Smoked cross rib roast

[Frederic]

Since I cannot find brisket here and I wanted badly to smoke beef this weekend, I have found this piece of meat at the grocery store that I thought looked good.

Marinated with a dry rub for 5 hours, I set my OTG for indirect heat using the minion method and firebricks.

Then smoked it for 4.5 hours foiling it at around 155 and took it off at 170. After a while, I was afraid it would be dry so I sprinkled it with apple cider vinegar mixed with brown sugar.

I was pleasantly surprised with the result. I read on the web that the cross rib roast (beef shoulder roast in the U.S.) was the cut just above the brisket. I'm not a butcher but it may be the reason why it looked just the same.

Next time I'll be doing it, I may try to inject it. It was tender but could be better. At about 8$ for 2 pounds, it was perfect for my wife and I.

I was expecting the worse so I didn't take any before picture but here's what it looked like with my wife's very good potato salad.

http://ia69hq.bay.livefilestor...-10%20006.JPG?psid=1

 

[K Kruger]

The 'cross rib roast' is not a name that appears only outside of the US. It's here too. But it means not much more than 'beef shoulder roast', except that it is a crosscut from the rib area of the shoulder. Other than that its location is not specific. It is a generic crosscut shoulder roast. It is 'just above the brisket' - but not in any meaningful way.

I'm glad that you enjoyed it - looks pretty good. A recommendation for the future: don't cook to a specific temp as the temp tells you nothing. Feel the meat with a probe. When tender the probe will go in effortlessly. If you wish, add a little liquid when you foil.

 

[DaleW]

I don't know much about names of cuts, but I know I like the looks of that beef!