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pam's smoked ny strip loin roast

Recipe by
Pamela Rappaport
The Villages, FL

If you want a tender, juicy, lightly smoked piece of roast beef, give this a try. I use an electric Masterbuilt smoker for my smoking recipes.

yield 6 serving(s)
prep time 10 Min
cook time 3 Hr
method Smoke

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

  • 1
    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.
  • 2
    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.
  • 3
    Place on a rack over a drip pan in the fridge and let sit UNCOVERED for 2 days. Really. Do it.
  • 4
    Preheat your smoker to 215 degrees. Place the roast directly on the smoker rack fat side up. Insert temperature probe.
  • 5
    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.
  • 6
    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.

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