Smoked New York Top Loin Roast

posted in: Beef 0
Smoked New York Top Loin
Smoked New York Top Loin

Smoked New York Top Loin Roast

Smoked New York Top Loin Roast - Our Christmas dinner tradition is to have a nice roast with all the trimmings. This year we smoked a New York Strip at my Son's house using his MAK 2 Star. The 8 pound NY top loin was hickory smoked at 240ºF until the internal temperature reached 135ºF. Rested under a foil tent for 15 minutes before carving. Served with baked potatoes and a nice green salad. Course we had munchies up the wazoo during the day - deviled eggs, stuffed mushrooms, guacamole dip, spinach dip, crab mold ... Let me just say that it was scrumptious and enjoyed by all!!!

Trimmed NY Strip
Trimmed NY Strip
New York Strip Steaks
New York Strip Steaks

Are there better cuts of beef than a NY strip? Yes there are - like Prime Rib/Rib Roast or Ribeyes which are essentially the same except the bones have been removed. But for the price of $4.99/lb you can't go wrong with a New York Top Loin when properly smoked. It came out so tender and juicy!

Started with a 16 lb Choice grade New York strip at Costco and trimmed the fat cap and silver skin off. Cut the roast in half for our Christmas feast and cut the other half into eight 1 inch thick steaks. Vacuum sealed the steaks into packages of 2 for grilling later.

Rubbed on all sides of the trimmed New York strip with Roasted Garlic Extra Virgin Olive Oil and applied a liberal amount of Fagundes Prime Rib Roast Seasoning. Wrapped the seasoned roast in plastic and refrigerated overnight. Preheated the wood pellet smoker-grill to 240ºF using hickory wood pellets. Smoked at 240ºF for approximately 3 hours until the internal temperature reached 135ºF. Times are for estimates only - always cook to internal temperatures.

Seasoned NY Strip Roast
Seasoned NY Strip Roast
Hickory Smoked NY Strip
Hickory Smoked NY Strip
Resting NY Strip Roast
Resting NY Strip Roast
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