Smoked New York Strip Roast (Strip Loin Roast) - Hey Grill, Hey (2024)

FAQs

How long do you smoke a New York Strip Roast? ›

Preheat a smoker to 225°F. Add the seasoned strip roast to the smoker and cook until the internal temperature reaches 120°F for rare, or 130°F for medium. This will take about 35 minutes per pound of meat to cook the roast to rare. This means, approximately 3.5 hours for a 6 pound roast.

Set the temperature to 225 degrees during the cook. Smoke the NY strips for about 40 minutes and turned them over after 20 minutes. Remove the steaks from the grill and turn the heat up to high. I want to put I nice crust on the steak and finish the steak off at the higher temperature.

New York Strip Roast goes by many names. Also known as strip loin roast, top loin roast, and simply strip roast, it's a pretty tasty cut of meat from the loin area behind the backbone. These muscles aren't used much, making the New York strip roast incredibly tender, juicy, and flavorful.

You can use any type of smoker for this cook and don't add too much wood. Let strip loin cook for 2 hours at a constant 250 degrees F (120 degrees C). Once internal temperature reaches 120 degrees F (50 degrees C) cover the Smoked New York Strip Loin with aluminum foil and allow it to rest for 1 hour.

Preheat smoker to 250° F. Place chuck roast in smoker and smoke until it reaches an internal temperature of 165° F to 170° F (4 to 6 hours). Wrap tightly in 2 layers of foil or peach paper and return to smoker until internal temperature reaches 200° F to 205° F (45 minutes to 1 hour).

Smoked chuck roasts can also be braised in the smoker using an aluminum foil pan and some liquid for shredded beef that will be used for barbecue sandwiches, tacos, burritos, and more. Chuck roasts are usually smoked at 225℉ (107℃) for 2 hours per pound or 1.5 hours per pound at 250℉ (121℃).

Striploin is cut from the short loin of a cow; this is at the back of the animal behind the ribcage. Because the muscles in the back of the cow are not worked much, the meat is extremely tender and enjoyable. Striploin is known for its beefy flavour and marbling which is loved by many different people.

When the tenderloin is removed from the short loin, the beef strip loin remains. This subprimal is only about 16-18 inches long and will yield 11-14 steaks, depending on thickness. The New York strip is cut from the beef short loin, sometimes with the bone attached but most often as a boneless steak.

A New York Strip Roast is a leaner, less expensive take on a standing prime rib roast. While you may think you are sacrificing flavor, because a New York Strip has less marbling than a prime rib roast, the results are spectacular.

Increase or decrease cooking time as needed to reach ideal internal doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F. Place the steaks on the resting butter.

What is the difference between a ribeye roast and a New York Strip Roast? ›

Lots of marbling means more fat, which is why ribeye has such a juicy, melt-in-your-mouth flavor when it's cooked properly. The New York Strip is leaner than the ribeye, but it is still decently marbled and has a rich flavor.

One thing to remember, the best steak should be cooked on high heat to sear in the flavor. Set the pellet grill, the gas grill, or the charcoal grill to around 400 degrees. Using the "hot spot on the grill" place the seasoned steak on the grill. Cooking for about 8 minutes per side.

Smoked Chuck Roast is smoked at 225° for 2 hours per pound, or 250° for 1 ½ hours per pound. This does not include time for resting the meat, usually 1-2 hours for best results.

The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium. The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.

It will take approximately 2 to 2 1/2 hours to smoke a 5-pound top round roast. The total time it takes to smoke your roast will vary every time you cook it. The best way to determine if your roast is cooked through is to use a meat thermometer and cook until the internal temperature reaches 130 degrees F.

Sear it on the top, bottom, and sides for one to two minutes each, or until each side is nicely browned. Place the pan in the oven uncovered. Cook the beef until a meat thermometer inserted through the in the thickest part registers your preferred degree of doneness.