Recipe Section > Beef

Smoke-Roasted New York Striploin Roast

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pmillen:
Ingredients

  1   New York Striploin
~1  Cup of beef rub, your choice (I used Pappy’s Prime Rib Rub)
~½ Cup of Worcestershire sauce (you’ll need enough to make a paste of a consistency that you like)

Directions

* Trim all of the fat and silverskin from the loin so that the rub will reach the meat.
* Mix the rub and Worcestershire sauce to a paste consistency that easily spreads and adheres to the loin.
* Liberally apply the rub paste to the loin’s top, bottom and sides.
* Wrap the loin in plastic wrap and put it in the refrigerator overnight.
* Preheat the smoker to 225°F.
* Remove the New York Striploin from the refrigerator and remove the plastic wrap.
* Dust the loin again with the beef rub.
* Roll the loin when the internal temperature (IT) reaches 60°F.  (Optional)
* Pull the loin when the internal temperature reaches 120°F.
* Reverse sear the loin on all sides for about 15 minutes total.  Do not allow the IT to exceed your desired serving temperature minus about 7°F.
* Rest the roast about 10 minutes, carve and serve.
NOTE:  I use a different rub almost every time I smoke-roast beef.  As listed, this time I used Pappy’s Prime Rib Rub.  All 9 family members, who regularly eat my smoke-roasted beef, said that this is the best ever.  I agree.  Oh, it's goooood.


I thumbed through the Striploins.  This looked like the best selection.  Fourteen pounds.


This is what it looked like out of the cryovac.  Not bad.


This is what the hidden side looked like.  I wanted to trim it down to the bare meat to ensure good rub coverage.


The fat side after trimming.  I nicked this one up pretty good when I got a bit frustrated (very sharp knife).


Three and a half pounds of trimmings that I rendered into tallow.

It was quite good.  I'm going to try Pappy’s Prime Rib Rub on other cuts.  I may have found the rub I stay with.

BigDave83:
Sounds interesting. I would love to do something like that, but I don't have enough people to eat it but the ones that would come would all want it ruined by having it well done and I would want it closer to raw.

I have come to the conclusion it is easier to cook for her family because I can not over cook a piece of meat for them.

yorkdude:

--- Quote from: BigDave83 on September 02, 2020, 08:57:31 AM ---Sounds interesting. I would love to do something like that, but I don't have enough people to eat it but the ones that would come would all want it ruined by having it well done and I would want it closer to raw.

I have come to the conclusion it is easier to cook for her family because I can not over cook a piece of meat for them.

--- End quote ---
Identical situation at our house, not enough people and the ones that would eat it just murder it after I cook it the way I think it should be, just bugs the heck out of me.

Bar-B-Lew:
You guys should make one how you want it and then slice it or cut it how you want, vac seal and freeze.  Make your meals for you as you want.  That's how I do it in my house and I eat that stuff for lunch or on nights that I know my wife and I are on different schedules and there will not be dinner cooked.

Brushpopper:

--- Quote from: BigDave83 on September 02, 2020, 08:57:31 AM ---I have come to the conclusion it is easier to cook for her family because I can not over cook a piece of meat for them.

--- End quote ---

Same here.  They don't understand the red is myoglobin, which is a protein found in meat and makes it tasty.  Hope I spelled that right.

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