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Unread 03-19-2010, 09:31 PM   #1
suprfast
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Default Real quick cross rib roast question

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.

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Unread 03-19-2010, 09:38 PM   #2
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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.
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Unread 03-19-2010, 09:42 PM   #3
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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.
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Unread 03-19-2010, 10:05 PM   #4
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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.
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Unread 03-19-2010, 10:08 PM   #5
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wound up dry. guess ill have to try again, and again, and again. i love practice.
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Unread 03-19-2010, 10:45 PM   #6
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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.
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Unread 03-19-2010, 10:49 PM   #7
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Wish I could have caught you quicker..I was going to say foil it to finish.
I would have foiled. I took it up to roughly 155 and it just seemed dry to me. Maybe i did something wrong.
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