Smoked Strip Friday Recipe

Trim and season

Trim excess fat to leave a thin, even cap on the strip loin. Pat the meat dry with paper towels. Rub olive oil evenly over the exterior. Combine kosher salt, black pepper, garlic powder and smoked paprika in a small bowl and rub the seasoning all over the strip loin, pressing so it adheres. If using, brush a light coating of liquid smoke over the meat.

Prepare smoker

Preheat your smoker to 225°F (107°C) using hardwood of choice (oak, hickory or pecan recommended). Set up for indirect smoking and place a water pan in the smoker to help maintain moisture.

Smoke low and slow

Place the seasoned strip loin directly on the smoker grate fat side up. Smoke until the internal temperature reaches 115–120°F (46–49°C) — this typically takes 60–90 minutes depending on thickness. Every 30–40 minutes, baste with a few tablespoons of the mop/basting sauce (see Mop section) to build flavor and keep the surface moist.

Raise temperature and finish

Once the internal temperature hits 115–120°F, increase smoker temperature to 300°F (149°C) or transfer the meat to a preheated 400°F (204°C) oven or grill to accelerate the finish. Continue cooking until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium (adjust to desired doneness). This step should take 15–30 minutes depending on method and thickness.

Rest and glaze

Remove the strip loin and place on a cutting board. Add unsalted butter and fresh thyme on top so it melts into the meat. Tent loosely with foil and rest for 15–20 minutes; carryover heat will rise a few degrees.

While the smoker preheats (or during the initial smoke), combine beef broth, apple cider vinegar, Worcestershire sauce, brown sugar and hot sauce in a small saucepan. Warm gently over low heat just until sugar dissolves; do not boil. Keep warm and transfer to a heatproof container to use for basting. Use about 1–2 tablespoons at a time when basting the meat during smoking.

After resting, slice the smoked strip across the grain into 1/4- to 1/2-inch thick slices. Sprinkle coarse sea salt and chopped parsley over the slices. Serve with lemon wedges on the side to brighten the flavor. Optionally spoon any rested juices from the cutting board over the slices.

Suggested plating: arrange slices on a warmed platter, top with the melted butter and thyme from resting, and offer the basting sauce on the side for guests who want extra moisture and tang.