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Unread 07-02-2011, 02:07 PM   #1
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Default 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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Unread 07-02-2011, 02:37 PM   #2
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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.
[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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Unread 07-02-2011, 04:42 PM   #3
somebody shut me the fark up.

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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.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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