I bought a couple of beef bottom round roasts on sale (BOGO), and was wondering if they're smoked like a Chuck?
Last edited:
Bottom round IMO is better used for thin slicing since it is such a tough piece of meat. Great for jerky and deli style roast beef. My vote would be to inject with whatever you would like and coat with montreal steak seasoning. Smoke it low and slow(225) to 125-130 and pull it off. Slice it super thin(slicer if you have one) and have one hell of a French dip sandwich! I usually use eye of round but bottom will do just fine!