my Prime Ribs & it came out Perfect!!
So here’s how it went down:
Prepping (12-24-18):
Rinse one NY Strip Roast (4.95LB), dry, score fat cap, coat with Lea & Perrins “Bold”, CBP, Garlic Powder, and Onion Powder.
Put in Foil Pan, on a Wire Drying Rack, cover with plastic wrap, and put in fridge.
Smoking (12-25-18)
10:00 AM————Pre-Heat MES 40 to 220°.
10:00——————Put Roast on second shelf, put AMNPS on bars in bottom.
11:00——————Put Roast on #2 position & AMNS on bottom rack. Pull Dumper out 2” & rotate 180°.
1:00——————-Wipe clean probe with Alcohol wipe & insert into center of roast. Internal temp is 91°.
1:30——————-IT is 102°.
2:00——————-IT is 117°.
2:30——————-IT is 129°.
2:45——————-IT is 135°.
3:00——————-IT is 138°. —— Cut heat back to 140° and open & fan door until Smoker Temp is 130°.
3:30——————-Smoker Temp is 167° and IT is 140°.
3:50——————-Smoker Temp is 156° and IT is 141°. Removed roast & brought in to kitchen.
4:00——————-Slice 4 slices for Dinner—Serve with Mrs Bear’s sides.
After eating———Slice up the rest of the roast, put in container in Fridge for future Sammies & meals.
BTW: A you can see, Smokey had fun too!!!
Enjoy my Pictures,
Bear
Mrs Bear's New Tree:
Lights on!
One 5 pound NY Strip Roast crosshatched & ready for seasonings:
Seasoned with Lea & Perrins "Bold", CBP, Garlic Powder, and Onion Powder:
Roast on #2 position & AMNS on #6 position:
Nearly done, with a Light Medium Cherry Smoke going:
Smoke looks heavier than it is, due to heat coming from vent, hitting cold air:
Table for 4 ready:
Fresh out of Smoker:
Slicing to get 4 nice slices for Dinner:
These are the 4 Victims for Dinner:
Dinner is Served:
Bear's first Helping:
Sliced the rest up for future Meals & Sammies:
Mrs Bear made my favorite----Raspberry Chiffon Pie:
Bear's first slice:
A slice of "Cherries in the Snow" for Mrs Bear:
Next Morning "Steak & Eggs":
Smokey checking out his Stocking---Treats & Toys:
Smokey Hiding in an Empty Box:
Christmas Dinner for Bear Jr & Bethany, and Mrs Bear & Myself (Bear).
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 just couldn’t pass up NY Strip Roast @ $3.77 per pound, so we had two coupons & enough points to go there twice & get 2 of them.
I did this Exactly like I do all of my Prime Ribs & it came out Perfect!!
So here’s how it went down:
Prepping (12-24-18):
Rinse one NY Strip Roast (4.95LB), dry, score fat cap, coat with Lea & Perrins “Bold”, CBP, Garlic Powder, and Onion Powder.
Put in Foil Pan, on a Wire Drying Rack, cover with plastic wrap, and put in fridge.
Smoking (12-25-18)
10:00 AM————Pre-Heat MES 40 to 220°.
10:00——————Put Roast on second shelf, put AMNPS on bars in bottom.
11:00——————Put Roast on #2 position & AMNS on bottom rack. Pull Dumper out 2” & rotate 180°.
1:00——————-Wipe clean probe with Alcohol wipe & insert into center of roast. Internal temp is 91°.
1:30——————-IT is 102°.
2:00——————-IT is 117°.
2:30——————-IT is 129°.
2:45——————-IT is 135°.
3:00——————-IT is 138°. —— Cut heat back to 140° and open & fan door until Smoker Temp is 130°.
3:30——————-Smoker Temp is 167° and IT is 140°.
3:50——————-Smoker Temp is 156° and IT is 141°. Removed roast & brought in to kitchen.
4:00——————-Slice 4 slices for Dinner—Serve with Mrs Bear’s sides.
After eating———Slice up the rest of the roast, put in container in Fridge for future Sammies & meals.
BTW: A you can see, Smokey had fun too!!!
Enjoy my Pictures,
Bear
Mrs Bear's New Tree:
Lights on!
One 5 pound NY Strip Roast crosshatched & ready for seasonings:
Seasoned with Lea & Perrins "Bold", CBP, Garlic Powder, and Onion Powder:
Roast on #2 position & AMNS on #6 position:
Nearly done, with a Light Medium Cherry Smoke going:
Smoke looks heavier than it is, due to heat coming from vent, hitting cold air:
Table for 4 ready:
Fresh out of Smoker:
Slicing to get 4 nice slices for Dinner:
These are the 4 Victims for Dinner:
Dinner is Served:
Bear's first Helping:
Sliced the rest up for future Meals & Sammies:
Mrs Bear made my favorite----Raspberry Chiffon Pie:
Bear's first slice:
A slice of "Cherries in the Snow" for Mrs Bear:
Next Morning "Steak & Eggs":
Smokey checking out his Stocking---Treats & Toys:
Smokey Hiding in an Empty Box:
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