smoker ChartsDATASHEET // CT-SM-101
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook NY Strip Steak (Boneless, 1.25-inch / Smoked Reverse Sear) in the smoker
Specification: 2 boneless NY strip steaks (1.25-inch thick, 12 oz each) seasoned with SPG rub
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
45–60 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
130°F (54°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare ny strip steak (boneless, 1.25-inch / smoked reverse sear) (2 boneless NY strip steaks (1.25-inch thick, 12 oz each) seasoned with SPG rub).
2
Cook
Cook for 45–60 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Core reads 120°F in smoker, finishing at 130°F medium-rare with sizzling sear crust Confirm internal temperature reaches 130°F (54°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Strip Steak Guidelines & Traeger Reverse-Sear Guide
Pro Tip: Smoke at 225°F until 120°F internal, then sear 60 seconds per side on a blistering cast iron skillet with garlic butter to lock in juices.
Related smoker Cook Times
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225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
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250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
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Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)