Boneless arm roasts ideas

Discussion in 'Beef' started by jeff 1, May 15, 2011.

  1. jeff 1

    jeff 1 Smoke Blower

    I bought a bunch of arm roasts on sale for 2.47lb.  they are all 2.5-3 lbs each and got them priamarily to grind with.  Any smokeing ideas for these things?
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Those puppies are essentially pot roasts, and can be smoked beautifully.  It is essentially a chuckie (chuck roast).  Season with whatever you like (salt, pepper, rubs, etc.) and smoke it at a cook temp of 225-250* until it reaches your desired level of done (I usually want these to fall apart like a pot roast) and enjoy.  Sammies are always a great idea, IMHO.  Search "Chuckie" or "chuck roast" here on SMF for some great ideas.
     
  3. jeff 1

    jeff 1 Smoke Blower

    I would like to do pulled beef with them but was worried they would get to dry. 
     
  4. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Keep a water pan in the smoker, spritz with apple juice occasionally, and foil it around 165* until it falls apart. Essentially treat it like a brisket that won't take 10-15 hours. You can also inject before smoking to boost the moisture levels.

    Cheers! Should be really good eats when ur dine!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the Q-view!
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Since it is basically just a chuck roast I would smoke it like you would a chuckie.  I would also put a pan of beef stock under the roast while smoking. The smoked stock is amazing and can be used in a lot of dishes. It also makes an amazing au jus for a french dip
     
  7. jeff 1

    jeff 1 Smoke Blower

    Ok so I did a lil search on pulled beef and smoked chuck and found a lot of different ideas and recipes, some of them I really wanted to try but unfortunately I dont want to run to the store tonight for a few lacking ingredients.  So I am going to make due with what I have which is still a lot of options. 

    I decided I am going to inject tonight and rub in the morning before it goes in.  For the injected marinade I threw a bunch of stuff together untill I got a flavor that I liked.  It has some fajita marinade that I needed to use up,  apple cider vinager,  head and country bbq suace, a lil brown sugar, and some root beer (Dont judge me[​IMG]).   Anyhow it ended up with a flavor I liked that I feel would go well with bbq pulled beef. 

    As for the rub I had some leftover rubs that needed used I decided to start with as a base and tweeked them to my likeing for beef by adding more kosher salt, onion, and garlic powders along with some meat tenderizer.  I will probably coat the roasts in morning with either olive oil, or mustard or L&P thick worcestershire and then cover with rub.

    anyway its all ready to go for the morning
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Hope they came out great Jeff,

    Would love to see how it turned out  [​IMG]
     

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