Smoked Grass-fed Strip Loin

DifficultyBeginner

Cook Time4 hrs

 5 lbs Wisconsin Meadows Strip Loin
 1 tbsp Worcestershire Sauce
 1 tbsp Olive Oil
 Seasoning Rub*
 wood for smoking (apple, hickory, maple, cherry)

1

Paper towel off any liquid after opening the pack.

Marinade over the topside of the loin: Worcestershire Sauce and Olive Oil and add your rub to top and sides liberally. I used Galena Street which is a great rib rub from Penzeys Spices. Another great rub from Penzey is BBQ 3000*. Additionally, you may add fresh chopped garlic.

The beef can marinade in this mix from 2–24 hours depending upon your time frame.

*A Variety of rubs will work well for your strip loin. There are several good ones out there including: Emeril’s Rub, Grill Shakers, McCormick Savory Herb and Penzeys.

2

Make sure to start soaking your wood (1 hr or more before smoking) Great woods: apple, hickory, maple, cherry.

Preheat your smoker and have it on the lowest setting possible.

Smokers vary. You may have a challenge keeping the smoker at a lower temperature. Just remember the slower that you go the better. My gas smoker takes between 3–5 hours and I’m done. Not all smokers are built the same. Experiment!

3

Your meat can cook on your smoker for at least 2 hours. Temp the inside after 2 hours and try to keep the meat temperature under 125 degrees for as long as you can. Add your presoaked wood to the hopper. Make sure your water pan does not dry out either. You’ll want to be sure not to overcook your grass-fed beef. You may want to sample a piece to along the way! Have fun cooking!!

Depending upon your taste preference, use these temps as a guide:

Medium: 140 to 145 degrees F / 60 to 63 degrees C

Medium Well: 150 to 155 degrees F / 65 to 69 degrees C

Well Done: 160 degrees F and above / 71 degrees C

Ingredients

 5 lbs Wisconsin Meadows Strip Loin
 1 tbsp Worcestershire Sauce
 1 tbsp Olive Oil
 Seasoning Rub*
 wood for smoking (apple, hickory, maple, cherry)

Directions

1

Paper towel off any liquid after opening the pack.

Marinade over the topside of the loin: Worcestershire Sauce and Olive Oil and add your rub to top and sides liberally. I used Galena Street which is a great rib rub from Penzeys Spices. Another great rub from Penzey is BBQ 3000*. Additionally, you may add fresh chopped garlic.

The beef can marinade in this mix from 2–24 hours depending upon your time frame.

*A Variety of rubs will work well for your strip loin. There are several good ones out there including: Emeril’s Rub, Grill Shakers, McCormick Savory Herb and Penzeys.

2

Make sure to start soaking your wood (1 hr or more before smoking) Great woods: apple, hickory, maple, cherry.

Preheat your smoker and have it on the lowest setting possible.

Smokers vary. You may have a challenge keeping the smoker at a lower temperature. Just remember the slower that you go the better. My gas smoker takes between 3–5 hours and I’m done. Not all smokers are built the same. Experiment!

3

Your meat can cook on your smoker for at least 2 hours. Temp the inside after 2 hours and try to keep the meat temperature under 125 degrees for as long as you can. Add your presoaked wood to the hopper. Make sure your water pan does not dry out either. You’ll want to be sure not to overcook your grass-fed beef. You may want to sample a piece to along the way! Have fun cooking!!

Depending upon your taste preference, use these temps as a guide:

Medium: 140 to 145 degrees F / 60 to 63 degrees C

Medium Well: 150 to 155 degrees F / 65 to 69 degrees C

Well Done: 160 degrees F and above / 71 degrees C

Smoked Grass-fed Strip Loin