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How do I cook this!

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Warthog
Warthog Posts: 84
edited November -1 in EggHead Forum
Okay, time to reach out, again, to the masses and get your input on the best way to cook a beef chuck cross rib roast. This was originally destined for the crock pot, and then I saw it, and said, "wait! let me see what the forum says". So, my question is, could this be turned into a poor man's brisket? If I do a low and slow, I am figuring 225 dome and wait until the probe hits 200 in the meat, what am I going to end up with?

Thanx in advance,

Warthog
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  • BENTE
    BENTE Posts: 8,337
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    it sounds to me like you will get pulled beef. i am not sure but i have had something similar. i rubbed it with mustard (yes the cheap yellow stuff) and then added my beef rub. put it on the egg with a little cherry wood indirect. i pulled it at 175 and sliced it thick for a roast beef. but if yoju run it to 200 i would make sure to let it rest in a cooler for an hour or three. in some towels. mix in your favorite bbq sauce slap some pickels on a bun with the beef and chow down


    DSCN0305.jpg
    these were two diffrent ones done the same way
    DSCN0307.jpg

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Warthog
    Warthog Posts: 84
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    That is what I was hoping you would say! Although, If I pulled it at 175 and slice it thin, I may be able to pull off a version of italian beef. Either way, I think it is going to end up on a bun!

    Your input is very much appreciated

    Thanks,
    Warthog
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  • BENTE
    BENTE Posts: 8,337
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    i used a beef eye round for itialian beef

    superbowl08002.jpg


    but yea you are right on a bun the better the bun the better the sandwitch :laugh:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Warthog
    Warthog Posts: 84
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    DSC00005-1.jpg
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  • Warthog
    Warthog Posts: 84
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    Thanks Bente! Piece of cake! Now I can start taking picts of the cooks and get em on here. The instructions are idiot proof!
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  • DynaGreaseball
    DynaGreaseball Posts: 1,409
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    I cooked one last week. It was OK, but it tends to dry out easily. Make it spend some time in foil with liquid during the slow cook. I didn't foil mine early enough. It reached a plateau at around 160°. Mine even backed itself down to around 156° during a surprisingly long dwell. I pulled it at 200°, but I think Bente's target temp would be better...or maybe somewhere in between.

    John, somehow you didn't get your picture sized to 800 x 600, so it doesn't show up in the wide view. But I could see it when I changed to narrow view. Cute little girl, and I know a good place for that pulled beef and bun.
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