15 lb New York strip cook

[PNWsmoke]

Neighbor just gave me 15 lb boneless chunk to cook this weekend for them. I'll take a small piece.
What to cook on ?
PBC
Sns kettle
Cabinet smoker
or cut into steaks and Grill over wood or charcoal ?
Any suggestions appreciated

[RonB]

What cut? I love a good prime rib, but it's tough to beat a steak with a great sear.

[realdocBBQ]

So this is a giant striploin? Like the big cut that NY strips are cut from?

What is he wanting of you? Does he want this big chunk done like a prime rib? I guess... you're asking how to cook it, that would be the choices I can think of - do it like a prime rib, or cut it into steaks. Obviously choosing the cooker is going to be dependent on what you're doing with it, but is your friend going to want 12 16-oz steaks all done at once (assuming you keep 3 lbs for yourself), or something.

I guess I'm confused by the goal, ultimately.

[PNWsmoke]

They leave it up to me how.

[ofelles]

I smoked 2-12lb strips in my cabinet at 225F to an IT of 115F. Then sheared them on my grill to 130F. Cut into steaks and enjoyed by all.

[Huskee]

I'd do half of it as 1-1.5" steaks and half as a nice roast. But I'd wet age it 30 days first.

[PNWsmoke]

This is it

[Huskee]

Ahh, frozen, 1.5 yrs old. No wet aging. Yeah, I'd prob still do half steaks and half roast, best of both worlds. In case one way isn't the best considering its age, it will be a learning experience.

[Greygoose]

I smoked a 15# strip and it was heavenly,,,,

[realdocBBQ]

Yeah, if it's all up to you, I think I would do all smoked roast. Do it like prime rib, smoke to 125, sear the hell out of it. Would feed a ton of people. Very cool. Same rub and all that as prime rib.

[shify]

Neighbor just gave me 15 lb boneless chunk to cook this weekend for them.

Maybe it's me, but I find this quote so fun and picturing in my head they just showed up, dropped off a 15lb chunk of beef and said "cook for me, I'll be back on Saturday."

All kidding aside, I'd likely cut them into 2 inch thick steaks, dry brine uncovered on a rack overnight and reverse sear/smoke them before giving a hard sear. Probably would go for either the PBC or Kettle for the indirect part. Kettle would let you do the cook/sear on one cooker - assuming there was enough room - would just need to take the steaks off the grill and let the coals get ripping hot before the sear.

A pat of butter and some flaky salt after the sear would be the icing on the cake

[PNWsmoke]

I borrow their tractor to mow my pasture so I bbq meat for them.
Yea liking steak idea

[hoovarmin]

+1 on this plan. Strip is actually my favorite cut of beef, and nothing beats a well marbled strip with a reverse sear and a pat of butter on top.

[Mosca]

You got some serious size difference from end to end. I agree with Huskee, you should cut it in half and do some as steaks, some as a roast.

[jfmorris]

I would do it just like a prime rib. I've done that before on my kettle with the SNS, and it came out great.

[bbqLuv]

Put it on a Traeger, I would.

[PNWsmoke]

thanks for the inputs Gents,
Did a tasters choice this morning on Weber grill grates.
Pretty good for year and a half old meat.
Sliced the roast up also for convenience, cooking chicken too.
Main cook at Noon today on SNS kettle