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Smoked KC Strip Roast

Alright folks, gather ’round because today we’re diving headfirst into the mouthwatering world of smoked KC strip roast! If you’ve never tried this delectable dish, you’re in for a treat. And if you have, well, you already know you’re in for a treat. So, let’s fire up that smoker and get smokin’!

smoked kc strip roast

How to Make Smoked KC Strip Roast

I’m gonna walk you through this recipe like your friendly neighborhood barbecue aficionado. First things first, grab yourself a beautiful Kansas City strip roast. We’re talking about a thick, marbled piece of beef that’s gonna make your taste buds do the happy dance.

Step 1: Preheat your smoker to about 225°F. You want that low and slow action, my friends.

Step 2: While that smoker’s heating up, let’s talk about seasonings. Keep it simple with some kosher salt and freshly ground black pepper. Rub it all over that roast, and don’t be shy; we want flavor in every bite!

Step 3: Now, let’s talk wood chips. For that authentic KC flavor, you’re gonna wanna go with hickory or oak. It’s gonna infuse that roast with that smoky goodness that Kansas City is famous for.

Step 4: Pop that beautifully seasoned roast onto the smoker grates, and let it smoke away. This is where patience comes into play, my friends. We’re looking at about 1.5 to 2 hours per pound of meat. Keep that smoker temperature steady, and you’re golden.

Step 5: Grab yourself a trusty meat thermometer and keep an eye on that roast. We’re aiming for an internal temperature of around 135°F for a perfect medium-rare.

Step 6: Once you hit that magic number, take it off the smoker and let it rest for a good 15-20 minutes. It’s like the roast is taking a little post-smoke nap to soak in all that flavor.

Step 7: Slice it up, and you’re ready to devour a slice of smoked heaven.

What type of wood chips to use for this recipe?

Now, let’s talk wood chips, my friends! Your choice of wood chips can make or break your smoked KC Strip Roast game. As I mentioned earlier, hickory and oak are the way to go for that classic Kansas City flavor. They bring that rich, smoky profile that’s just unbeatable.

But hey, if you’re feeling adventurous, mix it up! You can experiment with fruitwood like apple or cherry for a slightly sweeter and milder smokiness. It’s your barbecue adventure; just make sure to enjoy the journey!

smoked strip loin roast recipe

Additional Tips

Here are a few nuggets of wisdom to make sure your smoked KC strip roast turns out absolutely divine:

  • Trim that fat cap! Leaving a thin layer of fat is great for flavor, but too much can lead to flare-ups. Nobody wants a roaring fire in their smoker, trust me.
  • Invest in a good meat thermometer. It’s your best friend when it comes to ensuring that perfect medium-rare goodness.
  • Don’t rush the resting period. That meat needs time to redistribute those juices, and you’ll be rewarded with a juicy, tender roast.

What to serve

Ah, the eternal question – what to serve with your smoked KC strip roast? Well, my friends, you can go as simple or extravagant as you like. Here are a few ideas:

  • Creamy mashed potatoes: The perfect comfort food to complement that smoky goodness.
  • Grilled asparagus: A healthy, charred side that adds a touch of elegance to your plate.
  • Classic coleslaw: A little crunch and creaminess to balance out the richness of the roast.
  • Cornbread: Because, well, it’s cornbread. Need I say more?

What to do with leftovers

Now, I know it’s hard to imagine having leftovers when you’ve got that succulent smoked roast in front of you, but hey, it happens to the best of us. Fear not! Leftovers can be just as amazing.

Slice up any remaining roast thinly and make yourself some killer sandwiches with horseradish mayo. Or dice it up and toss it into a hearty beef stew. You see, my friends, the possibilities are endless, and they all lead to flavor town.

smoked kc strip roast recipe

So, there you have it, folks, a crash course in making the most mouthwatering smoked Kansas City strip roast you’ve ever had the pleasure of devouring. Remember, barbecue is about passion, flavor, and good company. Fire up that smoker, savor the process, and enjoy the fruits of your labor.

I hope this guide has ignited your barbecue spirit and left you drooling for a slice of smoky heaven. Now go out there, fire up that grill, and let the good times roll. And as always, in closing, I want to thank each and every one of you for taking the time to join me on this flavorful journey. Keep smokin’ and keep smilin’, my friends!

Smoked KC Strip Roast

Elevate your grilling game with our mouthwatering smoked KC strip roast recipe. Learn how to create a delicious masterpiece at home.

Course Main Course
Prep Time 10 minutes
Cook Time 3 hours
Marinating 8 hours
Servings 6


  • 1 Kansas City Strip Roast 3-4 pounds
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 4 cups hickory or oak wood chips
  • Butcher's twine optional


Preparing the Roast

  1. Begin by trimming the excess fat from the roast, leaving a thin layer for flavor. This will help prevent flare-ups in the smoker.
  2. Season the roast generously with kosher salt and freshly ground black pepper on all sides. Make sure to rub the seasoning in, ensuring it adheres to the meat.
  3. If you want to maintain the roast's shape and cook it evenly, tie it up with cooking twine at 1-inch intervals. This step is optional but highly recommended.
  4. Place the seasoned roast on a large tray or baking sheet, cover it with plastic wrap, and refrigerate for at least 8 hours or overnight. This allows the flavors to penetrate the meat.

Setting Up the Smoker

  1. About an hour before you're ready to smoke the roast, soak the wood chips in water. This will help them smolder and create that delicious smoky flavor.
  2. Preheat your smoker to 225°F (107°C). Make sure to maintain a consistent temperature throughout the smoking process.

Smoking the Roast

  1. Drain the soaked wood chips and add them to the smoker's wood chip tray or directly onto the coals, depending on your smoker type.
  2. Place the seasoned roast on the smoker grates, ensuring it's positioned away from direct heat. Close the smoker's lid.
  3. Maintain the smoker temperature at around 225°F (107°C). This low and slow cooking process is key to achieving the perfect smoked roast.
  4. Monitor the internal temperature of the meat by using a meat thermometer. You're aiming for around 135°F (57°C) for a medium-rare result.
  5. Let the roast smoke for approximately 2-3 hours per pound of meat, periodically adding more soaked wood chips to maintain the smoky flavor.

Resting and Slicing

  1. Once the roast reaches the desired internal temperature, carefully remove it from the smoker and place it on a cutting board.
  2. Tent the roast loosely with aluminum foil or butcher paper and let it rest for 15-20 minutes. This allows the juices to redistribute and ensures a moist and flavorful result.
  3. After resting, remove the twine (if used) and carve the roast into thin slices.
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