top loin ( New York strip)

[Guest]

I've been assigned the task of cooking a 12lb. New York strip for Mom's Day. Most oven recipes call for 450deg for 15 mins and then 350deg till cooked. I'm thinking of adapting this to the WSM. Has anyone tried this out? Is 20 mins/lb a reasonable assumption?

 

[Chris Allingham]

I would suggest using the WSM to replicate an oven-like environment with the addition of some smoke wood, similar to what is shown on the Prime Rib page. See the sections titled "Running the Bullet Hot & Fast" and "Cooking Process Described".

Regards,
Chris

 

[Darren Gaylor]

Roast New York Strip Loin w/ Garlic-Herb Crust

Tasty looking piece of beef. I think 20 min/lb would be too long to cook this cut. Run the WSM hot and pull that sucker at 130. Maybe 10-12 min/lb.

You must really love your mom. What time we eatin'?

Darren