Thread: Roasts?
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Old 12-29-2012, 02:20 PM   #3
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Join Date: 08-21-10
Location: Lake Worth, Florida

Arm roast is a cut from the chuck (or vice versa depending on your semantics), so any of the techniques used for a chuck should apply. Round roasts tend to have very little intramuscular fat, so either taking them to medium rare (or less) on a somewhat hot fire or braising/ cooking with lots of liquid until pullable.
18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS
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