ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your striploin roast, first you will want to remove all the exterior fat and silver skin to better expose the meat. Also, removing the fat will help give you a better sear during the searing process. Lastly, trim up any loose bits of meat that will just be in the way. With your Striploin roast cleaned up, apply a thin layer of olive oil to the roast as a binder, and then apply your BBQ Rub. We used our made cow beef rub which you can purchase on our website.
With your Striploin Roast all prepared, place it onto the grill opposite the coals and begin smoking your roast between 225F-250F. We will be bring the internal tempreture up slowly to 120-125F. When your Striploin Roast reaches around 85F internal temp, open up the grill and flip the roast just to promote some even cooking. Quickly close the lid and continue cooking to your target temp of 120F-125F.
After about 1 hour 20 minutes your striploin roast should be at or nearing 120F-125F. At this point remove it from the grill along with your grate, then either add in a full chimney basket of fully lit briquettes or mix together your remaining coals and let them get fully lit.
With your coals fully lit and ready for your sear, place your grate back onto the grill followed by your striploin roast. Spin the roast over the coals and begin searing on each side twice spinning the grate exposing a cool section of the grate with each flip. Once your 4 minutes are up, remove it from the grill and let it rest about 10 minutes before slicing in and enjoying your feast!