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5.5 lbs Arm Roast

post #1 of 22
Thread Starter 
Finally got a chance to smoke something. Woke up to 30 mph winds and thunderstorms ...... smoke is still happening. I moved the cgsp to the screened in porch biggrin.gif .

The meat is an arm roast, rubbed with jeff's rub, first time trying it ! Will be spritzed with 3 - 1 mix of apple/cherry juice and bourbon. Right now i'm cooking with Kingsford Charwood lump, bought one bag to try and so far it doing real good. Staretd with 1/2 a chimney unlit in the basket, dumped in a chimney of lit. That was at 7:30, meat went on at 8:30. Still holding steady at 245.

Have two bags of Royal oak lump to use once this is gone. Using hickory chunks for smoke.

Pic time -

post #2 of 22
Looks like you're on the road to some good Q, Teeotee!

Enjoy your smoke, and we'll be waiting for more qview....biggrin.gif

post #3 of 22
Looks good so far I'll be waiting for more qview thanks for sharing
post #4 of 22
Thread Starter 

sunday part two.

Here we are at just over 4 hours in. Put the pizza fatty on. Arm roast is at 145. Moved the cgsp out to the deck thinking bad weather had quit. Been having showers on and off ...... oh well.

post #5 of 22
Looking good so far we'll be waiting for more Qview thanks
post #6 of 22

The meat is an arm roast.
May I ask, what part of the cow is the arm roast from?
post #7 of 22
Thread Starter 
I didn't know , it was a good price though. Just looked it up and apparently it is from the upper front quarter.

It had a good colour and a nice amount of fat (not too much) .
post #8 of 22
Are you pulling it??
post #9 of 22
Thread Starter 
Was planning on pulling. It's been stalled for at 150 for about an hour now.

Was going to do a chuck roast but this was $1.00 lb cheaper
post #10 of 22
tot... hey bud looks good... hows your smoker working after the mods.... and have you put the second air intake on the sfb yet??or have you found another way???
post #11 of 22
I would treat that like a chuck roast! Looks like ya got it handled pretty well.!
post #12 of 22
Did anyone else notice the empty bourbon bottle? PDT_Armataz_01_28.gif A little for the spritz, a little for the chef, a little more for the chef, a little mooorrrrre for the chef...

Nice looking piece of meat tee. I've been grocery shopping with the wife and seen different cuts of meat and wondered how they would do smoked.

Looking forward to the finished product!
post #13 of 22
Thread Starter 
Update time .....

Still cooking ....... darn piece of meat stallled at 150 for TWO hours icon_evil.gif .

Is foiled and at 175 now so coming up.

Vol .... wasn't hardly any left in the bottle, was why i got it out for the spritz, i don't drink bourbon, only use in marinades and sauces !! That's why i had a cheapo bottle. I have done a couple of chucks before and really like the way they cook.

Fireguy, not bothered with the second vent, just using less lump. Still getting the same cooking temps and times, running with the sfb vent wide open all the time, def helps with airflow. Smoking been a real pain today, wind shifted several times. Had showers on and off most of the day.

Will try and get some pics later once pulled.
post #14 of 22
[quote=Texas-Hunter;204206]Thanks for the picture tex.cool.gif
post #15 of 22
Just messing with you tee, I'm not a bourbon drinker myself. I have noticed a lot of alcohol mixed in the spritzes. Does it add a lot of flavor? I have a 4 and a 9 year old, so I don't want them catching a buzz from Daddy's cooking!
post #16 of 22
Thread Starter 
Was going to say the same thing. We (the wife) will add beer to a stew in a crockpot. I've always used beer or liqour in my marinades and never had any comments from or ill effects to the kids.
post #17 of 22
Thread Starter 
So here is the finished product. Took 10.5 hours to cook. Pulled easily, stayed real moist too. has been bagged, ready to be frozen for vaction next week.

Edit - apologise for not the best pic, haven't figured out the close up focus thingy on the camera ........ the flash isn't the best either.
post #18 of 22
Mmmm, Tee, that looks excellent.PDT_Armataz_01_37.gif

As for the alchohol.....
I like to spritz my hams with whiskey and add a dash or two of tequila to my chili.biggrin.gif
post #19 of 22
I'm guessing in your timezone dinner's long done, but that looks great. Hope you enjoyed it, and thanks for sharing your smoke.
post #20 of 22
From what I see it looks great nice job PDT_Armataz_01_37.gif
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