Top round/Clod

kcal56Bos Jacio

Bought a couple different cuts last week, cheap! Got a cross rib roast, which is apparently part of the clod, and a top round. I've seasoned 'em both up, going to cook tomorrow AM. Going to do the clod (4 lbs) to 190* for pulled beef, and the top (4.5 lbs) rare, 130* or so, to slice thin for sandwiches. Anything appear drastically wrong with this plan, or is it reasonable?

4/3/064:24 PM

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tomMember

Looks pretty fair to me.

4/3/065:04 PM

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