I picked up a Cross Rib Roast and was thinking of smoking it in my WSM this
weekend. I've done some searches and haven't seen anything on cooking this
cut of meat, except for cooking it in liquid. Does anyone have any
experience smoking this cut of meat? Any tips are welcome.

Thanks
Blues

Blues Lyne wrote:
>
> I picked up a Cross Rib Roast and was thinking of smoking it in my WSM this
> weekend. I've done some searches and haven't seen anything on cooking this
> cut of meat, except for cooking it in liquid. Does anyone have any
> experience smoking this cut of meat? Any tips are welcome.

Cross rib seems to be from the chuck, and so should be ok.

Look at this:

http://www.bradleysmoker.com/recipes...beef/sb002.htm


I'm not entirely sure what the Bradley smoker is, but it sounds a lot
like Qing.



Brian Rodenborn

Default User wrote:

> I'm not entirely sure what the Bradley smoker is, but it sounds a lot
> like Qing.

It's an insulated smoker/oven ala cookshack, southern pride, etc.
I use the Bradley smoker generator in my cold smoke rig.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
>
> Default User wrote:
>
> > I'm not entirely sure what the Bradley smoker is, but it sounds a lot
> > like Qing.
>
> It's an insulated smoker/oven ala cookshack, southern pride, etc.
> I use the Bradley smoker generator in my cold smoke rig.


Ah, thanks for the info. The recipe sounded about right for temp (220)
and time (7 hours) although I'm not sure about that internal temp.
Sounded low.

When I'm doing a thick chuck roast, I use the tear test. If I can pull a
chunk off the edge with tongs, I figure the cow is ready to come in.



Brian Rodenborn

"Default User" > wrote in message
...
> Reg wrote:
> >
> > Default User wrote:
> >
> > > I'm not entirely sure what the Bradley smoker is, but it sounds a lot
> > > like Qing.
> >
> > It's an insulated smoker/oven ala cookshack, southern pride, etc.
> > I use the Bradley smoker generator in my cold smoke rig.
>
>
> Ah, thanks for the info. The recipe sounded about right for temp (220)
> and time (7 hours) although I'm not sure about that internal temp.
> Sounded low.
>
> When I'm doing a thick chuck roast, I use the tear test. If I can pull a
> chunk off the edge with tongs, I figure the cow is ready to come in.
>
>
>
> Brian Rodenborn

Thanks for the link. That sounds about like what I was planning to do. I
agree the the internal temp does sound low. I'll let ya know how it turns
out. It'll be my first roast in a smoker. Done lot's of ribs and chicken
and pork shoulders and thought I'd try something new. Especially since
there was a good sale. Now that the strike has ended at the grocery stores
here in So. Cal., there are some good meat prices. For a while there it was
hard to find anything reasonably priced.

Thanks,

Blues

"Blues Lyne" > wrote in message
...
>
> "Default User" > wrote in message
> ...
> > Reg wrote:
> > >
> > > Default User wrote:
> > >
> > > > I'm not entirely sure what the Bradley smoker is, but it sounds a
lot
> > > > like Qing.
> > >
> > > It's an insulated smoker/oven ala cookshack, southern pride, etc.
> > > I use the Bradley smoker generator in my cold smoke rig.
> >
> >
> > Ah, thanks for the info. The recipe sounded about right for temp (220)
> > and time (7 hours) although I'm not sure about that internal temp.
> > Sounded low.
> >
> > When I'm doing a thick chuck roast, I use the tear test. If I can pull a
> > chunk off the edge with tongs, I figure the cow is ready to come in.
> >
> >
> >
> > Brian Rodenborn
>
> Thanks for the link. That sounds about like what I was planning to do. I
> agree the the internal temp does sound low. I'll let ya know how it turns
> out. It'll be my first roast in a smoker. Done lot's of ribs and chicken
> and pork shoulders and thought I'd try something new. Especially since
> there was a good sale. Now that the strike has ended at the grocery
stores
> here in So. Cal., there are some good meat prices. For a while there it
was
> hard to find anything reasonably priced.
>
> Thanks,
>
> Blues
>
>
Well, I smoked the roast around 225 for 7 hours. Internal temp was 160. It
was nice and juicy and great tasting. It wasn't fall apart tender, but no
complaints here. When I do another one, I'll probably experiment with
letting it go a little longer.

Blues

Blues Lyne wrote:

> Well, I smoked the roast around 225 for 7 hours. Internal temp was 160. It
> was nice and juicy and great tasting. It wasn't fall apart tender, but no
> complaints here. When I do another one, I'll probably experiment with
> letting it go a little longer.


Sounds good. With beef, as long as it's tender when sliced, I'm pretty
happy. Q'd beed makes great chili too.



Brian Rodenborn