syndicate559
Full Fledged Farker
- Joined
- Jun 4, 2011
- Location
- Fresno, CA
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.