I've not smoked bottom round many times but while browsing the meat aisle, one small cut caught my eye. It was a little over 1.5#s and had a good thickness to it. I rubbed it down with montreal steak seasoning prior to feeding it to Lala.
Smoke details:
90% cherry wood / 10% pecan to generate the smoke
Internal smoker temp ranged from 225 - 275
Did not spritz with anything
Took roast to internal temp of 150 and rested for an hour before slicing
Packaged roast
Roast and rub
Rubbed down and on the smoker
Sliced
Smoke details:
90% cherry wood / 10% pecan to generate the smoke
Internal smoker temp ranged from 225 - 275
Did not spritz with anything
Took roast to internal temp of 150 and rested for an hour before slicing
Packaged roast
Roast and rub
Rubbed down and on the smoker
Sliced
Comment