Author Topic: cross rib roast  (Read 4162 times)

Offline _Bear_

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cross rib roast
« on: November 08, 2010, 04:29:29 PM »
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.
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beefmann

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Re: cross rib roast
« Reply #1 on: November 08, 2010, 04:51:30 PM »
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

Offline SnellySmokesEm

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Re: cross rib roast
« Reply #2 on: November 08, 2010, 05:09:16 PM »
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 
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Offline BuyLowSellHigh

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Re: cross rib roast
« Reply #3 on: November 08, 2010, 05:41:14 PM »
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


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Offline _Bear_

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Re: cross rib roast
« Reply #4 on: November 08, 2010, 06:54:37 PM »
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??
Bradly Digital 6 rack smoker
Bradley Propane Smoker
The Big Easy
Broil King gas BBQ
"Cant hurt it, it's already dead"