I am smoking a 5 lb arm roast this weekend. I am thinking of injecting it with a simple solution of beef broth, garlic and onion powder, Worcestershire sauce and smoked paprika. I was also thinking of rubbing it down with Jeff's recipe for onion/garlic paste. I hope it turns out ok. Any suggestions or comments?
Arm Roast Anyone?
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Drt, morning.... A little late here, sorry.... Cook at 225 or higher to get the IT up to 140 in less than 4 hours... Safety is the only advice I can give... Sounds like you have all the rest covered.....
Got any pics ??? We love pics you know....