First time doing an Arm Roast

[sgtpeppr56]

I have been reading the forum a bit about roasts and think I am going to do an arm roast tomorrow. Here is what I think I might do...

2.25 pound Beef Arm Roast

No Rub chosen yet (But I want to do one)

Smoker at 225-250 degrees

Smoke meat until it reaches a temp of 160 degrees

Wrap in foil (with some liquid, not sure yet)

Put in Oven (set at 225) until it reaches 210 degrees

Rest in the foil for a hour or two

Does this sound like a good start? Any things I am miss or off about? 

How long should I guess this process would take? I could cut the roast in 2 to speed it up a bit. 

Thanks for all your time and help. My stomach will thank you!

 

[dirtsailor2003]

2.25 pound roast is small. How thick is is? That will determine your cooking time.

I'd pull it off the smoker when the IT reaches 200 and let it rest before pulling it.

If your smokers running why not put it back on the smoker rather than the oven?

 

[sgtpeppr56]

Great questions....

About 2 inches thick

I have an old coleman charcoal smoker and I have not been able to get the heat to last more then 4 hours. And its alot of work to keep maintain temp control.