Description
Beef arm roast has great flavor and a special melt-in-your-mouth tenderness when smoked whether it is served sliced or shredded.
This cut of meat responds perfectly to a low-and-slow smoking method due to the connective tissue and fat which melt and soften during the smoking process, adding juiciness and flavor to this leaner cut of meat. Give this recipe a try to impress your friends and family!
Ingredients
Units
Scale
- 3 lbs arm roast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 1/2 tsp black pepper
- 1 1/2 tsp Kosher salt
- 1 tsp Worcestershire sauce
Instructions
- Prep the dry rub by carefully mixing the onion powder, garlic powder, smoked paprika, black pepper, and kosher salt (Texas style) in a small bowl.
- Before adding your spice rub, rub Worcestershire sauce on the meat and give it a proper rub down. The Worcestershire sauce will make the meat more moist and flavorful and help the rub stick to the meat while smoking.
- Smoke the arm roast at 225°F (107℃) for 30 mins per pound. Use a digital meat thermometer to test for doneness. The arm roast will be ready for the next step when the internal temperature reaches 150℉.
- Wrap your piece of meat in heavy-duty aluminum foil and return it to your smoker. Continue smoking until the internal temp hits 200°F.
- Let the meat rest for 30 mins, covered in aluminum foil or butcher paper before slicing it on the cutting board.
- Sprinkle lightly with kosher salt and serve. Adding some salt to the meat will help bring out the best flavor.
- Serve your smoked beef with side dishes like mashed potatoes, potato salad, macaroni salad, or grilled veggies!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Cuisine: American