Chuck cross rib roast - what internal temp to shoot for?

Discussion in 'Beef' started by frizzlefry, Nov 11, 2011.

  1. frizzlefry

    frizzlefry Smoke Blower

    Hi all,

    I just picked up a 2.5 pound cross rib chuck roast.  I've smoked regular chuck roasts before, but not a cross rib.

    Can anyone tell me what internal temp to shoot for?

    Thanks in advance!
     
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I'de smoke it till it pulls. Maybe go to about 170, foil or pan and cover, take it up to 200 or so and check for tenderness. What did you do with the other chucks?
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I take mine to 195°ish for slicing and 205° for pulling. You should really iveplling a try it is really a good method in which to eat a chuck roast.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree with Mark, pulling is the best way to eat a chuckie!
     
  5. frizzlefry

    frizzlefry Smoke Blower

    I did my other chuck roasts to 170.  I haven't tried pulling one yet, just slicing.

    I think I'll try that.  Thanks for all the info everyone!
     
  6. frizzlefry

    frizzlefry Smoke Blower

    I had a hungry crowd so I pulled it off at 170 and sliced it.  It was very tender and juicy.  I also smoked a pork butt and it too was great.


    I also cored out some whole red onions, filled them with butter, spices and feta cheese, and smoked them as well.  OMG!!!

    I think I need to extend my cooking times on the MES.  I planned roughly 1.5 hours per pound, plus 2 hours for the cooler, but it always seems to take much longer to reach the internal temp.  I'm using a Maverick ET-73 thermometer.

    Anyway thanks for the help guys!  I'll post pics as soon as I find the cord for my camera.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds great, looking forward to the pics!
     
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

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    It sounds great.
     
  9. flash

    flash Smoking Guru OTBS Member

    Definitely some pics. Can't say I've seen a cross rib cut chuck before [​IMG]
     
  10. jc1947

    jc1947 Smoking Fanatic

    [​IMG]
     
  11. frizzlefry

    frizzlefry Smoke Blower

    I will post pics tonight.  I had to order a new cable for my camera.

    Another question:  I got a 6 lb rib eye roast I want to smoke on my MES 40.  What temp should I smoke it at?  I usually run it at 225, for roughtly 1.5 hours per pound, but I've never done a rib eye roast before.
     
  12. frizzlefry

    frizzlefry Smoke Blower

    Cross rib on the left, pork butt on the right.  These were seasoned the night before, and I gave them antoher dusting just before putting them on.

    [​IMG]

    Here they are in the MES 40 set to 225 degrees.

    [​IMG]

    Here are the finished products.  I had hungry people waiting so I didn't get them to pulling temps.  Maybe next time!  Also here is one of the onions I hollowed out and stuffed with butter, spices and feta cheese.  I'm going to try it again this weekend but stuff with parmesan and crab meat.

    [​IMG]

    Thanks for looking!  I know a lot of you old timers can do much better!  Tomorrow I'm getting ambitious and will smoke a rib eye roast!  Any advice is appreciated.
     
  13. teeznuts

    teeznuts Master of the Pit

    Nice! that onion sounds awesome too. post pics when you do it with crab meat.
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The cross rib chuck roast is actually the arm shoulder roast boneless and you did it right, it doesn't have as much internal fat and marbling and slicing it was the preferred method, not pulling; it could be dry if brought to 205°+.

    Rib eye roast, if you want it nice and pink throughout, bring it to 120° - 125° and wrap it in a cooler until it hits 135° and slice and enjoy!  If medium or medium/well-done is your preference, take it to 135° and wrap until 145° - 155°.  Over 155° and you are in well-done range.

    [​IMG]
     
  15. frizzlefry

    frizzlefry Smoke Blower

    Pops what temp do you smoke the ribeye at and roughly how long?  I've seen some people here say 45 minutes per pound but that sounds short.
     
  16. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I never cook by time, only temp.  As you monitor your  meat temp rise you can figure when to start your sides, etc, and you have flexibility in your wrapping/hold times.  I try to get everything going ahead of time so when the meat is done it's time to serve!

    I cook the ribeye 200° - 210° max; below boiling point.
     
    Last edited: Nov 18, 2011

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