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Last Night's NY Strip Loin Roast

FlaMike
FlaMike Posts: 648
edited November -1 in EggHead Forum
Thanks to all for the encouragement a few days ago to cook this NY Strip loin as a roast instead of just slicing it into steaks. Although I did get 7 steaks out of the 14 lb loin, the roast weighed in at about 5 lbs.

On the egg for about 15 min. Started at 500° indirect, then dwell to 325°. I used Hickory chunks, gave it a mild smoky flavor. (most of it burned up @ 500°)
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Added the temp probe when dome got down to 325°. Took about 2 hrs total to get to 145° internal, pulled and rested 15 min.
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Sliced steak-sized thickness. Sooooo tender and juicy. We had 5 very happy people last night. Most definitely a keeper.
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