The beef score

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smokingd

Smoking Fanatic
Original poster
Apr 2, 2009
349
14
Vegreville, AB, Canada
I got the urge to go to my local butcher today if not to buy just to look at meat.  I wanted to try some thing different.  I spotted a beauty beef all wrapped and juicy lookin.  I swear the thing was whispering to me.  Anywho back to reality it was a boneless cross rib roast with a nice fat cap and beautiful marbling throughout.  The price $45.  Pretty reasonable (around here)  but if I came home with a 45 dollar roast I could just go ahead and pack.  After about 15 min of badgering I got Bert (my fav butcher and friend) to drop it to 35 with the promise I leave LOL don't haggle with your butcher in front of fully paying customers.

This slab of beef is awesome.

c66ab277_C062300_1607_00.jpg


The cutting board this slab is on measures 20x20" and the meat is about 4.5" thick.

But to the reason I am posting I have never smoked a beef roast.  Any suggestions on rubs,injections, stuffings?  Anything I am going to cut this down to 3 four lb roasts some for lunch meat and what have you.

Any ideas would be great

Thanks in advance
 
I love rib roasts on the smoker..

I inject with Butcher BBQ let sit overnite and cook to 140. Good for a meal and sammies the next day



Mike
 
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Nice haul there Dennis. I would do like we talked about last night. Butcher it and then inject one and then use a good rub on one and then you can make a choice on the rest of the roast. Then get the steaks and grill them to perfection likie I know you can do. Then don't forget the Qview and let us know how and what you do to this thing. Are you gonna name it???
 
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