Smoked New York Strip Loin
Why is it called a 'New York Strip Loin'? ... Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it has since been referred to as a New York strip loin. A New York strip loin - sometimes called the top loin, or Kansas City strip - is a succulent, lean, tender, full-flavored roast.
This recipe is extremely easy and the smoked results are mouth watering and succulent. Preheat your wood pellet smoker-grill to 240ºF with CookinPellets Premium Perfect Mix. The 3 pound roast was a perfect size for my Green Mountain Grill Davy Crockett. Smoked the New York Strip Loin 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.
Cut a 3 pound roast from an entire New York Strip Loin, removed the fat cap, and trimmed away any silver skin. Rubbed roasted garlic extra virgin olive oil on all sides and seasoned the roast liberally with Pete's Western Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrapped the seasoned roast with plastic wrap and refrigerated overnight.