The arm roast comes from the upper foreleg section of the cow, and contains muscles and fibers that can make the meat tough and gristly. Because of its texture, it requires low heat and slow preparation for best results. Smoking cooks the arm roast slowly over indirect heat while imparting the meat with a rich and smoky flavor. In addition, the moisture involved with smoking helps to break down the tough fibers in the meat, delivering a tender and tasty result.
Step 1
Soak a few handfuls of mesquite or hickory wood chips and chunks in a bowl of water for approximately one hour. Light the charcoal in your smoker or grill.
Step 2
Sprinkle salt and pepper evenly over the roast. Sear the roast on all sides in a Dutch oven over medium-high heat. Press a few garlic cloves into the top of the roast.
Step 3
Drain the wood chips and add them to the charcoal when the briquettes are coated in gray ash. Separate the charcoal mixture into two piles with long-handled tongs and place a drip pan filled with an inch of water between the piles.
Step 4
Place the Dutch oven with the arm roast in it on the top rack of your grill or smoker. Close the smoker and let the meat cook.
Step 5
Add additional flavor by chopping up vegetables such as carrots and potatoes and adding them to the Dutch oven approximately six hours into the cooking process
Step 6
Cook until the arm roast reaches a minimum internal temperature of 145 degrees F when a food thermometer is inserted into the thickest part of the meat.
Tips and Warnings
- LJWorld.com recommends tending your grill every hour or so. Add fresh charcoal and additional water as needed. Do not let the water pan dry up or your meat will dry out as well.
- Don't add any extra wood chunks or chips to the last half hour of the smoking process. The Better Homes and Gardens website warns that too much exposure to smoke will give your arm roast a bitter taste.
Things You'll Need
- Two handfuls of mesquite or hickory wood chips and chunks
- Bowl of water
- 15 pounds of charcoal
- Salt
- Pepper
- Dutch oven
- 2 garlic cloves
- Long-handled tong
- Drip pan
- Vegetables such as carrots and potatoes
- Food thermometer
