Been about a year since I got my refurb 045 so I thought I would share how it's going. Many butts, briskets and various other meats have seasoned the 045 to perfection and I couldn't be happier with it.
Lately I have done a couple of New York strip roasts (I think Sam's calls it Top Loin or Strip Loin). Very simple. I just buy the whole thing which is about 80 bucks. I trim it hard - almost free of all fat, silverskin, etc. Rub olive oil on it and then rub generously with Montreal steak seasoning. Preheat the 045 to 300 and add cherry chunks. Pop in the roast and I usually pull it at 125-130. Only takes about an hour or less. Let it rest and slice 3/4" slabs. Always tender (more so than when prepared as steak) and you can feed a whole lot of people with ease.
I think the secret is the trimming. New York strip fat is tough and not very flavorful (unlike that delicious ribeye fat!), so you don't miss it.
Enjoy.
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