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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-02-2011, 02:07 PM
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#1 |
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Full Fledged Farker
Join Date: 06-04-11
Location: Fresno, CA
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cross rib roast cook temp?
K, just found out that the mystery beef roast I'm cooking is a cross rib (pretty small). Anyway, just wondering, do you guys cook those to med. rear and slice or go all the way to brisket temps/consistency? Any super quick advice would be appreciated. Thanks.
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Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe |
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07-02-2011, 02:37 PM
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#2 |
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On the road to being a farker
Join Date: 01-31-09
Location: Pittsburg, CA
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I did a full 9 pounder recently.
Cooked it at about 275. Took it to 130 and rested. Some of the best roast beef I've had. It actually reminded me of low-grade rib roast.
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[COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting |
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07-02-2011, 04:42 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I do cross rib pretty rare, take to 125F or so, let it rest and slice thin. I really prefer it overnight, then served sliced cold on sandwiches.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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