I trimmed it, then coated in FOGO activated charcoal rub. Smoked it at 250° in a Big Green Egg over only FOGO lump charcoal, no extra wood. Went to 115° internal, then rested it in a Cambro for about 1/2 hour.
by CptnRon302
4 Comments
FARTST0RM
Okay so this is the second image of a “NY Strip” that’s confused me.
How do you get a cut so long? It looks like a loin. I’m new to meats and cuts and this looks nothing like any KC or NY Strip I’ve seen…
(Looks great though)
HeavySomewhere4412
Meat looks great. I can’t stand those charcoal rubs though.
WooSaw82
This looks amazing. Nicely done, sir.
Hannah_Dn6
Is it just me or does that look you’re serving an elephant foot? I’d get in line for some of that!
4 Comments
Okay so this is the second image of a “NY Strip” that’s confused me.
How do you get a cut so long? It looks like a loin. I’m new to meats and cuts and this looks nothing like any KC or NY Strip I’ve seen…
(Looks great though)
Meat looks great. I can’t stand those charcoal rubs though.
This looks amazing. Nicely done, sir.
Is it just me or does that look you’re serving an elephant foot? I’d get in line for some of that!