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Discussion in 'Meat Selection and Processing' started by slider n copa, Aug 27, 2013.
Any one have any ideas on a cross rib roast, Local store has them on sale tomorrow?
A chuck cross rib roast is usually better sliced in my opinion - there is usually not as much internal fat as a chuck which could potentially cause it to dry out if taken to pulling temp. YMMV
If you want to slice it smoke it to 135 - 155 IT depending on how well done you want it. If you would rather pull it instead, let it go to 200 or a little higher
If you end up getting one make sure to post pics
You're quite welcome Did you pick one up?
Na decided to pick up some ribs and a brisket