STRIP LOIN ROAST RECIPES

Steps:

• 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.

Steps:

• Pat meat all over with paper towels, then season it all over with salt and pepper. If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste. Rub all over meat. Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
• Heat oven to 450 degrees. Place meat bone-side down in a roasting pan or on a rimmed sheet pan. Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven). Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
• Let meat rest at room temperature for 20 minutes before carving.