Arm Roast trial run

[knittingneo]

Ok so I started out with about a 5 pound arm roast I had in the freezer from our latest cow purchase.  I decided to try a coffee rub on it.  I slathered it with equal parts Worschershire and Roasted Garlic oil.  Then I massaged in my rub.

1T Dark roast Coffee

2T Butchers Blend steak rub

1T Johnny;s Hunters Blend

1T Penzey 4 spice

I set it to soak in the flavours overnight

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• knittingneo
• Aug 5, 2012

For Wood Chips I selected Cherry, got them going about 9:30 a.m.  I am using the bottom of the hotplate ad my cover for the chip pan, not sure if that is too many holes or not

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• knittingneo
• Aug 5, 2012

Got the Brisket on about 9:45 when the temp was up to about 180 and a good smoke was starting

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• knittingneo
• Aug 5, 2012

There was a TBS but not really noticible in the camera

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• knittingneo
• Aug 5, 2012

At 2:30 after 4.5 hours on the smoker these are the spent chips, still some not quite done

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• knittingneo
• Aug 5, 2012

THe arm roast after 4.5 hours, not as far along as I would have liked but the temp that was at about 220 when I left to go to the store was at 180 again when I returned home.  Does have a nice crisp starting on the side closer to the heat element

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• knittingneo
• Aug 5, 2012

Top shot same time Internal Temp only about 140

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• knittingneo
• Aug 5, 2012

I refreshed the chips and turned up the temp a little, it is rolling at around 230 right now.  After another hour internal temp is about 150, another half an hour or so and I will Wrap her up in foil and wait till she hits about 195 to 200 before resting, Will update the Q-View later

 

[daveomak]

KN, evening.... looks like you solved the "too much smoke " problem...  Maybe a few less chips would help also...  How did the roast turn out...   Looks good now.... should be awesome later.....   Dave

 

[scarbelly]

Looks good - how was it

 

[smokinhusker]

Good looking roast. How did it turn out?

 

[knittingneo]

When I pulled it off I let it rest for about and hour and a half and could not wait any longer

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• knittingneo
• Aug 6, 2012

I unwrapped and slid onto a plate to cut and it looked terrific

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• knittingneo
• Aug 6, 2012

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• knittingneo
• Aug 6, 2012

I served it up with some grilled veggies

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• knittingneo
• Aug 6, 2012

Overall it was terrific.  It was tender and delicious.  It was a touch drier than I would like but I am not sure if this is a byproduct of smoking or possibly due to the fact the temp had dipped for a little while.  I did not think it was over cooked just a touch on the dry side but very delicious.  Juice came out of the meat when I cut it so I am wondering why it had the slightly dry texture.  Perhaps I will go a little thicker next time, lay bacon on top or sear the bottom side first.

 

[daveomak]

KN, morning..... It looks like it came out pretty darn good to me.....  I'd eat it..... no problem.....  along with everything else on the plate...  and maybe lick the plate too......    Dave