Striploin

[a-mah]

I just bought a 13.5lbs beef striploin, is it ok to smoke or should i just cut it into steaks and grill?

If i smoked it what wood should i use/how long/ what temp?

[westexasmoker]

I'm not familar with a striploin, but if its beef you can definitely smoke it, IMO!  ;D  I'd hit it with 2-3 hours of smoke (mesquite!) at 220 maybe 5 hours total, then pull it and finish on the grill or in the oven!  Like I said never seen a striploin (I think I need to find one now) somebody will be along with more advice then me! 

C

[westexasmoker]

Oh yeah...my bad....  Welcome to the forums a-mah!

C

[a-mah]

Ya thank you ;D

[Wildcat]

Welcome to the forum.  I would cut into steaks,  cold smoke for 1 or 2 hours, wrap in plastic, fridge overnight, then finish on the grill the next day.  Or you could simply grill over stick wood and charcoal and get similiar results.  I like to do beef steaks with stick wood and charcoal my self.  If you cold smoke, be sure not to let the steaks get into danger zone.  When I do it with the BS, I put them into the smoker when they are barely thawed (or almost frozen) and take them out after they reach room temp.  I have completely cooked in the BS but they tend to get a little dry and tough.

If this cut of meat is similar to a loin roast, you could cold smoke to room temp, then put in oven like other roasts the next day, or crock pot, etc.

Keep us up to date.

[Habanero Smoker]

Hi a-mah;
Welcome to the forum.

If you want to smoke it whole, you should be able to smoke it like I smoke Top Loin. Here a link (you don't like rosemary and/or thyme you can use the herbs you like, but do use the egg white).

http://www.susanminor.org/forums/showthread.php?t=446

Your left overs will make the best roast beef sandwiches you have ever tasted.