I picked up a couple of 3 pound cross rib roast yesterday and am not sure how to prepare them. I know that the cross rib is from the shoulder, same as the chuck, but they appear to be much leaner with less connective tissue but still require low and slow. My first thought is to coat with oil and salt/pepper, sous vide at 133° for 40 hours, chill and then smoke until IT is back to 133°. Anyone have a good scenario for cooking this cut of meat?
One other question, if I use my first thought procedure, what smoke temperature profile should I use, low/high, all low or all high (low = 160° and high = suggestions?).