Hi everyone. I just pulled it off the smoker @ 205°. Wrapped in towels resting. I'm not sure how this will end until I unwrapp it and see what I have. I hope that it pulls OK but the probe wasn't going in like butter like a brisket so I don't know.
Tasunka, I did put apple juice in with the meat to braise and keep it moist so who knows. I'll still eat it! I'll keep you posted later tonight!
Thank you again for all the help everyone! I guess I need to watch my meat better. I had no idea it would reach that temp that quick. Live & learn. Such is the art of smoking!
A bottom round doesn't have any where near the fat and connective tissue that a brisket has so I would not expect it to be melt in your mouth tender like a brisket or short ribs that get braised for a long time and come out like butter. I just cut one up for jerky and it's pretty lean meat.
your isntincts aout foiling/braising are exactly what i would do. also, keep the heat as slow as you can as you bing it up to 200. the collegen/fat. etc. should melt down just fine, i think.
that there is why u OTBS nominated. amongest others