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captjoe06
12-20-2015, 04:19 AM
This was on sale yesterday. I picked through a bunch to try to find the one with the most marbling.
Plan is to slather with EVOO, rub with Montreal seasoning, smoke at 250 til 120 internal then pull and wrap in foil for an hour or so.

Does anyone have any other suggestions as I've never cooked this cut of meat?

http://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1450563824671.jpg?w=936 (http://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1450563824671.jpg)
http://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1450563831434.jpg?w=936 (http://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1450563831434.jpg)

dport7
12-20-2015, 05:32 AM
Sounds like a good plan to me, I would trim some of the fat off the out side.

captjoe06
12-20-2015, 06:05 AM
Update 6:00AM
Bust the Loin Roast out of the package and prepare the rub.
Cut a criss-cross pattern in the fat cap to get the rub to penetrate in there and create a nice flavorful bark on top.
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_055538-01.jpeg?w=936
When I selected this particular NY Strip Loin Roast I looked for the one that had the most fat throughout as this fat will render fantastic flavor through the slow smoking process when it renders down.
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_055600-01.jpeg?w=936
Start out by slathering on a coating of EVOO and coating it with coarse salt and black pepper.
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_060011-01.jpeg?w=936
The next layer of flavor will be a coating of Montreal steak and chop seasoning.
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_060453-01.jpeg?w=936
We’ll let her sit for an hour or so while we build our smoke using the minion method in the Weber Smokey Mountain Smoker.
Set up the charcoal basket with a ring of briquettes and an empty center. Two pieces of apple wood from Russell orchards and a sprinkling of Cherry wood chips.
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_061446-01.jpeg?w=936
Prepping the smoker with the @webergrills (https://www.instagram.com/webergrills/) Charcoal chimney inverted and 12 briquettes inside. Placed a upside down espressos can in top of the Smokey Joe then placed a Weber lighter cube on top of that. Don’t want this mornings smoke session to go to hot so we will dump the 12 lit briquettes in the center of the minion method set up of unlit coals in the bottom of our Weber Smokey Mountain Smoker.
Once the coals in the chimney are glowing red and the ones on the top are ashed over they are dumped into the center of the charcoal basket in the bottom of the Weber smokey Mountain. Looking to build the temp gradually to 250 degrees for the duration of the smoke.
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_063324-01.jpeg?w=936
Now we wait for the temps to climb. When the smoker temp reaches 225 I’ll close one or two of the bottom vents and try to get it to settle in at 250. I find if you let it rip and don’t adjust your vents before you hit your target temp the heat can get away from you and it’s easier to get in front of it and slow it down rather than knock it down and have to fiddle with it a whole lot more.

IamMadMan
12-20-2015, 06:09 AM
Very nice set-up. I like the way you went into detail step by step.

Looking forward to seeing pictures of your finished product.

lantern
12-20-2015, 06:14 AM
I do these just like a prime rib and they are awesome. This roast is much easier to slice VERY thin and use on a variety of sandwiches.

Of course big steak slices work too but figured the thin sliced sammich meat idea was different.:biggrin1:

Jason TQ
12-20-2015, 06:16 AM
Great idea. I like it

captjoe06
12-20-2015, 07:14 AM
Update 7:15AM
Loin Hits The Smoker
https://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1450614423260.jpg?w=978

fuzzy1626
12-20-2015, 07:23 AM
Lookin good. I'll be watching.

cheez59
12-20-2015, 07:24 AM
Beautiful roast there. Looking forward to the finished pics.

Big George's BBQ
12-20-2015, 07:32 AM
Very Nice Looking forward to watching your progress Are you going to sear it too

captjoe06
12-20-2015, 07:38 AM
Very Nice Looking forward to watching your progress Are you going to sear it too

I'm gonna see what she looks like when she hits 120 internal. If she has a decent bark then I'll skip the sear.

captjoe06
12-20-2015, 09:23 AM
Update 8:50AM
Hits 120 internal and I pull it off and double wrap it in foil for an hour to bring it to a final temp of 125 for a nice rare condition.
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_085220-01.jpeg?w=960&h=960

captjoe06
12-20-2015, 10:20 AM
So when I unwrapped it and took an internal temp it only read 110 and didn't seem done. So I fired up the kettle and put 3/4 chimney of briquettes into the charcoal baskets.

Put a sear on it and now have it offset and have the probe in.

Should I take it up to 120 again?
Thanks for any advice
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_110310-01.jpeg?w=960&h=960
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151220_110629-01.jpeg?w=960&h=960

Randy3269
12-20-2015, 11:02 AM
I'd pull it off and eat it. Looks great from here.

captjoe06
12-20-2015, 12:30 PM
So I took it off and wrapped it again once the temps got to 122. After a half hour wrapped cut into it and I can’t explain how tender and delicious it is. I will never pass this cut of beef up again when it’s on sale at that price. And thanks to Bill O’Connor from North Shore Kid (http://northshorekid.com/) who called to let me know about the sale at Stop and Shop East Gloucester yesterday.
https://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1450636060857.jpg?w=960&h=960

Enrico Brandizzi
12-20-2015, 12:33 PM
It looks absolutely perfect!