Arm Roast Roast beef style?

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TexasMuskrat

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Mar 15, 2016
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Andrews, TX
Thinking of turning my 4.6 lb arm roast into roast beef. Going to throw on smoker and pull at it 130, let cool put in fridge overnight and hand slice some cuts. Depending on how it goes it may just go back on the smoker tomorrow. Anyone ever tried this?

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(Salt, pepper, paprika, onion powder, granulated garlic)

gonna smoke at 225 Using pecan off my tree cut 2 yrs ago.
 

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chopsaw

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Anyone ever tried this?
Not with an arm roast . Might have to watch the direction of your slices at that temp .
I smoke and hold over night . Slice then reheat with warmed up beef broth poured over the cold slices . As the meat warms up it pulls the broth in . Tender , juicy and full of flavor .
I pull at 120 ish , but 130 works to . I've even had it at 145 and still tender because of the thin slice and the juice .
This is sirloin .
1678205071564.jpeg

After warming in the broth . Some has sucked up in the slices .
1678205133353.jpeg
 

edmonds

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Thinking of turning my 4.6 lb arm roast into roast beef. Going to throw on smoker and pull at it 130, let cool put in fridge overnight and hand slice some cuts. Depending on how it goes it may just go back on the smoker tomorrow. Anyone ever tried this?

SPPOG
(Salt, pepper, paprika, onion powder, granulated garlic)

gonna smoke at 225 Using pecan off my tree cut 2 yrs ago.

Arm roast works just like a chuck, but tending to be a little bit leaner. I like to grill them at about 300/325 to IT of 135. Makes good medium-rare roast beef. The different muscle sections have grain running in different directions so you could separate them before slicing, or not.

I'ld go ahead and eat some while its still hot.
 
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TexasMuskrat

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71 IT just added another stick to keep that temp at 200-225. Looking good so far. Also have a drip pan with some garlic cloves and beef stock in.
 

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TexasMuskrat

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Give it a go . I was just posting how I reheat the slices . You can always finish it simmer in the broth if needed . Keep us posted .
I appreciate your advice, this is first time I have ever done anything other then briskets, birds, corned beefs, and ribs. I am wanting to try my hand at making my own deli meats. Have a whole turkey left over from last year can’t wait to break that bird out.
 

TexasMuskrat

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IT 115 finishing in oven. Has plenty of smoke and good color.
 

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TexasMuskrat

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Finished product (Hot)
Temp touched 145 f* IT before starting its cool down. Let cool to 120 before cutting. You can see there were 3 different muscle groups on this particular roast I separated out. The small little piece was the most tender, but all of it had awesome flavor and tenderness. I have it chilling in fridge and will hand slice tomorrow. Unfortunately I don’t have a meat slicer, yet, so overall it was a really good smoke. 1DC3593D-B3CC-473A-934E-EF5B42E3C39D.jpeg 41B72A90-9C53-4CF9-9D33-713444AC9643.jpeg FE314FA7-2BC3-4625-BF73-C4083D5E3567.jpeg 88C9E7C8-1D4D-4533-AB94-E0122C8DE00F.jpeg
 

chopsaw

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I have to say that looks damn good ! If you're thinking about trying the beef broth warm up , not a rolling boil on the liquid . Just a simmer . Pour over the cold slices and put a lid on it . As the meat warms the liquid draws into the meat . I'll be watching /
I have to repeat ,,, that looks really good .
 
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TexasMuskrat

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Decided to make French dips with some of it.
 

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TexasMuskrat

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All cut up. Some of it I had to cut into small bite size pieces that I will use for omelets, but overall this turned out amazing. Enough so that when I went to the store they happened to have a 8.94 lb bottom round, at a decent price, that I just couldn’t pass up. I think I know what my next cook will be. 🤔
 

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GonnaSmoke

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Thinking of turning my 4.6 lb arm roast into roast beef.
Here's something to read...
 
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chopsaw

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I am wanting to try my hand at making my own deli meats.
I like the deli meats more that making sausage . I have a few threads , but this is one for turkey breast .
This is sliced thick , but I also slice thin to do sandwich meat . The one that's boned and rolled .

they happened to have a 8.94 lb bottom round,
You're gonna love that . Great cut of beef for deli meat .
 
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TexasMuskrat

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Mar 15, 2016
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Andrews, TX
I like the deli meats more that making sausage . I have a few threads , but this is one for turkey breast .
This is sliced thick , but I also slice thin to do sandwich meat . The one that's boned and rolled .
Thank you. I’ve been trying to decide if I wanted to do the breasts all as one cook or separate and do two different flavors. Appreciate the thread, I do like Pop’s Brine.
 
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