I'm w/ Mavadikin (sp).
Round is not something that I would generally want to smoke, and bottom round in particular. If I had it and I had to smoke it though, I would cook it well done but not over 200*, refrigerate it and slice it as thinly as possible. Round doesn't lend itself well to pulling because of it's tight grained narrow stranded musculature.
certain cuts of the top round such as rump roast are good cooked med to med rare dry roasted, but IMHO, bottom round is primarily a braising cut.
I do like the Geek's acid marinade idea, and if you have a vacpac marinating pan, this would be a good place to use it.