12# boneless loin strip

[John Griffin]

Picked up a 12# boneless beef loin strip @ Sam;s

I was wondering what the best method would be?

Was thinking maybe smoke low then later slice into steaks and finish on grill???

Or am I completely off on this!

Would love any guidance on this.

Thanks

 

[Pat Smith]

My experience, and that of others that have posted about this cut of meat, is that a higher temp - say 325 - works best with this cut of roast. About 18 minutes per pound to Med-Rare/Medium, but start checking about an hour in.

You could take it to rare then slice and finish off on the grill - I did this once with a rib-eye roast that was still partially frozen in the middle when I put it on the cooker.

I like a nice spicy rub on the outside - or something like TheSlabs.com "Wow Up Your Cow".

The only no-no for a nice roast like that would be to over cook it!

Pat

 

[Dave from Denver]

Think about dry aging it and then cutting into steaks for grilling.

 

[Jay Rogers]

+2 on steaks. Cut off mostly steaks (1.5-2 inches thick). If you want a roast, Cut a roast of, too. But you'll want steaks.

For the roast, IF you want smoke flavor, use reverse aear method. start low until you hit 110-115, then get the fire cranking and sear it.