Smoked Arm Roast (Chuck Roast)
Take your Arm Roast up a notch by smoking it! The result is a fall apart tender, super flavorful meat that will take your roast game to a new level.
Servings 8
Calories 306kcal
Equipment
- 1 Smoker (I used a pellet smoker)
Ingredients
- 3 lb arm roast
- 2 tsp salt or to taste
- 1 tsp black pepper or to taste
- 1 tsp garlic powder or to taste
- 2 cups beef stock
Instructions
- Preheat your smoker to 225° F.
- Remove arm roast from packaging, rinse with cold water, and pat dry with paper towels.
- Season generously with salt, freshly cracked black pepper and garlic powder.
- Place arm roast directly on the smoker grate and insert your smoker’s thermometer probe. Smoke for 3-4 hours until the meat reaches an internal temperature of 130° F.
- Place arm roast in an aluminum pan with beef broth. Reinsert the thermometer and cover tightly with aluminum foil.
- Increase temperature to 250° F and smoke for another 4-5 hours until the meat reaches an internal temperature of 203° F.
- Remove from smoker and let rest for 30 minutes.
- Slice beef against the grain, or shred* and serve warm with pan juices.
Notes
*I typically will shred the super tender parts of the roast and then slice the part that's not quite falling apart to mimic a brisket.
Nutrition
Calories: 306kcal | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 138mg | Potassium: 565mg | Vitamin A: 22IU | Calcium: 29mg | Iron: 4mg
