For the low and slow question, the lower and slower the better. Bottom round, like all of the lower cuts, have much more connective tissue. The longer (up to a point) it smokes, the more that touch stuff will melt away. With that said, it has a tendency to get real dry really quick, so keep basting it (every half an hour works best for me); I've injected the last couple of roasts I've done, and that seems to help.
Now, I normally like pulled meat, but for this cut, I like to pop it in the fridge overnight after it rests. Then slice it really thin for sammies. I think the texture is better this way, and your juice returns to the meat a little better since it's cooled, which really enhances the flavour.
