Egging several Arm Roast, tips?

kilo

I really enjoy all the help so many of you are willing to offer the rest of us! With that said we are in the middle of a big snow storm and I thought it would be a great time to cook some arm roasts, low and slow. I did one not long ago for 3-4 hours and got the internal temp to where I wanted it and it was real moist (used v-rack set in a drip pan with some white wine, veggies, etc. but the toughness of the meat never really broke down. I am thinking I will do 3 arm roasts today for about 9 hours. Any tips on temp or other suggestions? Thanks!

Unknown

kilo, after the page comes up scroll down to see a pictoral of pulled beef using a chuck roast

[ul][li]pulled beef[/ul]

fishlessman

Chet,
i followed those directions this past weekend with a good fatty piece of chuck, at 190 the meat was still very tough, wrapped with foil with a little ginger ale, and continued cooking until the internal was over 210.placed in a cooler for 3 hours and then pulled. it was a very good piece of pulled beef. i have never cooked anything over 210 internal before, but this piece seemed to need it, didnt dry out and was really good

Eggsellent

Chet,
We used this method also - came out great. The only thing I think we added was...after it completed cooking we wrapped it in foil, then some old towels and placed it in a cooler for several hours. This seems to help with breaking the meat down, etc. Or at least that's what we always do with pulled pork so we decided to do it with the meat. YUMMY!!!!!!!!!!

kilo

Chet,
Thanks everyone for your help again! I love being snowed in with some new things to try on the BGE![p]