Bottom Round Roast

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That was the worst piece of meat I ever smoked! Never again.

It looked great, but very tough. Cutting it thin was the only way to eat it, and then taking it and throwing in crock pot and making French dips made real good sandwiches! So, not a total loss, but I was amazed that it didn't break down into more edible meat right off smoker.
 
thanks for all the answers on this. i pulled a rather old roast out of the freezer yesterday and called my son to ask advice. he was hesitant about using bottom round..said if you do inject it with butter and broth before hand. after reading this, i'm just going to roast it in the oven like usual. but i'ma still going to inject it..because why not?!
 
I've done several of these for Roast Beef sandwiches. I do a beef broth injection with my favorite seasonings, and a dusting of rub on the outside the day before. I throw it into the fridge overnight. Next day, I set my smoker to 220 and smoke until around 130 IT. It goes back into the fridge overnight. Before I slice it, It goes in the freezer for a while. I have a cheap slicer that needs cold meat to slice well. Makes really good RB sandwiches. You can also do jerky with that cut of meat. Like some have said, you need a slicer to get this right. It's hard to get it thin by hand.
 
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