roast

[smoke freak]

Was planning to buy chuck roasts but when at the store I found arm roast for the same price. They look to have good marbeling without all the junk that sometimes is part of chuck. Anyway... I now have four 3.5 pounders on the chargriller. Two for me and two for my brother. Smoke to about 160 then foiled and into the oven so that I can sleep for a few hours. Good eatin tomorrow, eh!

 

[flash]

Post the QView

 

[smoke freak]

Flash, can I borrow your camera?

 

[walking dude]

ahhh..........freak...............some of us are of the opinon...........no q-view.........it didn't happen...........lol

 

[smoke freak]

I know, dude. When I was out tendin the fire that probably isnt...hmm...I heard a semi go by on the hiway. But since I didnt see it , I know it wasnt there...........................
Sure smells good for something that aint real........

 

[ronp]

Hmm, send the smell here. Lol

 

[smoke freak]

It aint happenin...........but I love it!!!!!

 

[smoke freak]

Not being a butcher or anything like that, Im not sure where arm roast comes from compared to chuck. BUT they are terrific when smoked. They stay moist and tender and dont have all the junk runnin through the center. Cooked to about 200 and shredded for sandwiches. Excellent!

 

[walking dude]

SF.......CORNFUSES sez........if a tree falls in the forest, and no one is around to hear it..........did it make a sound?

 

[smoke freak]

Sounds like some sortta Chineese BS to me! Speak English please!

 

[walking dude]

SPEAK IT?.......i WROTE IT in english

l.lolol

 

[t-bone tim]

SF , IMHO , don't cook to 200 * , more like 160* at most if you want well done , the shoulder arm roast comes from the shoulder of the animal , down lower than the blade ( upper shoulder ) both together make up the " chuck " ... the junk you refer to is most likely fat in the center of the blade , which gives it , it's tenderness and flavor ... cook it first , then remove it , if for some reason it's un-wanted ?