Smoked Beef Strip Loin Roast | NY Strip Loin Roast on Ole Hickory Smoker

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Today I want to share with you my recipe for Whole Smoked Strip Loin Roast. The Beef Strip Loin Roast is cut from the Short Rib section of a cow. Beef Strip Loin roast is very tender and makes excellent Roast Beef. It’s not as pricy as a Prime Rib Roast but when cooked properly its every bit as tasty.

First step after purchasing your Beef Strip Loin Roast is to remove it 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.

First seasoning is my Killer Hogs AP Seasoning. It gets a good dose of the AP on the outside. Don’t be shy with the seasoning because we want to build up a nice crust and a piece of beef this size can take a lot of seasoning. To add extra flavor and texture on the outside, I layer on my Killer Hogs Steak & Chop Rub.

Let the Strip Loin rest for at least 1 hour after seasoning. This gives the salt and spices ample time to work into the meat.

For the cooking process I’m using my Ole Hickory smoker running at 250 degrees. 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, just keep you temps in the 250 range and don’t add too much wood. The entire cooking process only takes a couple hours and you don’t want to over smoke it.

The Key to turning this Beef Strip Loin Roast into a masterpiece is monitoring the internal temperature. Stick the probe into the center of the Strip Loin and set the alarm for 120 degrees. Close the lid and let the pit roll. For a Beef Strip Loin Roast this size it takes a little over 2 hours of cook time at a constant 250 degrees.

When the alarm sounds, verify the center of the Beef Strip Loin Roast is 120 degrees. Go ahead and take this Beef Strip Loin Roast off the pit and place it on a large platter. Cover the beef roast with aluminum foil and allow it to rest for 1 hour. This will give the NY strip roast plenty of time to carry over to 125-127 degrees in the center.

I suggest you serve the beef Strip Loin in ½” slices (about 12oz of meat) for dinner size servings.

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