bottom round roast

[Smokin in Tampa]

Has anybody done a bottom roast. At what temp and rub?

 

[dirtsailor2003]

Yep they are great. I prefer a lower pit temp, 180-200. Cook to an internal temp of 130-135. I keep the rub simple Salt, Pepper, Onion, Garlic (SPOG).

Like to use cherry, pecan or kiawe or a 50/50 mix of cherry/pecan or cherry/Kiawe.

Rest 30-45 minutes before slicing. Sliced thin makes great meat for sandwiches or French dip.

Make a batch of this while you're at it:

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus