Roasted garlic roast

[westexasmoker]

3.5 lb arm roast, cut a nice deep pocket into it



About 8 cloves of roasted garlic, diced and into the pocket



After a nights rest in the fridge, tied up and covered with rub.  Resting while the smoker comes up to temp.



2 hours of smoke, pulled when IT hit 140 and then FTC'd for a few more hours.





C

[smokeitall]

That looks great...I will have to try this.

[beefmann]

WTS, looks delicious and bet it was gives me an idea on how to do larfer  cuts of  meat...   he he he he

[Oldman]

Nice and tasty looking.

[pensrock]

You did use your new favorite wood, hickory on this, right.  ;) ;D

Looks great!

[La Quinta]

 :D  :D  :D  Looks amazing and makes me hungry!!! WOW!!!

[HCT]

How did I miss this one?
Looks great.

[sherlock]

I am not sure what an arm roast is. Top sirloin maybe?

I will have to add this to my list of things to do.

So many meats to smoke and so little time........................

[Smoking Duck]

I'd give my left arm for a roast with that much garlic in it!

[Habanero Smoker]

I am not sure what an arm roast is. Top sirloin maybe?

I will have to add this to my list of things to do.

So many meats to smoke and so little time........................

If it is referred to as arm roast, then my guess would be it is from the front legs. For some reason the front legs of beef and pigs are often referred to as arms.

[westexasmoker]

I beleive its from the chuck, right near the shoulder!  ???

C

[NePaSmoKer]

arm roasts are from the front quarter of the cow/steer. hey wts does ron popeil know you do this   :D  :D  :D looks great btw.

nepas

[Smoking Duck]

hey wts does ron popeil know you do this 

Hee Hee......got me back to giggling like a school girl  ;D

[westexasmoker]

If I gave hime time in the showitime........pure OBS baby..pure OBS!!

C