I picked up a bottom round roast and haven't yet figured how to season,smoke, etc. I'd appreciate any ideas and cooking instructions like what temp to smoke,how long, or even if this cut is any good for the wsm.
I think the kettle would be better. I would cook to medium rare 135-140 let rest and slice thin. The lack of fat would cause it to dry out cooking low and slow on the wsm. I usually like to marinate for a day before cooking an hour or two will work. You could try a rub montreal steak?
Thanks dsitherson for the advice, I rubbed veg. oil all over then coated with montreal steak seasoning and the meat came out fairly passible- it however got to about 145 deg. before I pulled- would have been better had pulled at 135. It wasn't a bad smoke as I was experimenting with using some lump and an empty water pan as well- and made a "fatty" for a side! My wsm using lump and and empty waterpan seemed to run around 325 dome temp. The fatty tasted excellent-my 1st one!
Bottomm round is not exactly a "prime" cut of meat. Furthermore, due to its lack of marbling it really doesn't hold up well to long cooks.
In my mind, this cut needs a good LONG marinade and/or very thin slicing. Definately pull this cut while it's still rare-med rare. If you dry out the meat you will be fighting with some very tough chewing.
