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Smoked Beef Arm Roast with Q-view

post #1 of 10
Thread Starter 
I decided to smoke one of the two beef arm roasts I have in my freezer. I pulled it out of the freezer Friday night and realized that it wouldn't be ready by Sunday by thawing in out in the fridge. So on Saturday I did what I don't like to do and let it thaw out on the counter. Saturday night I put Butcher BBQ Texas Style Rub Steak and Brisket on the meat and wrapped it in Saran Wrap and placed it in the fridge over night. I had to used toothpicks to keep the part of the roast together.

Sunday morning I got up at 4:00 AM and pulled the roast out of the fridge and let it sit on the counter for an hour.


I put it in my cheap Brinkmann Vertical Charcoal Smoker at 6:00 AM. When the meat reached 165 degrees F I pulled it out, wrapped it in a double layer of heavy duty aluminum foil and placed it back on the smoker. I pulled the meat out of the smoker when it reached 205 degrees F and put it in a towel lined cooler. In total the roast was on the smoker for about 7.5 hours and in the cooler resting for about 4 hours.

Roast right after I pulled it out and unwrapped it. There was a lot of juice and it had a nice smoke ring.

I sliced it up and put it on the plate with my mother's homemade potatoes and frozen corn.

The roast was easily fork tender and very juicy. .
post #2 of 10

Looks excellent!  Great job!

post #3 of 10

Looks awesome!!

post #4 of 10


post #5 of 10

looks great nice smoke ring.

post #6 of 10

Looks delicious!


Nice ring!

post #7 of 10

Sweet looking ring great job

post #8 of 10

Very nice, you did a great job thumb1.gif


Awesome smoke ring icon_eek.gif

post #9 of 10
Thread Starter 

Thanks for the compliments.  I got home from training my dogs and I was hungry so I just made a plate of leftovers and tossed it in the microwave.  I think it was just as good today as yesterday.  I had BBQ sauce on the table it went back in the fridge because I didn't want cover the flavor.

post #10 of 10

Looks Great!



No Creosote! A-Maze-N Smokers

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