I have a 4 lb cross rib roast I am wanting to smoke in a day or 2. Any thoughts on recipies, rubs, smoking temps, internal temps ect, ect. Got a load of cheese in now. The smoking bug has hit hard again LOL.
here is a thought
coat with paprika
then black pepper
then granulated garlic
then ground mustard
smoke for 1 hr 40 min of hickory and 20 minute of mesquite
box temp of 200 till an IT of 135 to 140
then pull and FTC while adding 1/4 cup of apple juice on the meat before closing the foil
I've only done one standing rib roast and it turned out great. Heres the link from my post.
http://forum.bradleysmoker.com/index.php?topic=16773.msg202934#msg202934 (http://forum.bradleysmoker.com/index.php?topic=16773.msg202934#msg202934)
I'd never heard of a cross rib roast before, and after a little google work and reading I think I know why. It's a name primarily used in Canada for what is commonly called a "boneless chuck pot roast" in the states. I've never done a chuck roast in the Bradley, but others have.
Here are a couple of links that may be helpful
http://askabutcher.proboards.com/index.cgi?board=ask&action=display&thread=305
http://www.themeatsource.com/crossribroast.html
I think it will need mor IT than 135* or 140*. I was thinking more like 165* or 175* then FTC with some apple juice. Is it a good idea or no??