Arm Roast

Discussion in 'Beef' started by larry maddock, Oct 27, 2005.

  1. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo,
    arm roast

    this is my first smoke of beef
    ====if hamburgers don't count.
    this goes about 2 1/2 lbs.

    the butcher tells me this cut is
    right next to the chuck roast cut.
    i don't know if it is closer to the hoof--
    or closer to the hind end.

    i am using mesquite chips for smoke

    i am also putting other things
    on the top grill/shelf only.

    this is my first smoke doing a piece of meat
    bigger than a turkey leg. [about 1 3/4 lb each]
    tho its not much bigger.

    i rubbed it with
    Cavender's all purpose Greek seasoning.

    at 3 hours arm roast was at 120 degrees.
    my smoker had been holding 190*
    this was on the 1 notch past medium.
    i took meat off and wrapped in foil.
    i moved up thermostat four notches to high.
    i put meat back on top rack.
    at 4 hrs it was at 140 *
    at 5 hrs it was at 155*

    i turned of electric to smoker
    and let sit there an hour before
    puttin in fridge.

    that was yesterday wed 10/26/05
    for lunch today i sliced half and made cold sandwiches.
    this is very tasty and tender

    tomorrow i will bake a tatoe- make a salad
    and warm it up to see if its better warm.
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Larry,
    The arm is between the Chuck [upper part of the leg] and the shank [hoof] this is from the front quarter of the beef. When I was a meatcutter, we would cut this about 1 1/2 to 2 inches thick and sell it as a round bone pot roast. This is usually a braising roast [cooked in a liquid or with moist heat]. Low and slow like you cooked and it should be fantastic. Cook it to an internal temp of 190 degrees and it should practically fall off the bone.
     
  3. goat

    goat Smoking Fanatic OTBS Member

    I agree. This is one of those less desirable cuts that must be cooked long and slow to change the composition of it. Congradulations on what sounds like a successful cook.

    goat
     

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