Our Christmas dinner tradition is to have a nice roast with all the trimmings. This year we smoked a New York Strip at my Son's house using his MAK 2 Star. The 8 pound NY top loin was hickory smoked at 240ºF until the internal temperature reached 135ºF. Rested under a foil tent for 15 minutes before carving. Served with baked potatoes and a nice green salad. Course we had munchies up the wazoo during the day - deviled eggs, stuffed mushrooms, guacamole dip, spinach dip, crab mold ... Let me just say that it was scrumptious and enjoyed by all!!!
Are there better cuts of beef than a NY strip? Yes there are - like Prime Rib/Rib Roast or Ribeyes which are essentially the same except the bones have been removed. But for the price of $4.99/lb you can't go wrong with a New York Top Loin when properly smoked. It came out so tender and juicy!
Started with a 16 lb Choice grade New York strip at Costco and trimmed the fat cap and silver skin off. Cut the roast in half for our Christmas feast and cut the other half into eight 1 inch thick steaks. Vacuum sealed the steaks into packages of 2 for grilling later.
