I have an 11ish pound strip loin that I'm thinking of smoking tomorrow (Probably will only smoke 1/3rd of it as I'm only feeding 5 people). I've done whole tenderloins, ribeyes, and standing rib roasts but never a strip.
So, any reason to NOT smoke at 225 until 135ish IT?
So, any reason to NOT smoke at 225 until 135ish IT?