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Smoked New York Strip Roast with two slices carved away on a cutting board

Smoked New York Strip Roast

Course: Main Course
Cuisine: American
Keyword: Smoked New York Strip Roast
Prep Time: 6 hours
Cook Time: 2 hours 30 minutes
Total Time: 8 hours 30 minutes
Servings: 6 people
Calories: 538kcal
Cost: $25
Here's how to smoke a New York Strip Roast on a charcoal or gas grill or smoker.
Print Recipe


  • 1 Gas or charcoal grill or smoker
  • 1 Cup Wood Chunks or Wood chips You can add another cup of wood if you like it smoky.
  • 1 8 inch by 16-inch piece aluminum foil Only if using a gas grill


  • 1 5lb New York Strip Roast


  • 2 tbsp Kosher Salt
  • 1 tbsp Black Pepper

Oil or Butter for Searing

  • 2 tbsp Butter You can use either butter or olive oil.
  • 2 tbsp Olive Oil


  • Trim any excess fat from the fat cap on top of the roast. Season the roast with salt and pepper. Let it rest in the fridge uncovered for 6 hours or overnight.
    A New York Strip Roast seasoned with salt and pepper
  • Prepare your smoker or grill for smoking over indirect heat at a smoking temperature of 250 degrees Fahrenheit. Place a temperature probe at grill grate level to monitor the smoking temperature inside your smoker or grill. If using a charcoal grill or smoker place wood chunks on the lit charcoal. If using a gas grill place a foil packet with wood chips on the hot side of the grill.
    A charcoal grill with a two zone fire
  • Place the New York Strip Roast on the grill or smoker and insert a temperature probe to track the internal temperature. Smoke the Strip Roast until it reaches an internal temperature of 115 degrees Fahrenheit for rare or 120 to 125 degrees Fahrenheit for medium-rare.
    Tracking the internal temperature of a New York Strip Roast on a smoker using multiple temperature probes
  • Sear the outside of the strip roast in a cast iron pan over high heat with some butter or olive oil for a minute or two on the top and bottom. Alternatively, you can sear it off on a gas or charcoal grill.
    Searing a Smoked New York Strip Roast in a cast iron skillet after smoking
  • Move the roast to a cutting board and tent it with foil. Let it rest for 20 to 30 minutes. Slice and serve.
    A Smoked New York Roast on a cutting board with two slices carved off


Calories: 538kcal | Carbohydrates: 1g | Protein: 81g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 2578mg | Potassium: 1289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Calcium: 83mg | Iron: 7mg