Cross Rib Roast

smokenqueQ'n n Brew'n

Local grocery had decent sale on Cross Rib Roasts so I thought I'd bite. I've never smoked much less cooked a CRR. Did a search here and found little.

I'd appreciate any thoughts. Is it a tender or tougher piece of meat? ie Long and Slow or cook at higher temp until about 130Âº or so? I'd probably use Hickory for this one.

Thanks for any wisdom.

2/13/072:44 PM

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tomMember

A cross-rib roast contains the meaty portions on the top of ribs 3 through 5. The best results occur when it is pot-roasted. The cross-rib roast is also known by the following names:

Boston Cut
English Cut
Bread and Butter Cut
Shoulder Clod

I'm just guessing that you could cook slow to about 170Âº,foil with a sliced onion and 1/2 cup red sauce of choice.

Take it up to 190Âº+.

Hopefully someone that does them will chime in.

2/13/075:00 PM

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smokenqueQ'n n Brew'n

Thanks Tom.. answer came a bit too late.. but..

I slathered the roast with Mortons Steak Seasoning and put it in the 008 for about 3 hours till it hit 145Âº and cribbed it for half an hour.

Turned out great. Should make great sandwiches for the rest of the week.

2/14/074:06 PM

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