Well I have 2 beef arm roast going now as we speak. I did one that I covered with all over with liquid garlic juice,black pepper, and onion salt (Smelled great). The second one I covered with some worchestershire sauce and some powdered mustard. I let both of them in the seasonings wrapped in plastic in the fridge overnight. I have the temp set at at 225. I am anxious to see how they come out. I sure enjoy the Bradley, just wish I had more time to play with it.
Mark
What is an arm roast?
Bill
You beat me to it Bill. I am curious too. On this side of the pond they cut up critters differently than in the US and I am constantly trying to find equivalents in French and German so I can explain to the butcher what I want. An Arm Roast is a new one on me.
Tom
Beef Arm Pot-Roast
(http://aggiemeat.tamu.edu/judging/id/034B.jpg)
Shoulder Arm Roast
(http://www.beefretail.org/uDocs/ACF9E13.JPG)
Beef Chuck Shoulder Clod Arm Roast
(http://www.inevitablefuture.com/iverson/images/Beef/114e.jpg)
Leave my Arm Roast Alone!
(http://home.swipnet.se/mooamp/wallpapers/cow-nose.jpg)
(http://www.susanminor.org/Rayeimages/gif/Launch112.gif)
Olds
It is the first pic Olds posted(Beef Arm Pot-Roast). My Dad raise cattle and I get a half of beef each year for all the work helping taking care of them etc (I used to farm with him but get better pay in town). I had them in the freezer so thought I would give it a try since I am new to this smoking stuff. They are ftc ing now went 3 hours with hickory smoke and got to a internal of 150, I was hoping to remove at 140 or 145 but was doing other things and went past. Now to wait to see how they taste! ;D
Mark
Here is the finished product it tasted very good. ;D
(http://i68.photobucket.com/albums/i37/MRH1962/pict0010.jpg)
Mark
Looks great from here :P :P :P.
Hey! are those M&M's in that jar?