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?
SmokingMeatForums.com Top Picks
- 19,548 Posts. Joined 11/2010
- Location: Omak,Washington,U.S.A.
- Points: 989
- Select All Posts By This User
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....