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New York Strip Roast

audomatic

Newbie
6
10
Joined Jun 17, 2016
Hey gang. Been awhile since I've last posted to the boards...but I'm in need of some advice. I've got a 12 pound prime CAB New York Strip Roast for the Daughters bday next weekend and will be throwing it in the Bradley at 250°. Ill probably have to cut it into 2, 6 pound pieces so it will fit on the racks (dang skinny box)! I plan on pulling at about 130° and letting it rest until 135° or so. My question is; rough estimate on how much time you guys think this might take? I'm thinking 15 minutes per pound which would result in about a 2 hour cook. Any thoughts, suggestions or stage advice?!?!
 

Fgignac

Smoke Blower
77
20
Joined Oct 6, 2018
The rule of thumb I use is 30min per 1 inch of thickness. The thickness of the meat is a better indicator than the weight. A wide, thin cut will cook faster than a short, thick piece. Even if they are the same weight
 

audomatic

Newbie
6
10
Joined Jun 17, 2016
The rule of thumb I use is 30min per 1 inch of thickness. The thickness of the meat is a better indicator than the weight. A wide, thin cut will cook faster than a short, thick piece. Even if they are the same weight
Great point!!
 

chilerelleno

Legendary Pitmaster
OTBS Member
SMF Premier Member
7,957
7,050
Joined Oct 17, 2016
The rule of thumb I use is 30min per 1 inch of thickness. The thickness of the meat is a better indicator than the weight. A wide, thin cut will cook faster than a short, thick piece. Even if they are the same weight
Nailed it.
 

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