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Arm roast

post #1 of 13
Thread Starter 

My with wants hot roast beef sandwiches.

 

I went to the freezer and found a arm roast.

 

Got it seasoned with spog.

 

 

 

Going on the mini tomorrow around noon.

 

Think I will foil at 140 with beef broth.

 

Its my first so any comments are welcome.

 

Wish me luck.

post #2 of 13

Arm shoulder roast is a good cut except muscles right around the bone.  But, it should be mighty tasty!

post #3 of 13
Thread Starter 

I want to pull it.  Will it all pull good?  Whats wrong with the meat around the bone?

post #4 of 13
Quote:
Originally Posted by c farmer View Post
 

I want to pull it.  Will it all pull good?  Whats wrong with the meat around the bone?

Yes, it should, it is a lean roast but get it up to 200° or better to pull.  Nothing is "wrong" with the meat around the bone, just that, by virtue of being attached to the bone it is more ligamentious with connective tissue holding it to the bone and likewise tougher.  You can see a 'cord' of ligaments to the lower right of the bone.

 

post #5 of 13
Thread Starter 

Thanks Pops.

 

I put it on at noon and IT of the meat is 150 already.

post #6 of 13
Thread Starter 

 

 

2.5 hours in.  IT of 151

post #7 of 13

Lookin' good.

post #8 of 13
Thread Starter 

 

 

IT of 171

post #9 of 13
Thread Starter 

 

 

Wrapped in foil at IT 190.

 

Back on smoker.

post #10 of 13
Thread Starter 

Finished product.

 

 

 

And my supper.

 

 

 

Very pleased with my first long smoke on my mini.

 

I think total cook time was 9 hours, all on one load of fuel.

post #11 of 13

:Looks-Great:

post #12 of 13

Very Nice job!

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

:Looks-Great:

 

 

Quote:
Originally Posted by Shinny View Post
 

Very Nice job!

 

 

Thanks guys.

 

One question thou.  I still had some connective fat that gave me problems.

 

Should I have cooked it longer?

 

Would it have melted out later on?

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