pam's smoked ny strip loin roast
yield 6 serving(s)
prep time 10 Min
cook time 3 Hr
Ingredients For pam's smoked ny strip loin roast
ny strip loin roast, whatever size you prefer
kosher salt and fresh ground pepper
How To Make pam's smoked ny strip loin roast
1This piece of meat is basically NY Strip steaks before they are cut into steaks. Select a roast with a nice fat cap on it.
2TWO 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.
3Place on a rack over a drip pan in the fridge and let sit UNCOVERED for 2 days. Really. Do it.
4Preheat your smoker to 215 degrees. Place the roast directly on the smoker rack fat side up. Insert temperature probe.
5Add 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.
6Remove 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.
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