Smoked New York Strip Loin Recipes

SMOKED NEW YORK STRIP LOIN

Steps:

• Remove the New York Strip Steak (1) from the cryovac packaging and blot off any excess liquid with a paper towel. Place the roast on a large platter or prepping surface and coat the outside with Salt (to taste). Season with Olive Oil (as needed), Ground Black Pepper (to taste), and Garlic Powder (to taste).
• To add extra flavor and texture on the outside, layer with Killer Hogs Steak & Chop Rub (to taste). 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.
• Set smoker at 250 degrees F (120 degrees C). 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 and don't add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C).
• Once internal temperature reaches 120 degrees F (50 degrees C) 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 F (51-52 degrees C) 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.
• 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.

PAM'S SMOKED NY STRIP LOIN ROAST

Steps:

• This piece of meat is basically NY Strip steaks before they are cut into steaks. Select a roast with a nice fat cap on it.
• TWO DAYS before you cook - Remove the meat from it's wrapper and pat dry. Generously salt with kosher salt and fresh ground pepper on all sides.
• Place on a rack over a drip pan in the fridge and let sit UNCOVERED for 2 days. Really. Do it.
• Preheat your smoker to 215 degrees. Place the roast directly on the smoker rack fat side up. Insert temperature probe.
• Add about 1/2 cup hickory chips to the smoker. We like this lightly smoked so that's all I use. If you like a heavier smoke taste add it more than once.
• Remove when the internal temperature reaches 125 degrees. I strictly go by internal temperature and not time. Let rest at least 20 minutes before slicing. The temperature will rise while resting and you should have a nice medium rare piece of meat.