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

[davis211]

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!

What internal temp did you use?
I've read to open package & dry- then let sit in fridge for 2 days before smoking- this sound about right?
Thanks.

 

[biker_bill]

DinkyDau - Read the msg above this bud, he still needs advice/has questions for you

 

[DinkyDau]

What internal temp did you use?
I've read to open package & dry- then let sit in fridge for 2 days before smoking- this sound about right?
Thanks.

160-165 Medium Medium Rare, But just drop into the juice after slicing, and It will continue to cook..For those that like well.

 

[davis211]

Like I said earlier- dad is ok with whatever will turn out the best. I want to give him the best taste/flavor for his money whether it be smoked, grilled, or both.

 

[DinkyDau]

I let mine sit on the counter for a few hrs, to get to room temperature before smoking.

 

[Lancekl]

I have smoked prime rib before and it is excellent. Just don't overcook it.

 

[Hayata]

Dangit, now I'm really hungry!

 

[boneboy96]

B4 & after pics or its not happening.

 

[tdi_g]

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.

I was thinking dry aging as well. I saw a youtube video a while back where a guy sat a whole ribeye on coarse salt uncovered in the fridge for several weeks. Looked great.

 

[YOTESHOOTER]

Heavy smoke that hunk of meat...