My Kroger had a deal on whole/half NY strips this week — a bargain at $4.99/lb. I picked up a 7-lb slab and cut 6 individual steaks off it, vacuum packed and froze those for later. I took the remaining portion, about 3.5 lbs, and kept it as one whole roast rather than slicing it further.

I covered it in olive oil, then seasoned with garlic powder, onion powder, salt, pepper, and rosemary. I cooked it at 250°F with hickory.

 

Smoking

I cooked it for a little less than 2 hours, pulling it once the internal temp reached 120°F.

 

Result

I wrapped it in foil and let it rest 30 minutes before slicing. It was fantastic — very tender with great flavor.