bottom round roast

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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
 
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