Beef arm roast tomorrow

Discussion in 'Beef' started by cubguy17, Apr 12, 2008.

  1. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    I pulled an arm roast of the deep freeze from the 1\4 cow I got, not alot of fat on it, I plan on wrapping it in foil after a few hours of smoke to keep it from drying out and make it more tender, and if I do that should I unwrap it for the last hour or so and hit it with more smoke or does it matter? The bone is in if that matters at all. Those are my plans unless someone has a better idea. Think I might do a fatty too, and I might throw some potatoes as well, don't want the smoker to look empty. Thanks for any info.
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    can't wait to see answers here cubguy.............friend across the street, just put one in the slow cooker........and you are right.......not alot of fat.......maybe injecting it with summin to help out with the moisture........

    hey.......cubs on at 6...........and tomorrows game is on tbs......go 12:30

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