Why not Hickory smoke a New York Strip, USDA Choice Beef Top Loin, rather than a traditional Prime Rib or Ribeye Roast? That was my question while at Costco comparing roasts and prices. Since the 12½ pound USDA Choice NY Strip was $4 to $6 less per pound I made the decision to use the same Low-and-Slow technique I use on Prime Rib/Ribeye roasts and see what the results would be. I'm glad I decided to try it - not only because I saved between $48 - $72 but because the NY strip turned out to die for! My oldest Grandson, who is an extremely picky eater, couldn't get enough. He ate 3 slices and his younger sisters ate 2 and 1 respectfully!! Made me proud and happy to see them enjoy it so. Best of all, I still have the second half of the NY strip roast in the freezer.
Costco only carries two grades of Beef - USDA Choice and Prime. For Low-and-Slow Select Grade work fine but you'll never go wrong using Choice grade. The other half was vacuum sealed for freezing.
Removed the Fat Cap and trimmed any excess fat. Rubbed the 6½ lb NY strip with Roasted Garlic Extra Virgin Olive Oil and Fagundes Prim Rib & Roast seasoning. Wrap in plastic and refrigerate overnight.
Preheated my MAK 2 Star Wood Pellet BBQ Smoker-Grill to 240ºF using Pacific Pellet Hickory Gourmet BBQ wood pellets. I always use a Frog Mat to keep the meat from sticking to the grills.
Smoked the NY Strip at 240ºF until the Internal Temperature of the roast reached 135ºF.
Rested the smoked NY Strip under a loose foil tent for 20 minutes before slicing and serving.
Tom Potthoff
I have smoked many whole rib eyes but never a strip loin and wanted to try one for this Christmas. My specific question is my smoker is at my farm in east texas and I wanted to smoke the meat on Wednesday and then serve it on Sunday. I have done some ribeyes in advance and they have turned out fine (no one in the family likes rare cuts) but the rib eyes have more fat and was wondering if the strip loin would dry out waiting those 4 days. Was thinking of smoking it on oak at 225 until an internal temperature of 120(?) removing, wrapping in foil and then Sunday rewarm at 200 degrees in either the oven (wrapped?) or possibly on my large outdoor grill. Would appreciate your thoughts.
smokerpete
I can honestly say Tom that I have never smoked a whole ribeye or NY strip days in advance and then finished cooking it while reheating it for the main event. I have eaten them days later cold and slightly reheated in the microwave and they were delicious.
Yes, a ribeye does have more marbling (fat) in the meat but I don’t see where that would impair you from using the same reheating technique for a NY strip. Removing the roast when smoking at an internal temperature (IT) of 120ºF gives you plenty of room to finish cooking it to your family’s preference in an oven at 200ºF. I like to cook mine to an IT of 135ºF. AT 135ºF it’s perfectly cooked but may be too pink for some. You could make some Au Jus sauce and dip a slice in it till it turns a bit more brown. It’s how most restaurants take care of their prime rib customers.
If you have a vacuum sealer I would highly recommend using it on the pre-cooked roast once it’s come down to room temperature after the cook. Refrigerators can dry out meat especially wrapped in foil. If you don’t have a vacuum sealer then double wrap it tightly with plastic wrap before placing it in the fridge.
Do you have the ability to cold smoke? If so you could cold smoke the NY strip for an hour or so … wrap it in plastic and fridge till Sunday. On Sunday you could then cook it in the oven and you’ll have that smoked flavor and a freshly roasted strip to your desired IT.
Matt
I have a cut that’s about the same size as yours -6.3 lbs. You don’t give any indication of time though. About how long does it take to get to temp?
Pete Jautaikis
Looked back at my little black book(s) for 12/25/14 (I document every cook in detail) and here are my times for that cook using my MAK 2 Star
Preheated the MAK 2 Star to 240 degrees using Hickory for 30 minutes
Smoked the NY Strip at 240 degrees for approximately 3 hours. I remember doing a lot of research on the web and cooking forums and found that 240 degrees was the most common temperature used. There are many other ways to smoke a NY Strip but this is my favorite go to recipe. Easy Peasy!
Pulled the NY Strip when the internal temperature reached 145 degrees
Rested the smoked NY Strip Roast loosely under a foil tent for 20 minutes before slicing against the grain
Matt
Thanks!