13lb whole boneless NY Strip loin- smoke or grill?

[davis211]

I'm new to smoking. We had a turkey for Thanksgiving & 2 Boston Butts. I cooked these on a propane smoker with apple & hickory wood- turned out very good. I cooked 3 racks of baby backs last Sun on a new electric smoker and they were they best we have ever had. We came up with a great rub & sauce- used apple & hickory again. My dad just went crazy over the ribs.

My dad just came by the house & gave my wife a 13lb boneless NY strip loin- that thing was $66! He wants me to smoke it but I'm not sure. Should I smoke it or slice & grill? Any suggestions will be greatly appreciated.

 

[GeauxLSU]

Why not both? Slice off a couple steaks and smoke the rest.

 

[spar1790]

In for pics. I would say try smoking it.

 

[biker_bill]

I'm new to smoking. We had a turkey for Thanksgiving & 2 Boston Butts. I cooked these on a propane smoker with apple & hickory wood- turned out very good. I cooked 3 racks of baby backs last Sun on a new electric smoker and they were they best we have ever had. We came up with a great rub & sauce- used apple & hickory again. My dad just went crazy over the ribs.

My dad just came by the house & gave my wife a 13lb boneless NY strip loin- that thing was $66! He wants me to smoke it but I'm not sure. Should I smoke it or slice & grill? Any suggestions will be greatly appreciated.

Jeez, doesn't seem like you really have much of a choice.
You said, he said smoke it. He's the fella that spent the money .....

 

[davis211]

Not a bad idea- 13lbs is a lot of meat.

 

[davis211]

Jeez, doesn't seem like you really have much of a choice.
You said, he said smoke it. He's the fella that spent the money .....

He'd be ok with whatever is best - he's just looking for some good eats. We might try both just to see. I've read a few forums that suggested grilling over smoking- I'm new to the game and wanted some ideas from someone that's tried smoking one---if it was better than grilling.

 

[DinkyDau]

I have done a 10 lb boneless Rib Roast before, turned out great..Just change the rub from pork to beef, Salt,Pepper,Course Garlic Salt and heavy Paprika. Use a internal thermometer and monitor internal temp. I would smoke at 250-275 Degrees! Enjoy!

 

[Falcon1]

If you have a garage fridge I would try dry aging it. All you need is a vacuum sealer and one of the special bags from http://www.drybagsteak.com/

If that isn't an option it sounds like your dad already made the choice on how to prepare it.

 

[10thmountain]

pics all the way.

 

[biker_bill]

Yes pics, dang, just thinking about this made me hungry, lol.

(Oh and I like your Dad, lol, he sure sounds like a good one!)