roast

Discussion in 'Beef' started by smoke freak, Aug 17, 2008.

  1. smoke freak

    smoke freak StickBurners

    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!
     
  2. flash

    flash Smoking Guru OTBS Member

    Post the QView [​IMG]
     
  3. smoke freak

    smoke freak StickBurners

    Flash, can I borrow your camera?
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

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

    smoke freak StickBurners

    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........
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Hmm, send the smell here. Lol
     
  7. smoke freak

    smoke freak StickBurners

    It aint happenin...........but I love it!!!!!
     
  8. smoke freak

    smoke freak StickBurners

    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!
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

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

    smoke freak StickBurners

    Sounds like some sortta Chineese BS to me! Speak English please!
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

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

    l.lolol
     
  12. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    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 ?
     

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