I decided to smoke one of the two beef arm roasts I have in my freezer. I pulled it out of the freezer Friday night and realized that it wouldn't be ready by Sunday by thawing in out in the fridge. So on Saturday I did what I don't like to do and let it thaw out on the counter. Saturday night I put Butcher BBQ Texas Style Rub Steak and Brisket on the meat and wrapped it in Saran Wrap and placed it in the fridge over night. I had to used toothpicks to keep the part of the roast together. Sunday morning I got up at 4:00 AM and pulled the roast out of the fridge and let it sit on the counter for an hour. I put it in my cheap Brinkmann Vertical Charcoal Smoker at 6:00 AM. When the meat reached 165 degrees F I pulled it out, wrapped it in a double layer of heavy duty aluminum foil and placed it back on the smoker. I pulled the meat out of the smoker when it reached 205 degrees F and put it in a towel lined cooler. In total the roast was on the smoker for about 7.5 hours and in the cooler resting for about 4 hours. Roast right after I pulled it out and unwrapped it. There was a lot of juice and it had a nice smoke ring. I sliced it up and put it on the plate with my mother's homemade potatoes and frozen corn. The roast was easily fork tender and very juicy. .