Striploin roast

36onslow

Has anyone ever done a strip loin roast ? What do you recommend for the smoking process? 

JustineCaseyFeldown

when in doubt, remember, a roast is a roast is a roast.

cook it however you have the most success or prefer your roasts to be done (reverse sear, indirect low and slow, indirect at higher temps).

going to be hard to have a bad meal as long as you take it off at your preferred temp

Biggreenpharmacist

I reverse sear them, but cook them pretty low in the beginning. 225 most of the time up to 120. Then tent with foil and pull the platesetter and crank up the heat to sear. I like them a lot. I have one in the frig now to cook in a week or two. Heres one I cooked a while back. 

36onslow

Biggreenpharmacist said:

I reverse sear them, but cook them pretty low in the beginning. 225 most of the time up to 120. Then tent with foil and pull the platesetter and crank up the heat to sear. I like them a lot. I have one in the frig now to cook in a week or two. Heres one I cooked a while back. 

Looks great
What was your final internal temp?

Biggreenpharmacist

I didnt even check it to be honest. I just seared it (at about 500- I dont go nuclear because I dont wanna burn all the hair off my arms flipping it). Wife doesnt like it super rare and by pulling at 120 then searing I usually have good results. 

blind99

Love strip roasts. If it's really big you can slice off a few steaks and freeze for later. 

If you reverse sear, be ready, it can make some really big flames. 

And dont  feel like you have to make it all complicated. Nothing wrong with roasting it indirect at 350 until done. (Around here, pull when IT 130, tent, slice when ready to eat.)

StillH2OEgger

Big Pharm -- That looks absolutely delicious.

36onslow

36onslow

Going on soon

36onslow

Indirect at 225 or 250 then sear. Do I need a water pan?

JohnnyTarheel

No water pan

Hans61

No to the water pan 

Biggreenpharmacist

No water pan

36onslow

JohnnyTarheel

Goona be good!!

36onslow

I hate fighting with temps in the wind
F this .. I'm buying a flameboss 200 online tonight lol

YukonRon

Good move. Last two cooks I did was in a wind chill of -9F and a day with winds of up to 40 mph. Killed my thermometer.

36onslow

too much sear on the top but tasted so good. Just how I wanted it.

Hans61

Good job!

JustineCaseyFeldown

you'll find that fat typical burns during a sear.  i don't mind it in some amount.  but in the future i generally air dry for a few days and then just roast.  it stays mahogany brown and crisps up nicely.  no searing required.

looks good though, either way

nolaegghead

If you cut it across the grain, you don't have to chew it as much.

nolaegghead

Not that there's anything wrong with the way you did it.

36onslow

nolaegghead said:

Not that there's anything wrong with the way you did it.

I see what you mean but it was very tender !

36onslow

JustineCaseyFeldown said:

you'll find that fat typical burns during a sear.  i don't mind it in some amount.  but in the future i generally air dry for a few days and then just roast.  it stays mahogany brown and crisps up nicely.  no searing required.

looks good though, either way

You air dry it ? Explain 

nolaegghead

36onslow said:

JustineCaseyFeldown said:

you'll find that fat typical burns during a sear.  i don't mind it in some amount.  but in the future i generally air dry for a few days and then just roast.  it stays mahogany brown and crisps up nicely.  no searing required.

looks good though, either way

You air dry it ? Explain 

A common technique where the roast or fowl is placed uncovered on a rack in the fridge for a day or two to dry on the outside.

JustineCaseyFeldown

a day or two or forty-five

but even a couple days helps

36onslow

JustineCaseyFeldown said:

a day or two or forty-five

but even a couple days helps

Doesn't the meat go bad after 3 or 4 days ?

Phatchris

http://eggheadforum.com/discussion/1200763/pro-tip-if-you-wanted-to-serve-a-45-day-dry-aged-roast-for-christmas-dinner-its-too-late-but/p1

DMW

36onslow said:

JustineCaseyFeldown said:

a day or two or forty-five

but even a couple days helps

Doesn't the meat go bad after 3 or 4 days ?

No

JustineCaseyFeldown

36onslow said:

JustineCaseyFeldown said:

a day or two or forty-five

but even a couple days helps

Doesn't the meat go bad after 3 or 4 days ?

You need to tell me what your definition of 'bad' is.