William Schmitz
TVWBB Fan
I recently got an 1/8 of a cow as part of a group meat buy. Included in my portion are a couple roasts labeled "arm roast". I would say they are each 2-3 lbs. How should I cook/smoke these?
I was thinking about treating them like a brisket and was planning a high-heat brisket approach, then slicing/shredding for sandwiches.
Any ideas?
Bill
I was thinking about treating them like a brisket and was planning a high-heat brisket approach, then slicing/shredding for sandwiches.
Any ideas?
Bill