1 New York Striploin
~1 Cup of beef rub, your choice (I used Pappy’s Prime Rib Rub)
~½ Cup of Worcestershire sauce (you’ll need enough to make a paste of a consistency that you like)
Trim all of the fat and silverskin from the loin so that the rub will reach the meat. Mix the rub and Worcestershire sauce to a paste consistency that easily spreads and adheres to the loin. Liberally apply the rub paste to the loin’s top, bottom and sides. Wrap the loin in plastic wrap and put it in the refrigerator overnight. Preheat the smoker to 225°F. Remove the New York Striploin from the refrigerator and remove the plastic wrap. Dust the loin again with the beef rub. Roll the loin when the internal temperature (IT) reaches 60°F. (Optional) Pull the loin when the internal temperature reaches 120°F. Reverse sear the loin on all sides for about 15 minutes total. Do not allow the IT to exceed your desired serving temperature minus about 7°F. Rest the roast about 10 minutes, carve and serve.
NOTE: I use a different rub almost every time I smoke-roast beef. As listed, this time I used Pappy’s Prime Rib Rub. All 9 family members, who regularly eat my smoke-roasted beef, said that this is the best ever. I agree. Oh, it's goooood.
I thumbed through the Striploins. This looked like the best selection. Fourteen pounds.
This is what it looked like out of the cryovac. Not bad.
This is what the hidden side looked like. I wanted to trim it down to the bare meat to ensure good rub coverage.
The fat side after trimming. I nicked this one up pretty good when I got a bit frustrated (very sharp knife).
Three and a half pounds of trimmings that I rendered into tallow.
Into the MasterBuilt 1050.
It was quite good. I'm going to try Pappy’s Prime Rib Rub on other cuts. I may have found the rub I stay with.
Good morning and happy Independence Day! I am new here as a poster but have been lurking in the background since I got th kamado bug. There is a ton of good info on this forum and I appreciate the posters and information found here.
I have have cooked a Weber kettle weekly for the past 10 yrs and have recently been looking for an excuse to get a kamado. Wouldn’t you know, the darn wheel fell off when I moved it last weekend.... Guess that’s my excuse? I use 2 zone cooking A LOT and have decided the Primo XL Oval best suits my needs. I would prefer the new all in one package but suppose I could buy the stand alone grill and build a table, if necessary.
That being said, I am very curious to hear what any of you Primo Xl owners paid (and where). I’d also like to know the best sales price y’all remember seeing on them so I know when I see a good deal to pull the trigger and buy it. I am surprised not to see any real 4th of July sales on them now. When would be the best time to buy one at the best price y’all have seen?
Thanks ahead of time and have a safe and happy 4th!!!
So far it's a great Saturday morning. Got up a little early, started a fire with rockwood and apple. Then dressed this 15 pound brisket with my coffee rub blend.
Later today I have a hunk of loin to cook, it's been curing for about 14 days.
I'll update with photos in a few hours.
Hi, I wanted to get some feedback regarding which grill to get. I have boiled it down to a few options:
1) Primo round all-in-one $800
2) Pit boss k24 from Costco $599
3) Used BGE $800
The pit boss is considerably cheaper at $599, and I hear in August they usually go on clearance for $350. As primo owners, I was hoping to get some feedback on after owning the primo, do you believe it is still worth the premium? I have read some people have had issues with Primo honoring their warranties, so that is a concern as well. Would you buy the Pit Boss knowing what you know today? Or would you still fork up the extra $ for the primo? Are there any large differences between the design and quality of the aforementioned brands? I really appreciate any help you may be able to offer. Thanks!
I just acquired a primo from a friend who was downsizing. I am replacing and upgrading components and really wanted an oven style/fiberglass or woven metal type gasket vs. nomex. This just seems like a cleaner option for the grill surface.
I read a story about someone using this type of gasket (thicker than the standard gasket) so they only needed to gasket the lid - not the cooking surface (limited grease and organic matter on a grate level gasket).
Anyone do this?
BTW - new to the group