New York Strip Steak (1)
from the cryovac packaging and blot off any excess liquid with paper towel. Place the roast on a large platter or prepping surface and coat the outside with
Olive Oil (to taste)
. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Garlic Powder (to taste)
To add extra flavor and texture on the outside, layer with
Killer Hogs Steak & Chop Rub (to taste)
. Let the Smoked New York Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.
Set smoker at 250 degrees F (120 degrees C). Throw on just 2 chunks of Hickory before the Strip Loin goes on the pit. 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. This will give it plenty of time to carry over to 125-127 degrees F (51-52 degrees C) in the center. If you take it to a higher temperature the outer edges will be over-done, so shooting for rare in the middle will give you the best results.
Serve the Smoked New York Strip Loin in ½” slices (about 12oz of meat) for dinner size servings. Be sure to collect the Jus from the platter to drizzle over it.