SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Boneless Beef Chuck Arm Roast with lots of Qview
New Posts  All Forums:Forum Nav:

Boneless Beef Chuck Arm Roast with lots of Qview

post #1 of 6
Thread Starter 

Well I finally got around to smoking the Arm roast I started a thread on a few days ago. I decided to throw it in a marinate instead putting it in salt. I mixed up some sea salt, pepper, garlic & onion powder, accent, dill, olive oil & balsamic vinaigrette and threw it in a zip lock bag for around 5.5 hours. I fired up my A-Maze-N-Smoker with some peach and cold smoked the roast for 1.5 hours then turned the heat on in my propane smoker and smoked it until an internal temp of 127. The smoker was around 250 and it took around 1.5 hours to get it up to 127 internal temp. I lit both ends of the A Maze N Smoker and then when I turned the heat on I lit the center of it as well and then the dust burned up really quick. The roast was good but not what I was hoping for. I picked the wrong cut of meat. I wanted to get something like a prime rib but that wasn't the case. Don't get me wrong it tasted great but it just wasn't what I was hoping for. Next time I will get a better cut of meat. I also threw some Salt in the smoker but that is still going so I don' t know how that tastes yet. Here is the Qview. 

 

DSC00331.jpg

 

DSC00332.jpg

 

 

The Marinade

DSC00333.jpg

 

DSC00335.jpg

 

 

DSC00336.jpg

 

You can see the salt is on the top.

DSC00338.jpg

 

 

DSC00340.jpg

 

 

I was getting hungry so I had to have a snack of garlic stuffed olives. I love these things.

DSC00342.jpg

 

All done.

1.jpg

 

 

As you can see its not the best cut of meat.

3.jpg

 

 

8.jpg

 

 

Plated with some grilling beans and wild rice chicken salad from the store.

9.jpg

 

Like I said it was good but not what I was looking for. Would I eat it again? Heck yes. Would I cook it again? Probably would get a better cut of meat. Thanks for looking.

post #2 of 6

Looks good to me.  I wouldn't turn down an invitation to dinner based on your Q-view!  Smoked salt?  That's a new one to my ears.  I'll have to look that up!  Those garlic stiffed olives sound good too.  Ya ever try to smoke them a bit first?

post #3 of 6

The meal looks great.  Love the smoked salt idea.  & the olives, perfect!

post #4 of 6

The meat looked great!  It's not the tenderest cut on the cattle by any means but it's not the worst either; it's great for London Broil when medium rare.  But, you're sizzling at a high temp on the outside so the inside doesn't contract as much and toughen.  Cooking low and slow allows more contraction and likewise get tougher without the benefit of breaking down the connective tissue at 200°+.  But sliced thin it should still be an attractive piece of beef.

Like my dad said if I complained the beef was tough... "I'd be a lot tougher if we didn't have it.."

post #5 of 6

RB - looks good from here, brother! 

 

Pops - great advice!  I've never heard that, but I'm pick'en up what you're putt'en down, man!  I'm going to give that one a try with one of my big shoulder roasts.

 

Thanks!

 

Quote:
Originally Posted by Pops6927 View Post

The meat looked great!  It's not the tenderest cut on the cattle by any means but it's not the worst either; it's great for London Broil when medium rare.  But, you're sizzling at a high temp on the outside so the inside doesn't contract as much and toughen.  Cooking low and slow allows more contraction and likewise get tougher without the benefit of breaking down the connective tissue at 200°+. 



 

post #6 of 6
Thread Starter 

I just pulled the salt out of the smoker this morning and it has a slight tint in color so it looks like it took on some smoke. My fingers also smell like smoke after stiring it and putting it in a container. I can't wait to try this stuff out. I'll also give the roast a second run at lunch today and see how it goes making it into a sandwich.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Boneless Beef Chuck Arm Roast with lots of Qview