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12:10PM NY Strip Loin Hits The Smoker
Cavetools Magnetic Meat Temperature Guide Newly Affixed To the Smoker
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.
The Kettle Will be Fired Up Now To Sear The Meat after Resting For a Half Hour
After The Sear Place Offset The Coals To Wait Til It Hits 125 Degrees.
Pulled Off And Resting-
The Money Shot-
One thought on “NY Strip Loin On The @WeberGrills Smokey Mountain Smoker Using @Cavetools Magnetic Meat Temperature Guide”
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!