Smoked Cross Rib Roast
I decided to take a 2 1/2 lb Cross Rib Roast and give it a go on the pellet smoker. Why smoked – well why not? Low and slow to medium rare. Just a simple matter of poking a bunch of hole in the roast and inserting slivers of garlic inside. The rub was one of my favorites “Brazos Legends” Sizzlin steak Rub and I coated the roast generously all over.
Medium rare was not my personal choice, I'm more of a medium to medium well kinda guy when I have beef. This roast was going to some friends and that was the request. 145°F is the recommended temp for medium rare. 160° for medium. The crust was just fantastic with a slight smoke ring under it.
A take away from this is the surprise I had when the roast was cooked slightly un-even. More done on the bottom than the top and from the design of this particular smoker that's should not have been the case. Well I did need another excuse to practice …. more!
I used a Camp Chef wireless barbecue thermometer (model no: LTRM) probe that worked flawlessly to monitor the meat. It's small and compact, range is up to 100 feet away, stainless steel probe and it's programed to provide suggested cooked temperatures for 6 different meats. But the point I like the best is it's $31.99 price point! Perfect for the cook with a budget.
Here are the picture from the cook:
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