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 Time10minutes
Cook Time3hours
Marinating8hours
Servings6
Ingredients
1Kansas City Strip Roast3-4 pounds
2tablespoonskosher salt
1tablespoonfreshly ground black pepper
4cupshickory or oak wood chips
Butcher's twineoptional
Instructions
Preparing the Roast
Begin by trimming the excess fat from the roast, leaving a thin layer for flavor. This will help prevent flare-ups in the smoker.
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.
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.
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
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.
Preheat your smoker to 225°F (107°C). Make sure to maintain a consistent temperature throughout the smoking process.
Smoking the Roast
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.
Place the seasoned roast on the smoker grates, ensuring it's positioned away from direct heat. Close the smoker's lid.
Maintain the smoker temperature at around 225°F (107°C). This low and slow cooking process is key to achieving the perfect smoked roast.
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.
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
Once the roast reaches the desired internal temperature, carefully remove it from the smoker and place it on a cutting board.
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.
After resting, remove the twine (if used) and carve the roast into thin slices.