Real quick cross rib roast question

suprfast · Mar 19, 2010

I think this is the cut i picked up from the market last night. I want to shred it, and its currently at 150°F. About what temp do i want to get it to for shredding? What else can i do with it in case i cant wait as long

.

I should have asked this earlier today.

kris

landarc · Mar 19, 2010

I have never taken a cross rib roast to pulling temperature. I always cook it to 130F and slice thin for sandwiches. I would think it has to go just like any other cut of beef, 190F or so. Not sure it will work though.

suprfast · Mar 19, 2010

landarc said:
I have never taken a cross rib roast to pulling temperature. I always cook it to 130F and slice thin for sandwiches. I would think it has to go just like any other cut of beef, 190F or so. Not sure it will work though.

Thanks. I should have bought a chuck roll.
kris

sdb25 · Mar 19, 2010

Take it to 180 to chop it, 190+ to pull it. The cross rib is part of the chuck, and you can treat it the same.

suprfast · Mar 19, 2010

wound up dry. guess ill have to try again, and again, and again. i love practice.
kris

Paulmark · Mar 19, 2010

suprfast said:
wound up dry. guess ill have to try again, and again, and again. i love practice.
kris

Wish I could have caught you quicker..I was going to say foil it to finish.:doh:

suprfast · Mar 19, 2010

Paulmark said:
Wish I could have caught you quicker..I was going to say foil it to finish.:doh:

I would have foiled. I took it up to roughly 155 and it just seemed dry to me. Maybe i did something wrong.

Real quick cross rib roast question

suprfast

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landarc

somebody shut me the fark up.

suprfast

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sdb25

is one Smokin' Farker

suprfast

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Paulmark

is Blowin Smoke!

suprfast

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