cross rib roast

[_Bear_]

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.

[beefmann]

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

[SnellySmokesEm]

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 

[BuyLowSellHigh]

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

[_Bear_]

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??