For this session, I used a New York strip roast from Porter Road and they asked me to use their “All Things Roast” rub on it. I was happy to comply and for comparison, I also cooked (2) Porter Road New York strip steaks on the side with my Jeff's Texas style rub (Purchase formula here | Purchase bottled rub) which many of you love to use on beef.
I highly recommend you use a pan with a rack for this but that's entirely up to you. It just makes it really easy.
Here's the one I use
Lay the roast fat side down on your pan or rack.
We used Porter Road's rub on the roast and since it has a lot more salt in it than what I typically use, I decided to not dry brine it first. Instead, I went ahead and added a good layer of their rub on the top and sides of the roast and patted it down a little with my hands to ensure it stayed in place.
I also laid my inch thick New York strip steaks on the rack next to the roast and applied about 1 teaspoon of coarse kosher salt to the top of each one.
Professionals say to add ½ teaspoon of coarse kosher salt per pound of meat. I tend to add more than that but if you're just starting out, I recommend being conservative at first until you see how well it works and you can adjust up later if you want to.
Let the salt sit there on the steaks for about 15 minutes and once you see the juice being drawn to the surface, it's time to apply my Texas style rub (Purchase formula here | Purchase bottled rub) to the top of the steaks.
Add a thin layer to the top of each one, about 1 tsp per steak.
Note: If you decide to dry brine the roast and use my Texas style rub on it, use about 1 TBS of coarse kosher salt on the very top of the roast. Wait about 15 minutes and once you see the juice being drawn to the surface, add my Jeff's Texas style rub (Purchase formula here | Purchase bottled rub) to the top and sides of the roast.
Place the pan with the roast and/or steaks into the fridge overnight or about 12 hours if possible. This will give the salt and seasoning time to get acquainted with the meat and make it taste amazing inside as well as outside.
After the fridge time, remove the pan of meat and set it on the counter while you get the smoker fired up.
Set up your smoker for cooking at 225°F using indirect heat. If your smoker uses a water pan, fill it up.
Please note: if you using a pellet smoker, I recommend starting out in the special smoke setting for about 1 hour then crank up the heat to 225°F. This will ensure more smoke flavor.
Use a meat thermometer to monitor the temperature of the New York strip roast and/or steaks while they cook.
I brushed/drizzled melted butter onto the meat a couple of times while they cooked. Not mandatory but I feel it adds something to the finished product.
When the meat reaches 130°F (54°C) in the center, it is finished cooking and should be removed from the heat immediately.
Steaks will take about 1 hour, a 4-5 lb roast will take about 4 hours.
I removed the steaks at around the 1 hour mark as they had reached a good medium rare. I wrapped them in foil to hold them until the larger roast got finished cooking. I wanted to taste them together and do a taste comparison between my low-salt rub with the dry brine and the Porter Road (more salt) rub without a dry brine.
I removed my roast at around 128°F (about 4 hours cooking time) and placed it down in a pan covered it with foil for about 30 minutes. You can also just lay it on a cutting board with foil tented over the top for 20-30 minutes if you prefer.
Resting allows the juices in the meat to settle down before you cut into it. This reduces the amount of juices that runs out of the meat when you begin slicing it and makes for more juicy steaks.
Slice the roast into ¾ to 1 inch steaks and drizzle a little seasoned butter* over the top as you serve them.
*Seasoned butter is simply a stick of melted butter with 1 to 2 TBS of the rub you used to season the steak with before cooking it. The more salty the rub is, the less you can use. I use 1 stick of melted butter and 2 TBS of Jeff's Texas style rub (Purchase formula here | Purchase bottled rub).
Can I sear the steak after slicing up the roast? Yes, you sure can although, if that is the goal, then I recommend slicing before cooking and cook them as steak instead of a roast. A better option for roast in my opinion is to eat it unseared with seasoned melted butter or au jus over the top of the slices.
Should I remove the fat cap before cooking? I don't recommend it. New York strip has that well-known fat cap on top and I recommend serving it that way. Your guests can nibble at the fat if they want to or trim it away at the table.
How big of a roast will I need? I usually figure on ¾ to 1 lb per person and that gives me more than enough for men, women and children. You can slice the steaks a little thinner for the smaller eaters if you so desire and even cut them in half to make the steak go further.
Which rub was better in the comparison above? As most of you know, I am all about low-salt rubs and I love to dry brine so in my opinion, my Texas style rub wins all bets from the git go but I would be lying if I said the “All Thing Roast” was not tasty. It certainly was and I recommend you try it if you get the chance.