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Cross Rib Roast

post #1 of 5
Thread Starter 

Any one have any ideas on a cross rib roast, Local store has them on sale tomorrow?

post #2 of 5

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  thumb1.gif

 

If you end up getting one make sure to post pics  smile.gif

post #3 of 5
Thread Starter 

Thank you.

post #4 of 5
Quote:
Originally Posted by Slider n Copa View Post

Thank you.

 

You're quite welcome  beercheer.gif  Did you pick one up?

post #5 of 5
Thread Starter 
Na decided to pick up some ribs and a brisket
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