What’s a mother to do when it’s noon and you have nothing planned for dinner!?? You run over to your local Grocery store and pick up a little Chuck Cross Rib Roast. Man, everything keeps going up, up, up … Just 5 months ago I paid $1.99/lb for one of these and today it was $4.79/lb!! I have to start planning ahead better and start stashing meat away in the freezer before it gets even more expensive. Oh well, a man’s gotta eat …
Rubbed the Chuck Cross Rib Roast with some Annie’s Roasted Garlic EVOO and Fagundes Prime Rib & Roast Seasoning.
SETPOINT the MAK 2 Star General Wood Pellet Smoker-Grill with Oak wood BBQ pellets to SMOKE (180º) for 2 hours. I prefer using Oak with Beef.
While the Rib Roast was smoking in the MAK I scrubbed some Potatoes, dried them, rubbed them with some Annie’s Roasted Garlic EVOO and dusted them with Fagundes Seasoning. Nothing beats Baked Potatoes in the Char-Broil The Big Easy Infrared Smoker, Roaster and Grill (SRG).
A man’s gotta have his tools … Using the MAK 2 Star General Pellet Smoker-Grill for the Rib Roast while the baked potatoes are being cooked in the SRG. Sure keeps the house from heating up during these dog days of summer. Infrared Baked Potatoes are so much tastier than oven baked ones. The Bradley Original Smoker sits in the background waiting for it’s turn.
After 2 hours of Oak smoke I bumped the SETPOINT temperature to 230ºF until the Rib Roast Internal Temperature reached 145ºF.
Let the Chuck Cross Rib Roast rest under a foil tent for 20 minutes before slicing thinly.
The Money $Shot$ … A few slices of Oak Smoked Chuck Cross Rib Roast, Infrared Baked Potato, and a side of mixed vegetables … You gotta have your veggies … Bon Appétit
Shelly Peleshok
About how long did it take to reach 145 at the 230?
Thanks
Pete Jautaikis
It was so long ago Shelly that my personal records don’t even show that cook … But the post listed smoking the roast for 2 hours at 180 degrees then bumping up the pit temp to 230 degrees. I would think that another hour at 230 would get the internal temp to 145. Then rest it loosely under a foil tent for 15 minutes before slicing against the grain.