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

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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-


Boneless NY Strip Loin Roast Live Smoke Sunday Morning

Follow along with this morning’s live Boneless NY Strip Loin Roast Smoke at www.northeastbbq.com



Here’s tomorrow’s victim.

Update 6:00AM

Bust the Loin Roast out of the package and prepare the rub.

Cut a criss-cross pattern in the fat cap to get the rub to penetrate in there and create a nice flavorful bark on top.


When I selected this particular NY Strip Loin Roast I looked for the one that had the most fat throughout as this fat will render fantastic flavor through the slow smoking process when it renders down.


Start out by slathering on a coating of EVOO and coating it with coarse salt and black pepper.


The next layer of flavor will be a coating of Montreal steak and chop seasoning.


We’ll let her sit for an hour or so while we build our smoke using the minion method in the Weber Smokey Mountain Smoker.

Set up the charcoal basket with a ring of briquettes and an empty center.  Two pieces of apple wood from Russell orchards and a sprinkling of Cherry wood chips.


Prepping the smoker with the @webergrills Charcoal chimney inverted and 12 briquettes inside. Placed a upside down espressos can in top of the Smokey Joe then placed a Weber lighter cube on top of that. Don’t want this mornings smoke session to go to hot so we will dump the 12 lit briquettes in the center of the minion method set up of unlit coals in the bottom of our Weber Smokey Mountain Smoker.


Once the coals in the chimney are glowing red and the ones on the top are ashed over they are dumped into the center of the charcoal basket in the bottom of the Weber smokey Mountain.  Looking to build the temp gradually to 250 degrees for the duration of the smoke.


Now we wait for the temps to climb.  When the smoker temp reaches 225 I’ll close one or two of the bottom vents and try to get it to settle in at 250.  I find if you let it rip and don’t adjust your vents before you hit your target temp the heat can get away from you and it’s easier to get in front of it and slow it down rather than knock it down and have to fiddle with it a whole lot more.

Update 7:15AM

Loin Hits The Smoker


Update 8:50AM
Hits 120 internal and I pull it off and double wrap it in foil for an hour to bring it to a final temp of 125 for a nice rare condition.

10:45 Update

So when I unwrapped it and took an internal temp it only read 110 and  didn’t seem done.  So I fired up the kettle and put 3/4 chimney of briquettes into the charcoal baskets.

Going to sear it and then put it offset to bring internal temp to 125



So I took it off and wrapped it again once the temps got to 122.  After a half hour wrapped cut into it and I can’t explain how tender and delicious it is.  I will never pass this cut of beef up again when it’s on sale at that price.  And thanks to Bill O’Connor from North Shore Kid who called to let me know about the sale at Stop and Shop East Gloucester yesterday.