Smoked cross rib and pot roast veggies

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negolien

Master of the Pit
Original poster
Jan 1, 2020
1,987
1,680
Sacramento, Calif.
Cooking like brisket. Veggies wrapped with broth now.
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The IT is 150 veggies getting close. Shoulda put roast over them instead of broth pan. Hot broth, onions, brown sugar in pan warming to accept that awesome roast for a little snuggling under foil. Letting it
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roll to 160.
 
Stalled like a mofo at 151 so wrapped it up on a bed of red onions steaming in beef broth, brown sugar, drippings and butter. The veggies are plugging along nicely also. probably be done same time as meat oddly enough. we shall see. Grills running about 230 2 meat probes are 153 and 156.
 
Finished... Pull apart easy.. It has a nice gentle smoke taste not overpowering. Not too bad for first chuck 100% a little dry but I can work on that. Cut of meat made it hard because it had almost no fat. Wass like a 7.5 hour cook /gasp
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p
 
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