Smoked New York Strip Loin RecipeWith Christmas just a couple weeks away, I’m sure everyone is thinking about what’s on the menu. Today I want to share with you my recipe for Whole Smoked New York Strip Loin. It’s always a winner on our Holiday table. The New York Strip Loin is cut from the Short Rib section of a cow. You’ve probably familiar with it portioned into NY Strip steaks or as the larger side of a Porter House steak (the smaller side is the tender loin). This roast is very tender and makes excellent Roast Beef. It’s not as pricy as a Prime Rib Roast but when cooked properly it’s every bit as tasty. During the Holidays you can find Strip Loins at most grocery stores or warehouse clubs. I look for choice grade or higher with these roasts because the higher the grade the better the marbling. Sam’s Club had them for $6.89lb choice grade which was perfect.
When you get the roast home remove it from the cryovac packaging and blot off any excess liquid with paper towel. I don’t recommend wet aging unless you know the original pack date, so it is best to plan on cooking it within 1-3 days. You never know how long it’s been in the store. Place the roast on a large platter or prepping surface and coat the outside with olive oil. For seasonings I like to keep the flavor simple. Salt, Pepper, and Garlic go excellent with beef, and that’s part of the blend in my AP Seasoning. It gets a good dose of the AP on the outside.
Don’t be shy with the seasoning this Smoked New York Strip Loin because we want to build up a nice crust and a piece of beef this size can take a lot of seasoning. To add extra flavor and texture on the outside, I layer on my Steak & Chop Rub which is my version of a Montreal seasoning. It has coarser grain Salt and Black Pepper along with red pepper flakes, garlic, dill, and coriander. All of these flavors are intended to bring out the beef flavor in this Smoked New York Strip Loin. Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
For the cooking process I’m using my Ole Hickory smoker running at 250 degrees. Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. You can use any type of smoker for this cook, just keep you temps in the 250 range and don’t add too much wood. The entire cooking process only takes a couple hours and you don’t want to over smoke it. The key to turning this piece of meat into a masterpiece is monitoring the internal temperature. If you overshoot an expensive Smoked New York Strip Loin like this, it is ruined and you’ve wasted a good chunk of money. Invest in a decent digital thermometer, and you won’t have anything to worry about. I use the Thermoworks DOT thermometer. (you can usually find them on their website for around $35)
Stick the probe into the center of the Smoked New York Strip Loin and set the alarm for 120 degrees. Close the lid and let the pit roll. For a roast this size it takes a little over 2 hours of cook time at a constant 250 degrees.
When the alarm sounds, verify the center is 120 degrees. Go ahead and take it off the pit and place it on a large platter. Cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour. This will give it plenty of time to carry over to 125-127 degrees in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
I suggest you serve the Smoked New York Strip Loin in ½” slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it, also a little creamy horseradish is a great accompaniment. A Smoked New York Strip Loin makes for an impressive Holiday Centerpiece. Give this recipe a try this year and I wish everyone a Merry Christmas and a Happy New Year! I’ll see you in 2016! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Smoked New York Strip Loin on Ole Hickory Pit
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Followed this almost to the letter for Christmas dinner. Was a little hesitant on pulling is out at 120. Checked it after resting for 1 hour it was close to 130 and was perfect. Would have been overdone if left in longer. I used cherry wood made the best dinner on record at my house. This guy knows his stuff.
Did this up tonight and as said in the video I pulled the beef off at 122 and let it rest for an hour. Internal came up nicely to 130 and then served it up. Perfectly done. One conversation my brother and I were having though, fat cap up or fat cap down as I did it?
I use my fat as a shield. If my heat source is coming from the bottom – I go fat down. If my het source is coming from the top – I go fat up.
Would you follow this the same for a beef tenderloin?
Yeah – just watch those internal temps.
Hey brother, I been watchin some of yer videos, Love them. Thanks.
I got me a chicken pan and have made the jalapeno things several times. Spatchcock chicken many, butt and have my first strip loin roast on the pellet smoker right now at 225. it’s at 108°. I’m gonna pull at 120 just like you said. I’ll let you know how it turns out. Thanks again Malcom for all the good videos.
Thans for another great plan! The pork belly burnt are probably my favorite but we can’t eat them every day…
good video, thanks. where do I find your rub recipes?