Arm Roast Roast beef style?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

TexasMuskrat

Meat Mopper
Original poster
Mar 15, 2016
161
98
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?

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

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

Attachments

  • 0EE69E32-E297-4D2A-B967-334114ACCE7F.jpeg
    0EE69E32-E297-4D2A-B967-334114ACCE7F.jpeg
    191.6 KB · Views: 18
  • Like
Reactions: JLeonard
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
 
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.
 
  • Like
Reactions: JLeonard
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.
 

Attachments

  • 93AC7B26-FF15-4843-B717-58998CB5BAA0.jpeg
    93AC7B26-FF15-4843-B717-58998CB5BAA0.jpeg
    115.7 KB · Views: 8
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.
 
IT 115 finishing in oven. Has plenty of smoke and good color.
 

Attachments

  • 5CD742E8-5279-4AFF-AB89-98441AAAF807.jpeg
    5CD742E8-5279-4AFF-AB89-98441AAAF807.jpeg
    210.4 KB · Views: 7
  • B7039295-EA1A-4EA6-80AF-F423131BF6AF.jpeg
    B7039295-EA1A-4EA6-80AF-F423131BF6AF.jpeg
    239.6 KB · Views: 8
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
 
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 .
 
  • Like
Reactions: TexasMuskrat
Decided to make French dips with some of it.
 

Attachments

  • B52153E5-FE3B-40B0-9A94-A86470834529.jpeg
    B52153E5-FE3B-40B0-9A94-A86470834529.jpeg
    131.3 KB · Views: 7
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. 🤔
 

Attachments

  • 38A19B4A-0C04-43D5-8251-97AFA8477DCF.jpeg
    38A19B4A-0C04-43D5-8251-97AFA8477DCF.jpeg
    138.1 KB · Views: 6
  • 8DD4DAF5-D4D7-4903-85C4-CC3CCDDEDE98.jpeg
    8DD4DAF5-D4D7-4903-85C4-CC3CCDDEDE98.jpeg
    170.9 KB · Views: 5
  • Like
Reactions: jcam222 and chopsaw
Thinking of turning my 4.6 lb arm roast into roast beef.
Here's something to read...
 
  • Like
Reactions: TexasMuskrat
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 .
 
  • Like
Reactions: TexasMuskrat
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky