Toad
Found some matches.
- Joined
- Aug 7, 2005
- Location
- Lenexa, KS
The search function on this site is a great tool. Heck...this site is an outstanding source of info and the search only makes it better.
I had not done arm roasts before but had one left over from a quarter of beef I bought. I searched and researched the site and decided to use the tips I found in combination.
I marinated the arm roast in Allegro marinade, a dark beer, some chopped garlic and onion overnight. Next morning I put it on a rack and let it drip dry a few hours. Then, knowing it was a low fat cut and reading that they can dry out on you, I injected it with liquid Parkay margarine. I didn't punch all the way through the meat and I just did one side. If you can imagine a grid on the roast, I injected over a 2 square inch grid. So I ended up with little wells of Parkay all over the roast. Then I slathered a bit of the Parkay all over the roast and gave it a good rub down with dry rub. I refrigerated it again overnight.
I smoked it the next day, treating it like a pork butt, 220 degrees using mostly hickory. When I would check it or add wood, you could see the little wells of Parkay oozing out and keeping things greased up. I took it off at 200 internal and pulled it after it sat about 40 minutes.
Very moist, good flavor. I like making tacos from smoked pulled beef.
Thanks to all you previous arm roast contributors.
I had not done arm roasts before but had one left over from a quarter of beef I bought. I searched and researched the site and decided to use the tips I found in combination.
I marinated the arm roast in Allegro marinade, a dark beer, some chopped garlic and onion overnight. Next morning I put it on a rack and let it drip dry a few hours. Then, knowing it was a low fat cut and reading that they can dry out on you, I injected it with liquid Parkay margarine. I didn't punch all the way through the meat and I just did one side. If you can imagine a grid on the roast, I injected over a 2 square inch grid. So I ended up with little wells of Parkay all over the roast. Then I slathered a bit of the Parkay all over the roast and gave it a good rub down with dry rub. I refrigerated it again overnight.
I smoked it the next day, treating it like a pork butt, 220 degrees using mostly hickory. When I would check it or add wood, you could see the little wells of Parkay oozing out and keeping things greased up. I took it off at 200 internal and pulled it after it sat about 40 minutes.
Very moist, good flavor. I like making tacos from smoked pulled beef.
Thanks to all you previous arm roast contributors.
