Hey all,
Been a couple months since I’ve been on here. Kinda liking the new layout. And really missed the forums, but work, and life have gotten in the way over the past several months.
Wanted to share this at the time I made it, but finally getting around to it. As I have a son who is a senior in high school, and a member of his football team, every Thursday after practice, the parents took turns cooking a team dinner. Some parents took the easy way out—you know, brats and burgers, pizza, etc. Not me! I was instructed by jr. that my pulled pork was highly requested, so it was on! But along with that, a friend, and player parent offered a New Yourk Strip as an alternative. Never smoked one before, but I know where to go to get ideas.
The pulled pork was my usual. Rubbed the night before, and smoked at 225 with an occasional apple juice/Capt. Morgan Rum spritz, until 165, foiled, and pulled at 195 IT, rested in a cooler for minimum 1 hour, and pulled. I’ve posted my pulled pork before, so if interested in the whole process feel free to look it up.
This post is more about the NY strip. I followed Bears Step-by-step process here, so feel free to check that out, but I will try to explain what I did.
I started Wednesday morning around 8 am by cleaning and drying the meat, and cross hatching the top. Then the Mrs. mixed up a batch of Worcestershire sauce, garlic powder, onion powder, and CBP, and added it to the meat to marinade for a few hours before hitting the smoker.
At noon, with the smoker already several hours in with the pork smoking along nicely, we added the NY strip. I smoked it for about 4 and a half hours to an IT of 135. I rested it on the stove for about 10 minutes before cutting into it. Even though it was meant for the Thursday team dinner, I couldn’t help but cut myself a nice juicy steak for Wednesday dinner. What a perfect dinner.
NYS fresh out of the smoker
.
Cut in half. Just before slicing a steak for myself.
The rest went into the fridge over night. On Thursday afternoon, we used our slicer and sliced it up real thin for the Sammie’s. Boy was this stuff hard not to just chow on as is, but we had to save some for the team. The Mrs. then made an au jus from the juice and added a package kit. Knowing this stuff would not take but a couple minutes to heat up and cook to well done, we used the roaster to keep the au jus warm until just before the team got to dinner, when we added the beef. Wow did this stuff turn out amazing!
The next day after slicing.
In the roaster and au jus.
The pulled pork at the dinner.
This stuff was all a big hit. The pork is a staple around our house, and around my community as I’ve shared a few times too often and everyone loves it. But this was a first on the NY Strip. An excellent steak hot off the smoker, but the real star was the shaved beef Sammie’s. Another of Bears step by steps that I’ve tried and have yet to be anything short of delighted with the final product. Enjoy.
Been a couple months since I’ve been on here. Kinda liking the new layout. And really missed the forums, but work, and life have gotten in the way over the past several months.
Wanted to share this at the time I made it, but finally getting around to it. As I have a son who is a senior in high school, and a member of his football team, every Thursday after practice, the parents took turns cooking a team dinner. Some parents took the easy way out—you know, brats and burgers, pizza, etc. Not me! I was instructed by jr. that my pulled pork was highly requested, so it was on! But along with that, a friend, and player parent offered a New Yourk Strip as an alternative. Never smoked one before, but I know where to go to get ideas.
The pulled pork was my usual. Rubbed the night before, and smoked at 225 with an occasional apple juice/Capt. Morgan Rum spritz, until 165, foiled, and pulled at 195 IT, rested in a cooler for minimum 1 hour, and pulled. I’ve posted my pulled pork before, so if interested in the whole process feel free to look it up.
This post is more about the NY strip. I followed Bears Step-by-step process here, so feel free to check that out, but I will try to explain what I did.
I started Wednesday morning around 8 am by cleaning and drying the meat, and cross hatching the top. Then the Mrs. mixed up a batch of Worcestershire sauce, garlic powder, onion powder, and CBP, and added it to the meat to marinade for a few hours before hitting the smoker.
At noon, with the smoker already several hours in with the pork smoking along nicely, we added the NY strip. I smoked it for about 4 and a half hours to an IT of 135. I rested it on the stove for about 10 minutes before cutting into it. Even though it was meant for the Thursday team dinner, I couldn’t help but cut myself a nice juicy steak for Wednesday dinner. What a perfect dinner.
NYS fresh out of the smoker
.
Cut in half. Just before slicing a steak for myself.
The rest went into the fridge over night. On Thursday afternoon, we used our slicer and sliced it up real thin for the Sammie’s. Boy was this stuff hard not to just chow on as is, but we had to save some for the team. The Mrs. then made an au jus from the juice and added a package kit. Knowing this stuff would not take but a couple minutes to heat up and cook to well done, we used the roaster to keep the au jus warm until just before the team got to dinner, when we added the beef. Wow did this stuff turn out amazing!
The next day after slicing.
In the roaster and au jus.
The pulled pork at the dinner.
This stuff was all a big hit. The pork is a staple around our house, and around my community as I’ve shared a few times too often and everyone loves it. But this was a first on the NY Strip. An excellent steak hot off the smoker, but the real star was the shaved beef Sammie’s. Another of Bears step by steps that I’ve tried and have yet to be anything short of delighted with the final product. Enjoy.
Attachments
Last edited:
