Cross Rib Roast

[rbrinton2373]

I have a cross rib roast that I am fixing for the superbowl. I have been told that it is essentially the shoulder. I am looking for suggestions on what to do with it. I was planning on pulling it but after thinking about it for a bit I am now wondering if I should slice it or even just keep it as a roast with some carrots and potatoes. I am also wondering if anyone can recomend a good marinade. Here are some pics of it in it's raw stages. I will also update as it cooks. Also will I wrap it in foil at around 165 degrees until 200+ degrees and then let it sit in a cooler for 1hr +. (like the brisket and pork shoulder that I've done?

 

[flash]

I would treat it like a butt or shoulder. Wrap as late as you can. i like 160 to 170º. The longer you can wait, the better the bark on the meat. I would marinade in Mojo Crillio. You can find it in the ethnic isle in your local Wal-mart stores or google it and make your own. Then add a good rub before putting it on the smoker. Anyhwere from 195 to 205º internal temp will give you pulled pork, below that more a slicing piece of meat.
Good luck.

 

[richtee]

Seems a bit lean from the pix. If ya wanna pull, I'd inject with some fat/marinade,and keep 'er mopped. Roast is prolly perfect.

 

[rbrinton2373]

Here is a pic of the rib roast 2 hrs into the smoke. Did kid of a basic marinade using Amberbach, garlic powder, onion powder, Kosher salt, pepper, and Worsteshire sauce. I will also include finisehd pics. Probably gonna just serve it as a roast. still not too sure on that.