Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: ronman451 on May 19, 2019, 09:31:32 PM
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Smoked a couple of small Angus arm roasts today. I was worried because they were so lean. They came out really good, the perfect pull for pulled beef. They were a little dry, though. Thank goodness for au jus!
(https://i.imgur.com/lZKkyABl.jpg)
(https://i.imgur.com/yWZz4p6l.jpg)
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GREAT IDEA! You have inspired me to do this....What temp did you cook them to? (I'm really out of practice. ) ::)
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GREAT IDEA! You have inspired me to do this....What temp did you cook them to? (I'm really out of practice. ) ::)
I cooked it like a brisket. Rubbed with Oak Ridge Black Ops Brisket Rub, pellet smoker set to 225 for about 5 hours, wrapped in foil and back on the smoker (bumped up to 275). Started checking for tenderness with a toothpick at 200 degree meat temp. Final meat temp was 202.
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looks sooooo good!
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I'd like a plate of the meat with mash potatoes plz.
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I'll take a plate with lots of gravy
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Looks fantastic ;D
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The more I look at this the more I want some.
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I'd like a plate of the meat with mash potatoes plz.
X2 on the mashed taters n' gravy!