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Arm Roast

larry maddock

Master of the Pit
OTBS Member
1,070
10
Joined Sep 27, 2005
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.
 

Dutch

Smoking Guru
Staff member
Administrator
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Joined Jul 7, 2005
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.
 

goat

Smoking Fanatic
OTBS Member
958
11
Joined Oct 27, 2005
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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