Christmas Eve Boneless Strip Roast Results

Thanks for the tips, figured I'd share the results! I had a plan... my plan was cook at 325 and pull at 125 as family likes MR to M. Things don't always go to plan... had a long power outage when the internal temp was hitting 110 which stopped the JoeT, the FlameBoss and everything else! I wasn't worried about the Egg, I knew that'd be fine and I already had a nice crust on it from the first hour of cooking AND the fat side was facing the coals so the meat was protected... BUT, I was distracted and didn't get back to it until it was at 135.  Still, great cook.  Results;

This was a 5lbs boneless strip roast. It came out great. I'll do this same method for a bone-in or prime-rib the next time I get one!  I put this bugger in the fridge for a 2 day dry brine.  Before and after photos;

Here it is ready for the fridge. I was going for a rosemary salt rub. I mostly followed THIS

 recipe, but the only fresh herb was the rosemary. (and I cut the recipe down)

After 2 day dry brine;

This was a great RUB, I'll use it again for sure;

So, I decided to open up the vents and let the grill get up close to 400 so I had some nice coal action to sear it. As soon as I put the meat on I closed the vents and let the Flame Boss watch it drop to 325 and then hold that temp.  It worked out beautifully (until I lost power). Pic is when I just put it on;

Just off the grill.  Pulled at 135, some spots probed higher. I meant to pull it at 125.

Since I lost power, I had to move the potatoes from the oven to the egg and the brussel sprouts as well.  All good, I think we were better for it and will do it this way next time.  The brussel sprouts cooked pretty quick and was the right amount of time for the meat to rest.

I was in the middle of an au jus reduction on the stove, so I finished that up as well. (reduced and strained out the veggies).

Beef rested and ready to slice;

Sliced for service!

Meat was excellent.  As I said, while I would have ideally pulled it a little sooner the flavor and tenderness of this was great.  I was a little concerned that my brine would be too strong of a salt or rosemary flavor but it was just perfect.  When you had a bite with the crust on it, the flavor was incredible. Strong but delicate, if that makes sense. I did this over FOGO Super Premium and enjoyed the lump taste without any other wood flavoring added.

Will be adding this cook to the rotation.  THANKS for the help and MERRY CHRISTMAS!