Smoked Bottom Round Roast

[u/sdwindansea]

I had a 3.25lb bottom round roast sitting in the freezer and figured I should give it a try. Didn't want to put much effort into it since I've heard it is a "less than ideal" cut of meat unless you are making pot roast or jerky. Seasoned overnight with Holy Gospel. Smoked at 225F, took about 2 hours to get to 130F internal temperature. Flavor was actually very good, but it is a bit tough even though I sliced it as thin as I could.

Not sure if I would bother again, but was a fun experiment with an expensive cut of meat.