Smoked Cross-Rib Roast Preparation Time: 25 Minutes
Cooking Time: 5 Hours
Total Time: 5 Hours 25 Minutes
Servings: 8
Ingredients of Smoked Cross-Rib Beef Roast :
- EVOO
- 3 lb Cross rib beef roast. Boneless tied.
- Dry Rub: 1.5 tbsp Kosher salt
- Dry Rub: 1 tbsp paprika
- Dry Rub: 1 tbsp fresh ground black pepper
- Dry Rub: 1 tbsp Worcestershire black pepper
- Dry Rub: 2 tsp cumin
- Dry Rub: 3 tsp garlic powder
- Dry Rub: 2 tsp crushed rosemary
- Dry Rub: ¼ tsp sage
- Injection: Pinch of ground black pepper
- Injection: Pinch of Kosher salt Pinch of Rosemary
- Injection: ½ tsp garlic
- Injection: ½ tsp sage
- Injection: ½ stick salted butter, melted
- Injection: 2 tsp Worcestershire sauce
- Injection: Water
- Suggested wood chips: Oak or Hickory
Process of making Smoked Cross-Rib Beef Roast
Mix all the dry ingredients for the rub in a bowl.
Coat all sides of roast with EVOO.
Rub all sides of roast with rub mixture.
Cover with plastic wrap and refrigerate overnight .
Next morning (or about 4 hours before smoking) grind all dry injection ingredients in coffee grinder to fine. Stir into melted butter and Worcestershire sauce. Mix in water to thin and heat to simmer .
Inject into top of roast as many times as possible, and as deep as possible. Butter mixture will harden in cold meat, but some will spread through meat before hardening, and will spread more when cooking.
Refrigerate covered until about 40 minutes before smoking.
Take out, uncover, and let set on indoor counter for about 40 minutes while getting smoker ready.
Set smoker for 235F. Fill water pan with water.
Smoke until IT reaches 130F. Increase smoker temperature to 275F.
When IT reaches 140-145F remove from smoker and cover with heavy duty foil. Rest for 15-20 min. Temp should be a nice medium rare .
Slice cross grain and serve .
Enjoy.
