New Posts  All Forums:Forum Nav:

Arm Roast Anyone?

post #1 of 4
Thread Starter 

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?

post #2 of 4

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....   



post #3 of 4
Thread Starter 

My beautiful bride is going to take before and after pictures Sunday morning. I am smoking an 8 1/2 lb. pork butt at the same time. Full day affair on Smokin' Sunday!!! Thanks for the advice.

post #4 of 4
Sounds like a plan!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing