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?
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2/2/08 at 5:18pm