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 internal temp of about 130. Simple seasoning, salt pepper and maybe some rosemary to let the meat shine through. It's not a huge roast, only 2 pounds. It has a beautiful snow white fat cap on it. My smoker is a pit boss vertical pellet smoker.
Picture of it still frozen solid.
Thanks, TTiffin
My thought was low and slow. 200 to 225 cabinet temperature (maybe even lower?) until a internal temp of about 130. Simple seasoning, salt pepper and maybe some rosemary to let the meat shine through. It's not a huge roast, only 2 pounds. It has a beautiful snow white fat cap on it. My smoker is a pit boss vertical pellet smoker.
Picture of it still frozen solid.
Thanks, TTiffin