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.