If you're looking for a beef roast that has fancy written all over it, look no further than a smoked New York strip roast. They look good, they taste good and they cook up like a dream in the smoker.

Helpful Information
  • Prep Time: 15 minutes
  • Dry Brine: 12 hours
  • Cook Time: 4 hours
  • Smoker Temp: 225°F (107°C)
  • Meat Finish Temp: 130°F (54°C)
  • Recommended Wood: Oak
What You'll Need
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

About this Cook

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.

Step 1: Dry Brine/Seasoning

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.

The Roast

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.

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The Steaks

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.

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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.

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Add a thin layer to the top of each one, about 1 tsp per steak.

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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.

Step 2: Fridge Time

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.

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Step 3: Smoke It

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.

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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.

Step 4: Resting

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.

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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.

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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.

Step 5: Slice and serve

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).

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Questions and Comments

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.

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Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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Print Recipe
5 from 1 vote

Smoked New York Strip Roast

If you're looking for a beef roast that has fancy written all over it, look no further than a smoked New York strip roast.
Prep Time15 mins
Cook Time4 hrs
Dry Brine12 hrs

Ingredients

  • 4-5 lb New York strip roast
  • 1 TBS Coarse kosher salt
  • ¼ cup Jeff's Texas style rub
  • ¼ lb (1 stick) butter (melted)

Instructions

  • Place roast in pan or on rack. If using a low-salt rub, apply approx. ½ teaspoon per lb of coarse kosher salt to the top of the roast. Wait about 15 minutes, then apply Jeff's Texas style rub to the top and sides of the roast.
  • Place pan of roast in the fridge for 12 hours to dry brine.
  • After dry brine, remove pan from fridge and set on counter while you prepare the smoker.
  • Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Use oak wood for smoke if available.
  • Once the smoker is ready, place the pan with the roast into the smoker to cook.
  • Let the roast cook for about 4 hours or until it reaches 130°F (54°C) in the center (medium rare).
  • Brush melted butter onto the roast a couple of times while it cooks.
  • Once finished, cover the roast with foil and let it rest for about 30 minutes before slicing.
  • Slice the roast into pieces that are about ¾ to 1 inch thick and serve immediately.