Arm Roast Anyone?

Discussion in 'Meat Selection and Processing' started by drtrd gourmet, Jul 15, 2013.

  1. I am smoking a 5 lb arm roast this weekend. I am thinking of injecting it with a simple solution of beef broth, garlic and onion powder, Worcestershire sauce and smoked paprika. I was also thinking of rubbing it down with Jeff's recipe for onion/garlic paste. I hope it turns out ok. Any suggestions or comments?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Drt, morning....  A little late here, sorry....    Cook at 225 or higher to get the IT up to 140 in less than 4 hours...  Safety is the only advice I can give...  Sounds like you have all the rest covered.....    

    Got any pics ???    We love pics you know....   

    Dave
     
  3. My beautiful bride is going to take before and after pictures Sunday morning. I am smoking an 8 1/2 lb. pork butt at the same time. Full day affair on Smokin' Sunday!!! Thanks for the advice.
     
  4. Sounds like a plan!
     

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