Smoke your arm roast using oak or hickory at 225 to 250°F for around 4 to 6 hours until the internal temperature reaches 150°F. Wrap your meat in heavy-duty foil and return it to the smoker. Continue smoking until the internal temperature reaches 200°F.
A beef arm roast is also called an arm pot roast or chuck arm roast and is a perfect cut for slow cooking. Smoked arm roast allows you to enjoy the rich, beefy flavor of a cow’s shoulder section without breaking the bank.
This fantastic meaty cut is underrated, but it can be turned into a mouthwatering dish with the right seasonings, and a steady temperature. When prepared properly, an arm roast can satisfy your cravings for fall-apart pulled beef, and offer an exceptional dining experience.
What is the Best Way to Smoke Arm Roast?
It is best to smoke an arm roast in an electric smoker or on a pellet grill.
To smoke an arm roast, set your smoker to 225°F. Put your arm roast in the smoker over indirect heat and place aluminum foil below it to capture all the delicious beef drippings.
Smoke your arm roast for 4 to 6 hours until the internal temperature reaches 150°F.
Remove your arm roast from the smoker and allow it to rest for half an hour before slicing it against the grain. Don’t slice the beef before you let it rest for melt-in-your-mouth meat. Resting allows the juices to reabsorb into the piece of meat.Print
What is an Arm Roast?
An arm roast refers to the chuck primal cut that is obtained from the shoulder region of a cow. An arm roast features a round bone and a large amount of lean tender meat around it.
The arm roast is known for its robust flavor. It is also known as a beef arm roast, chuck roast, seven bone roast, arm pot roast, blade roast, and round chuck cut bone.
The small beef arm roast is known as the arm steak or Swiss steak. This beef cut is typically tough, so it does best with slow-cooking methods like stewing and braising.
What is the Best Temperature to Smoke Arm Roast?
Smoked arm roast is typically smoked at 250°F for 1½ hours per pound or 225°F for two hours per pound. This is excluding the time for resting your meat. For the best results, let your meat rest for 30 to 60 minutes. It is more important to pay attention to the internal meat temperature than to judge doneness based on smoking time.
For smoked chuck roast, you will smoke until the temperature reaches 195°F, and rest for 30 to 60 minutes. For extra juicy and tender smoked chuck roasts, wrap your meat at 170°F.
Is Arm Roast the Same as Chuck Roast?
For a good roast, you can choose either an arm roast or a chuck roast. These juicy pieces of meat can be cooked in different ways. However, both cuts of meat are great for slow cooking and can be the star of delicious beef sandwiches at dinner or a backyard BBQ.
Apart from being juicy and flavorful cuts of beef, both beef chuck roast and arm roast have little similarities. In fact, even their texture and flavor are different.
Here are the major differences between arm roast and chuck roast:
- Location: While both arm roast and chuck roast are technically arm roasts, they are taken from different areas on the cow. The arm roast is taken from a cow’s shoulder while the chuck roast is cut from the muscle between a cow’s neck and shoulder blade area.
- Fat Content: Chuck roast has more marbling and fat content than arm roast.
- Tenderness: Arm chuck roast cut is more tender than chuck roasts when cooked. Chuck roasts tend to be slightly tougher than arm roasts because of a larger amount of connective tissue in chuck roasts.
- Other names: Both cuts of beef have different names. The arm roast is also known as Swiss steak, arm chuck roast, or chuck primal. The chuck roast is also called a chuck blade roast.
Arm roasts are every bit as amazing as smoked beef chuck roasts – perhaps better. Don’t be afraid to try some new beef recipes!
Hungry for More Beef Recipes?
Check out these delicious smoked beef recipes to try on your pellet grill or smoker!