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I followed h8that4u's advice for the most part. Smoked at 200 with oak pellets for about 3 hours and pulled out of the smoker at about 113 IT. Reverse seared on the weber charcoal and pulled off at 133. Rested for about 20 minutes. It was done a touch more than I would have liked but otherwise...

Thanks for your opnions gentlemen (I think?). After browsing some history in these forums I've seen several instances of people alledgedly slow roasting these cuts to a rare/medium rare finish. And i was also advised by the breeder not to take it past 130. But we shall see how it goes, if this...

I've acquired some local 50/50 Holstein/Wagyu beef recently and am looking at smoking a boneless cross rib roast on Sunday. It is exceptional quality beef and im a little nervous about mishandling it. My thought was low and slow. 200 to 225 cabinet temperature (maybe even lower?) until a...