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How would you cook a boneless strip roast?

KiterTodd
KiterTodd Posts: 2,466
in EggHead Forum
Harris Teeter had a sale. $7/lbs. instead of $13.  So I bought a 5 pounder. Wondering if I should save it for Christmas... or do a test cook and buy another. 

It’s a nice looking cut. But since it’s leaner than my typical brisket or chuck slow cooks, I’m not sure how to prepare it without drying it out. 

Thanks!
LBGE/Maryland
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Comments

  • 500
    500 Posts: 3,180
    I would dry brine it with kosher salt for an hour or so, then season and smoke indirect at 275* to 120* IT, then reverse sear at for a minute per side to char up at 550*~600*.  No need to rest. You could cut on the board with some fresh herbs and garlic for a “board sauce”.  
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • KiterTodd
    KiterTodd Posts: 2,466
    500 said:
    I would dry brine it with kosher salt for an hour or so, then season and smoke indirect at 275* to 120* IT, then reverse sear at for a minute per side to char up at 550*~600*.  No need to rest. You could cut on the board with some fresh herbs and garlic for a “board sauce”.  
    Question on the dry brine... is this a light salting where you don't rinse it off?  Like, I dry brined a turkey with 3 tbsp of kosher salt for a day and it was awesome! Didn't rinse off the salt (wasn't that much spread all over the bird)

    That sounds simple and awesome.  Thanks for that.

    LBGE/Maryland
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  • Photo Egg
    Photo Egg Posts: 12,132
    Send it to me. I’ll post step by step instructions.lol
    It’s nothing like a brisket or a chuck roast.
    It’s a 5 pound, boneless, strip steak.
    Season it real good, put it on a wire rack on a small cookie pan and into the fridge to dry brine for 24-48 hours.
    Cook it raised direct or indirect at about 300-325, flipping as needed, with minimal smoke wood, till internal temp about 120. Rest on wire rack at least 20-30 minutes before cutting.
    Or follow any recipe for prime rib roast/standing rib roast.
    You got this, no problem!

    Thank you,
    Darian

    Galveston Texas
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  • Nature Boy
    Nature Boy Posts: 8,687
    Good tips already. Bottom line is you will want a flavor crust on the outside with a little char, but you cannot and will not overcook that thing. Do not do it. @Photo Egg and @500 are on the money with two totally different techniques. Common point between the two suggestions is don't overcook it. Have fun!
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • StillH2OEgger
    StillH2OEgger Posts: 3,830
    Treat it like a prime rib. I don't think a sear is necessary, especially with a good dry brine, though others may prefer it. You should be able to get a decent crust without searing. This is a great cook, especially for $7 a pound.
    Stillwater, MN
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  • KiterTodd
    KiterTodd Posts: 2,466
    So, is a dry brine on this just like I've done on a turkey?
    (2 Tbsp of kosher salt and seasoning.  Don't rinse after. Cook directly after dry brine period)
    LBGE/Maryland
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  • Photo Egg
    Photo Egg Posts: 12,132
    KiterTodd said:
    So, is a dry brine on this just like I've done on a turkey?
    (2 Tbsp of kosher salt and seasoning.  Don't rinse after. Cook directly after dry brine period)
    Yes, on a wire rack so it can breath and dry top and bottom. It will be great!
    I still carefully flip half way through drying.

    Thank you,
    Darian

    Galveston Texas
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  • Canugghead
    Canugghead Posts: 12,074
    Dry brine and Joetisserie at 250?
    canuckland
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  • DainW
    DainW Posts: 159
    edited December 2020
    Good advice above. Treat it like prime rib. Did one for Christmas last year and it turned out great. Like a little bit leaner prime rib. This one was reverse seared with a Tuscan wet rub I got from all things bbq  








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  • KiterTodd
    KiterTodd Posts: 2,466
    Okay, I’m going to dry brine it with some rosemary and garlic for a couple days. 

    Then I’ll Joetisserie it at 325 (?) (I usually roast at 350 but someone suggested a lower temp.) 

    And, as recommended, I will pull at 120 and let the bugger test. 🙂

    Thank you, as always, for the great advice. 
    LBGE/Maryland
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  • northGAcock
    northGAcock Posts: 15,171
    Remind me, where are you located? JKOC that’s a nice cook right there. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • AprèsSki
    AprèsSki Posts: 131
    Costco (SLC, UT) had them for the same price yesterday. I just trimmed a 19lb roast and will cook raised indirect at about 250 after 2 days of dry brining with salt, pepper and onion and garlic powders. I'll pull at about 120.

    It will be going to numerous friends as takeout and finish at home Christmas dinner with directions to quickly sear before serving alongside mashed potatoes, green beans and Meathead's Secretariat sauce.  

    BTW A 19 pound roast does not fit on a half-sheet pan.
    Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City
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  • westernbbq
    westernbbq Posts: 2,490
    I got one at safeway..mismarked at $2.99 per lb.  I went to butcher counter asking if this was accurate.  The answer i got was, "As long as you don't put it back on the display case, we cannot correct the price. "   shoulda been $6.99 per lb but coded as hamburger on sale...

    Soooo, i will trim it and cut 1" to 1.5" steaks out of it...

    Score!
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  • Mark_B_Good
    Mark_B_Good Posts: 1,601
    I just did a blade roast ... see my recent post under rib roast (yes, it's turned into an ongoing beef roast thread now).  

    Rotisserie at 275F ... internal to 137F ... rest for 20 minutes. I didn't even baste.  I just plastered the mustard on and then went nuts with Keg seasoning before I cooked it, overnight in the fridge.  When I took it off, I drizzled olive oil on her, sprinkled some oregano and then drizzled honey all over the outside crust.  It was sweet oh my goodness!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • KiterTodd
    KiterTodd Posts: 2,466
    Mark_B_Good said:
    I just did a blade roast ... see my recent post under rib roast (yes, it's turned into an ongoing beef roast thread now). 
    Thanks, Mark.  I just read your post and added a question at the end.  Hopefully somebody finds that. :smile:   I'm kinda uncertain on cook temp and pull temp as I am reading so many conflicting opinions.  Going for a MR to M finish.  I don't have a jiggly red flesh crowd here and want everyone to enjoy their holiday meal.

    LBGE/Maryland
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