Arm roast in dutch oven

aaind

I was going to eat for supper to night ,it is at 240 and plan to leave all day ,But want just a little smoke in the meat ,Do you think just leave off cover for how long ?
Dave

Grandpas Grub

Dave,

I am not sure what an Arm Roast is...

When I do a roast in the dutch oven, I have it cook in beef/chicken broth equal mis about 1/2 up the side of the meat.

Brase it (just about to boil). The time really matter but I cook it from 4 to 6 hours, fork tender. I am thinking 190° to 225° meat temp. Pit temp at the meat level about 300° to 330°. That would put the dome abou t 350°
So far I have never used the lid on a dutch oven. If one lids the DO they may as well use charcoal or put the DO in the kitchen oven.

I have a recipe for a DO Roast with potatoes, onions & carrots - and some pictures. If you would like it let me know.

Kent