SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
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 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. This is the second of the 2 we got at that time (12-14-2018).
I did this Exactly like I do all of my Prime Ribs & it came out Perfect, just like the first one.
So here’s how it went down:
Prepping (Day #1)
Rinse one NY Strip Roast (4.88LB), dry, score fat cap, coat with Lea & Perrins “Bold”, CBP, Garlic Powder, and Onion Powder.
Put Roast in Foil Pan, on a Wire Cooling Rack, cover with plastic wrap, and put in fridge.
Smoking (Day #2)
10:00 AM————Pre-Heat MES to 220°. Add 1 1/2 rows of Maple Dust to my AMNS & light one end.
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 100°.
1:30——————-IT is 113°.
2:00——————-IT is 131°. Add 3/4 row of Maple Dust.
2:30——————-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 now 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 Broccoli and Parmesan Potatoes.
After eating———Slice up the rest of the roast, put in container in Fridge for future Sammies & meals.
Enjoy my Pictures,
4.88 pound NY Strip Roast @ $3.77 (with coupon):
Rinsed & Dried:
Cross-hatch cut through Fat into Meat:
Put Roast on cooling rack, into Foil Pan, seasoned with Lea & Perrins "Bold", then CBP, Onion Powder & Garlic Powder:
Ready for Smoker:
Roast Finished On position #2, with AMNS burned out on bottom rack, on right:
Ready to bring in:
First Slice: BTW: (I made the cutting board in 10th Grade, in 1964):
Bear's First 2 slices:
Bear's first night's Supper, with Broccoli and Parmesan Potatoes:
Sliced the rest of the Roast:
Some Leftovers for the Fridge:
Second Night's Supper (Steak & Taters):
Third Night---Cheesesteak Sammy:
Some Leftovers to cut up:
Snacking Bites, with Kelchner's "Brown Sugar Bourbon Marinade & Sauce":
More of the Same, but on a Roll:
Close-up of same: