4.5 pounder, 225 for two hours then seared on cast iron. Rested 45 mins before slicing. I was surprised that it got to temp as fast as it did but I trusted the thermapen and am glad I did. Probably the best thing that’s ever come out of my Pro 34.
by Resident_Airport48
4 Comments
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Very nice
Sweet
smoked a 12 lb strip roast for a Christmas party earlier in December, then smoked a 17 lb rib roast for Christmas Day. While the rib roast feels more elegant, I think the strip roast turned out even better.
Never done one before and always have just done the Weber for NY strips, but that might be my new favorite cut.