NY Strip Loin On The @WeberGrills Smokey Mountain Smoker Using @Cavetools Magnetic Meat Temperature Guide

Follow along at www.northeastbbq.com

12:10PM NY Strip Loin Hits The Smoker
20151227_121356-01-picsay.jpg

Cavetools Magnetic Meat Temperature Guide Newly Affixed To the Smoker

wp-1451246634421.jpg
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.
wp-1451246221298.jpg

The Kettle Will be Fired Up Now To Sear The Meat after Resting For a Half Hour

wp-1451248515367.jpg

After The Sear Place Offset The Coals To Wait Til It Hits 125 Degrees.

20151227_154243-01-picsay.jpg

Pulled Off And Resting-

wp-1451250057128.jpg

The Money Shot-

wp-1451252668156.jpg

One Reply to “NY Strip Loin On The @WeberGrills Smokey Mountain Smoker Using @Cavetools Magnetic Meat Temperature Guide”

  1. The taste was incredible. A really defined smoke ring and peppery crunchy crust was the perfect compliment to the moist fibers of the tender beef in the center. Thanks for the opportunity to come for a taste Joe!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s