NY Strip Loin On The @WeberGrills Smokey Mountain Smoker

[captjoe06]

12:10PM NY Strip Loin Hits The Smoker
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151227_121356-01-picsay.jpg?w=936&h=936
Cavetools Magnetic Meat Temperature Guide Newly Affixed To the Smoker
https://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1451246634421.jpg?w=936&h=936
Loin pulled and wrapped in foil when it hits 120 degrees internal 2 hours and 38 minutes at 250 degrees on the smoker. It was a 5.5 lb loin.
https://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1451246221298.jpg?w=936&h=936
The Kettle Will be Fired Up Now To Sear The Meat after Resting For a Half Hour

[Pyle's BBQ]

Great job there. I actually like NY Strip loin over a rib roast. Can't wait to see the money shot.

[captjoe06]

https://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1451248515367.jpg?w=960&h=960

[Q Junkie]

My oh my that looks good. :clap2:
Waiting to see the finished product.

[captjoe06]

After The Sear Place Offset The Coals To Wait Til It Hits 125 Degrees.
https://northeastbbqdotcom.files.wordpress.com/2015/12/20151227_154243-01-picsay.jpg?w=960&h=960

[captjoe06]

Pulled Off And Resting-
https://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1451250057128.jpg?w=960&h=960
The Money Shot-
https://northeastbbqdotcom.files.wordpress.com/2015/12/wp-1451252668156.jpg?w=960&h=960

[JDM46]

:clap2::clap2: 2 slices please. creamy horseradish on the side.

[Mdboatbum]

We did a strip loin for Christmas dinner. Was the first time I'd seen them around here and they were on sale for $4.99/lb. I was pretty happy with it.
I've noticed they seem to be pushing them everywhere. I've also noticed the marbling on some of them is amazing. I looked through what the store had and some had zero marbling, but a couple looked almost like Kobe. Obviously I got the most marbled one I could find and it was delicious. At less than half the price of a rib roast, it was a no brainier.

[KevinJ]

Looks good

[cheez59]

The roast looks really good. I am slightly confused on your temp numbers though. You said you smoked in until internal was 120. Then you fired up the grill for the sear. After you seared it you rested it waiting for it to hit 125. Should it not have climbed past that temp when you took it off at 120 internal before the sear? Should it not have climbed past 125 when you seared it? I'm not being critical but rather curious.

[jasonjax]

I'd be all up on that. Well done... (not literally)

[Roguejim]

Beef rules!