Smoked Kansas City Strip Roast
The Kansas City Strip and the New York Strip are the same cut of beef. Restaurants in New York City in the 1930's decided they couldn't sell a fancy steak named after Kansas City (where the stockyards and slaughterhouses were located). So, they just started calling it a New York Strip. For the purposes of this post I am choosing to call it a Kansas City Strip even though when I bought the 8 pound Choice grade strip at Costco it was labelled as a New York Strip. The strip is cut from the larger end of the top loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender.
As previously stated in my Trimmed New York Strip Roast post, I took an 8 pound strip and cut it into two 2½ pound roasts and the remainder of the strip into 1½ inch thick steaks.
Removed the fat cap and trimmed away any silver skin of a 2½ pound Kansas City Strip Roast. By now, you should have read/learned that I prefer to rub roasted garlic extra virgin olive oil on all sides of my meats to use as a glue for the dry rub. Liberally seasoned all sides of the strip roast with Pete's Western Rub (page 169 of my cookbook - The Wood Pellet Smoker and Grill Cookbook). Wrapped the seasoned Kansas City Strip Roast with plastic wrap and refrigerated overnight.
Preheat your wood pellet smoker grill to 240ºF using CookinPellets.com Premium Perfect Mix hard wood pellets. For a roast of this size I like to use my Green Mountain Grills WiFi controlled Davy Crockett grill. Smoked the Kansas City Strip Roast on a Teflon grill mat for approximately 2 hours until the internal temperature reached 135ºF. Rested the smoked roast loosely under a foil tent for 10 minutes before slicing against the grain. The results were a succulent , tender, full flavored medium-rare Kansas City Strip roast. Served with some fried potatoes and steamed broccoli ... Enjoy!