Cross Rib Roast

[slider n copa]

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

 

[smoking b]

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 

 

[slider n copa]

Thank you.

 

[smoking b]

Thank you.

You're quite welcome 

  Did you pick one up?

 

[slider n copa]

Na decided to pick up some ribs and a brisket