New York Strip Roast

[audomatic]

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]

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]

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]

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.