- Jul 31, 2011
- 33
- 10
I bought a cheap Brinkmann vertical charcoal smoker Friday and decided to give it a try with a simple beef arm roast. the meat was in the smoker for about 5-6 hours. After 4 hours or so the temp. got to 160 degrees F so I wrapped it in aluminum foil and then put it back in the smoker until it got over 200 degrees F. I then put the roast in a cooler packed with towels and let it rest for 2.5 hours. It turned out OK considering the smoker is quite cheap and I've never done this before. I used mostly hickory and one piece of pecan for the wood with Grove lump charcoal.
My brother-in-law smoked a pork but with this Big Green Egg and had me over last night for for dinner so I made coleslaw from a great recipe. Since I had some left over coleslaw I put it on the roast. I also put on some BBQ sauce.
The biggest issue I had was keeping the temps over 200 degrees. I used the thermometer on the smoker so I don't know how accurate it really is. I bought a small vegetable grill bowl that had holes. The stock charcoal pan is worthless since it doesn't allow air flow. The downfall with the bowl I bought is that is was small so I had to keep putting in charcoal and I still think I was having air flow issues, which was shown with the low temps.
The meat wasn't tough or chewy, but it also wasn't fallling apart.
My smoker.
The roast resting.
After removing the aluminum foil.
A smoke ring.
Ready to eat.
My brother-in-law smoked a pork but with this Big Green Egg and had me over last night for for dinner so I made coleslaw from a great recipe. Since I had some left over coleslaw I put it on the roast. I also put on some BBQ sauce.
The biggest issue I had was keeping the temps over 200 degrees. I used the thermometer on the smoker so I don't know how accurate it really is. I bought a small vegetable grill bowl that had holes. The stock charcoal pan is worthless since it doesn't allow air flow. The downfall with the bowl I bought is that is was small so I had to keep putting in charcoal and I still think I was having air flow issues, which was shown with the low temps.
The meat wasn't tough or chewy, but it also wasn't fallling apart.
My smoker.
The roast resting.
After removing the aluminum foil.
A smoke ring.
Ready to eat.
