If you’re a fan of mouth-watering, smoky meat dishes, then you won’t want to miss out on this incredible recipe for a smoked New York strip loin roast. Using the Hunsaker Vortex Drum Smoker, you can achieve the perfect balance of tenderness and flavor that will leave your taste buds begging for more. Whether you’re a seasoned grill master or new to the game, this is one recipe you have to try. Get ready to impress your friends and family with a meal they won’t soon forget.
Smoked New York Strip Loin Roast Using Hunsaker Vortex Drum Smoker: A Must-Try Recipe!
Do you want to impress your guests during the holidays with a mouth-watering roast? Look no further than the smoked New York Strip Loin, cooked to perfection on the Hunsaker Vortex Drum Smoker. While this dish may seem intimidating at first, it is actually more manageable than you might think. This article will guide you through the process, from selecting the proper meat to smoking it on the grill, and even seasoning it for the perfect flavor.
Introduction
The New York Strip Loin is a classic cut of meat that is ideal for large gatherings and special occasions. This tender and flavorful cut comes from the short loin of the cow, and can be cooked in a variety of ways. However, smoking it on a Hunsaker Vortex Drum Smoker is a must-try recipe that is sure to impress your guests. Below, we will discuss the process of selecting the right kind of meat, preparing it for smoking, smoking it on the grill, and seasoning it with a flavorful rub.
Selecting the Meat
When buying a New York Strip Loin, it’s essential to find the perfect cut of beef. Look for a boneless USDA Choice New York Strip Loin that is at least 4-5 pounds. This size will allow you to cook it to the right temperature and provide enough meat for servings. The fat layer on the meat should be no more than ¼ inch thick. This will help the rub flavor to penetrate the meat and adds a perfect edge.
Preparing for Smoking
Before smoking the Strip Loin, take it out of the fridge and let it rest until it reaches room temperature. Preparing the meat is another essential factor in the success of the dish. Begin by patting the Strip Loin dry with a paper towel and trimming any excess fat off the top. Making some slits would help better placement of rubs and flavors.
Smoking the Strip Loin
The Hunsaker Vortex Drum Smoker is an excellent tool for smoking meat. It can hold a steady temperature of 275 degrees for an extended period. Preheat the smoker to this temperature and add some hardwood chunks or chips for flavor.
Use a classic rub consisting of kosher salt, granulated garlic, coarsely ground black pepper, smoked paprika, and chili powder to season the meat. Apply the rub generously and massage it into the meat so that it covers every side. Place the Strip Loin on the smoker meat side up with the fat layer up on the grate. Let it smoke until the internal temperature reaches 135°F for medium-rare, or 150°F for medium doneness. Generally, it takes two to four hours – depending on the weight and the temperature of the grill.
Horseradish Garlic Butter
Once the Strip Loin is cooked to your liking, it’s time to prepare the Horseradish Garlic Butter. This straightforward recipe involves mixing unsalted butter, minced garlic cloves, and a dollop of horseradish sauce, giving the perfect blend of pungent flavors to complement the smoked Strip Loin. Spread a tablespoon over each slice.
Serving
Once the meat has rested for 10-15 minutes, slice it into individual portions and serve with the Horseradish Garlic Butter sauce. The guests will savor the tender, juicy, and smoky taste of this magnificent dish.
FAQ
- How long does it take to grill a New York Strip Loin on the Hunsaker Vortex Drum smoker?
Ans: It may take between two to four hours to grill a 4-5 pound boneless USDA Choice New York Strip Loin on the Hunsaker Vortex Drum smoker, depending on the smoker’s temperature. - How do I know when the Strip Loin is cooked?
Ans: Use a meat thermometer. The internal temperature should reach 135°F for medium-rare or 150°F for medium to be cook. - Do I need to let the meat rest before slicing it?
Ans: Yes, it’s crucial to let the meat rest for 10-15 minutes to allow the juices to redistribute. - Can I substitute the classic rub with other seasonings?
Ans: It’s all up to you. However, the classic rub consisting of kosher salt, granulated garlic, coarsely ground black pepper, smoked paprika, and chili powder is perfect for this recipe. - How many servings per 5-pound New York Strip Loin?
Ans: It depends on the portion sizes, but approx 10-12 servings per 5-pound New York Strip Loin.
Conclusion
The smoked New York Strip Loin on the Hunsaker Vortex Drum smoker is a must-try recipe that is perfect for the holidays or any special occasion – it’s sure to impress your guests. By following the guide outlined in this article, you’ll be prepared to select the right meat, season it perfectly, and smoke it to perfection. Be sure to try the Horseradish Garlic Butter, which takes this already delicious dish to the next level. Serve it with a perfect composure for your guests to relish.
