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cousinconley
10-04-2011, 06:45 AM
This past Sunday I smoked a couple of arm roasts. The price of brisket is getting ridiculous...so I settled for roasts. I think I made a wise decision.

First I combined a bottle of Negra Modelo beer with Allegro:

https://lh4.googleusercontent.com/-AgyzkHIuCTw/Toj2uHa_7RI/AAAAAAAAA5w/vmj6omHTDsc/s512/Photo0163.jpg

Next I poured them into a bag with the arm roasts and let soak for 24 hours in the fridge:

https://lh5.googleusercontent.com/-wKW6sZRFtfY/Toj2twpVJSI/AAAAAAAAA5o/4Gz27bxcnZs/s512/Photo0165.jpg

The next evening I removed the roasts from the marinade and sprinkled them liberally with a store bought pork rub. I placed the roasts in the fridge for another 12 hours:

https://lh5.googleusercontent.com/-tNtHD59U09o/Toj2vGKMkhI/AAAAAAAAA50/aB1p8nuWwEA/s640/Photo0166.jpg

That next morning I put the roasts on the smoker:

https://lh5.googleusercontent.com/-304F0iKIlpk/Toj2vtoK9bI/AAAAAAAAA58/G9cNu0kmmSQ/s640/Photo0168.jpg

They cooked on a combo of hickory lump and hickory chunks for 4 hours between 220 to 250 F before I wrapped them:

https://lh4.googleusercontent.com/-gax8PwwPsL0/Toj2xQ-qByI/AAAAAAAAA6E/XBe6ucyVoe0/s640/Photo0170.jpg

https://lh3.googleusercontent.com/-RUH6Tjtgw_w/Toj2xS-tLpI/AAAAAAAAA6I/nUWcRJ0OjOo/s640/Photo0171.jpg

I let the roasts cook for another 2 hours until the internal temp was 200 F

https://lh3.googleusercontent.com/-dLF3_4KOMS8/Toj2zDdOFkI/AAAAAAAAA6M/u_i68FKPtes/s640/Photo0172.jpg

I still had some time left so I threw on a few sausages and little smokies:

https://lh3.googleusercontent.com/--CzoKAtnTjY/Toj2zed9DRI/AAAAAAAAA6Q/WwFmrq-lzV4/s640/Photo0173.jpg

I shredded one roast and sliced the other:

https://lh6.googleusercontent.com/-7yNTWJ9vUo8/Toj2tzKuuMI/AAAAAAAAA5s/p_onnWrM5ys/s640/Photo0174.jpg

Next time around I think I will use only half a bottle of Allegro. The roasts tasted fine but I could have used the other half the bottle for another cook.