Ok y'all, after that last cook with the arm roast I was at the store and they had a bottom round. Well today is the day. Trimmed it up, squared it, seasoned SPPOG, injected with beef stock, have a pan made up for Au Jus, smoking on my verticle charcoal smoker, using pecan off my pecan tree seasoned 2 yrs. Have the Smoker fired up. Cooking to IT 120-130