Traeger Smoked New York Strip Roast

If you’re looking for a way to impress your guests or just want to treat yourself to an amazingly beefy but crazy easy meal, Traeger Smoked New York Strip roast is your answer. With the perfect blend of a tender, juicy roast and a robust coffee rub, this dish is a game-changer for any meat lover.

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I’m sure you’ve heard of New York strip steaks, but did you know you can get this tender cut of meat in roast form? It’s super delicious, and when smoked low and slow on the Traeger pellet smoker, it’s amazing and easily one of my favorites.

If you can eat it, I’ve smoked it, and I’ve made this roast with my amazing coffee rub for years. We eat this 2-3 times per year, and anytime I see these roasts go on sale – usually around the holidays – I load the freezer.

Smoking a New York strip roast is super simple. Preheat, score, rub, and smoke. Just don’t forget to cook low and to temp, not time. Use a good digital meat thermometer and pull that roast off to rest when it hits 125-F for perfectly tender, smoky, med-rare beef.

What is A New York Strip Roast?

A New York Strip Roast is a premium cut of beef known for its rich flavor and tender texture. It’s a larger cut from the short loin and is perfect for smoking, which enhances its natural flavors and tenderness. When cooked right, particularly with the slow and low method of a pellet smoker, it turns into a mouth-watering work of edible art.

Ingredients

• 3-4 pound New York strip roast

Coffee Rub Ingredients:

• Black pepper
• Dark brown sugar
• Onion powder
• Garlic powder
• Instant coffee grounds
• Ancho chili powder
• Cayenne powder

How to make Traeger Smoked New York Strip Roast

1. Fill the hopper with an all-purpose blend of pellets and preheat the Traeger to 180°F.
2. Score the top of the New York strip roast to create a cross-hatch pattern, just cutting through the fat cap on the top of the roast.
3. Combine the coffee rub ingredients and liberally coat the roast with about 2-3 tablespoons of the rub, working it into the cut marks.
4. Smoke the roast at 180°F for about an hour, then turn the heat to 225°F and continue to smoke until it reaches 125°F on an instant-read thermometer.
5. Let the roast rest for 10-15 minutes before carving and dig in.

Step By Step Process

Chef Jenn’s Tips

• Let the roast come to room temperature before putting it on the smoker. This could take a few hours, depending on the size of the roast. In my experience, a roast at room temperature will cook more evenly – and faster – than a cold roast.
• You can cook the whole roast at 180-F for maximum smoke flavor.
• Always cook to internal temp, not time. Roasts will take a varying amount of time to smoke to 125 F. On average, about 30 minutes per pound at 225-F, so adjust accordingly.
• Rest the beef for at least 15 minutes before slicing so all the juices stay inside!

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MAKE IT A MEAL

Pair this insanely good Traeger Smoked New York Strip Roast with some classic sides for a complete meal. Think garlic mashed potatoes, roasted asparagus, or a tasty salad. The robust flavors of the coffee rub marry well with red wine, making it a perfect choice for a dinner party or a special occasion.

STORAGE

To store leftovers, wrap the roast tightly in foil or place it in an airtight container. It will be fine in the refrigerator for up to 3 days. For longer storage, freeze the roast in freezer-safe bags or containers for up to 3 months. Reheat gently in the oven or on the stove to maintain its moisture and flavor.