Bourbon-Smoked Beef Strip Loin Roast

Name: Bourbon-Smoked Beef Strip Loin Roast
Cuisine: American
Ingredients: 1 beef strip loin roast, at least 2.2 lbs (1 kg); Montreal steak seasoning or a mix of salt and pepper; Wood for smoking: chunks from a bourbon or whiskey barrel, or hickory wood; 8-12 carrots; 2 onions, cut into large pieces; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 garlic clove, halved

jf @jfbbq

Québec

Bourbon-Smoked Beef Strip Loin Roast

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Ingredients

1beef strip loin roast, at least 2.2 lbs (1 kg)
Montreal steak seasoning or a mix of salt and pepper
Wood for smoking: chunks from a bourbon or whiskey barrel, or hickory wood
8-12carrots
2onions, cut into large pieces
4 sprigsfresh rosemary
4 sprigsfresh thyme
1garlic clove, halved

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Steps

1

Set up your grill or smoker for slow, indirect cooking at 225-250°F (about 107-121°C). Add two large chunks of wood from a bourbon or whiskey barrel for the best flavor with beef, or use hickory wood as an alternative.
2

Cut the onions into large pieces and trim the ends off the carrots. Cover the bottom of an aluminum pan with the vegetables. Rub the seasoning onto the beef and place it on top of the vegetables. Add 1 to 1 1/2 cups water (about 240-360 ml) to cover half the vegetables without touching the meat. Add the fresh herbs and garlic.
3

Place the pan in the grill or smoker, insert meat thermometers, and cook at 225-250°F (about 107-121°C) until the internal temperature reaches 135°F (about 57°C) in the center of the roast (in the photos: it took 2 hours at a steady 225-230°F/107-110°C). Prepare a skillet with butter to sear the meat when the internal temperature reaches 125-130°F (about 52-54°C).
4

Immediately sear the roast in a cast iron skillet with melted butter for about 1-2 minutes on each side.
5

Transfer the meat to a plate, cover with aluminum foil, and let it rest in a turned-off oven for 45-60 minutes.
6

Meanwhile, deglaze the skillet with a little of the juices from the aluminum pan. Pour all the contents into the skillet and simmer until the carrots are tender and there is just enough liquid left to serve as a sauce.
7

Serve the roast with the vegetables and sauce.