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I have 2 round botton roast, and I am not sure how long to smoke them, at what temp, and what temp to pull the at (well done). Also do they need to be foiled at all?
I could be wrong but over 160 I believe is well done. So with out some research I really can't say what temps to take them to. I think that the longer the rest the better so long as you stay above the safe temp.
Was one on a higher rack than the other?? I tried a round not too long ago, mine came out a little too dry for my liking. Next time I'd probably pull at 160.
Yeah... bottom round doesn't have much fat in it, so you have to treat it like you would in the oven: 140° for rare, 165° for well done. Just make sure to use a therm and check each one to achieve the level of doneness that you want.