i bought a beef chuck arm roast to smoke sunday, along with two sage fatties, a pack of skinnies, 2lbs of jalapenos to make ABT's, and some meaty beef ribs. any tips for an arm roast? i have never seen one of them before. of course, i have never looked for them either. i had only done a couple of roasts in my pre-smoker days, and those were just regular old roasts. i am thinking it would be nice pulled. i also got some red wine vinegar to make a finishing sauce. i wanted a brisket, but they all sucked. like had a fat cap, and the other side was half fat; or they weighed like 20lbs.