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Old 12-02-2017, 02:05 PM   #7529
Haole Pete
Full Fledged Farker
 
Join Date: 05-09-17
Location: Tucson
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Need some advice:

Was planning on smoking a chuckie on the PBC tomorrow for Meat Sunday, but my wife brought back a cross-rib roast.

Everything I've searched for here looks like it should be cooked to 125-130 rather than taking to probe-tender like a chuck or brisket.

Anybody have any tips for hanging a cross-rib roast?

TIA!
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