Weak moment. Bought bottom round roast on sale. Thoughts please?

[Tallbald]

The nearest Kroger's is a big part of my casual daily venture into society always looking to snag a bargain for Penny and me. Today I found a 3 1/4 pound boneless angus beef bottom round roast on Manager's Special markdown so I bought it. Nice and red, and of course pretty lean. Have gone through the other beef cuts I have smoked for sandwiches so tomorrow this one goes on the Highland.
I mixed up a homemade Montreal Steak Seasoning recipe from an old post here on the forum, rubbed the roast in EVOO and doused it well with the Montreal mix. It's in plastic wrap in the frige for an overnight stay.
Here's my plan for this cut that I read is normally kinda tough. Oh. Being raised by a Public Health Nurse mother who grew up in the Great Depression on a small farm, every meat HAD to be cooked to very well done. No medium well done either. Well done. Tomorrow I will fire the Highland up, bring it up to 250, and smoke the roast to an internal temp of 160. I'll pull and wrap it in foil with a little boiling apple juice for moisture and let it rest an hour or two before slicing. Folks it goes against my raising to not bring the IT up to maybe 195 to 200. I am wondering too about injecting early in the smoke with some apple juice too. Thoughts on the plan, including the temp and the apple juice injection please?
Hope I'm doing a good thing.

 

[old sarge]

I never heard about injecting mid cook. I do briskets and inject with beef broth before smoking. Your method might be worth a try. The best part of Q is the experimenting and the taste testing when all is done.

 

[Tallbald]

Thanks. I thought I would try a different approach with the injection. Thoughts please about the 160 IT then pull and wrap? Don

 

[old sarge]

Don - I won't be much help I do briskets and butts but no roasts. I pull at 195/200, wrap and rest. Have you tried looking in the recipe section or use the search feature? Here is one I found using the search feature. Hope it helps. Dave
https://www.smokingmeatforums.com/threads/bottom-round-or-rump-roast.244700/#post-1547537

 

[chopsaw]

If you are slicing for sandwiches , my opinion is 160 is way past what you want . I go to 135 / 140 tops . Cool over night then slice . Makes a great cold sandwich or you can flat top it with peppers and onions .

I just bought 4 of them @ 2.99 a lb . Sliced one for jerky , and sliced one for stir fry . The other two froze whole .

 

[Tallbald]

Thank you folks. Taking notes. Don.

 

[chopsaw]

Don , I get the cook the heck out of everything . That's just the way it used to be . My Mom did it the same way . You can always throw it in the crock pot and shred it up . I just did eye round to 135 , sliced thick with gravy . It's good , but I know that some people don't like the pink .

 

[Tallbald]

I'm hoping for no pink, but just "right there" done so my beloved spouse will eat some too. Don.

 

[DanMcG]

I'd pull it at 150° and wrap it in foil and let it rest. The IT temp will rise another 10° while resting.

 

[SmokinAl]

This is where a sous vide machine really shines.
Put some smoke on it & finish it in the SV.
It comes out fork tender.
Al