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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 07-02-2011, 02:07 PM   #1
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Join Date: 06-04-11
Location: Fresno, CA
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.
Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe
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Old 07-02-2011, 02:37 PM   #2
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Join Date: 01-31-09
Location: Pittsburg, CA

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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Old 07-02-2011, 04:42 PM   #3
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Join Date: 06-26-09
Location: sAn leAnDRo, CA

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.
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

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