Smoking a Bottom Round Roast on a Weber Kettle

We took a bottom round roast and decided to put in on the smoker as an experiment! Normally this is a crockpot meat but we are always looking for a new way to to do things here at AVQ!!!
To critique myself I just started cooking this bottom round like a brisket thinking i had to cook it long enough to be tender. If i had to do it all over again i would drastically change the time I smoked it and do it more like a prime rib to a med temp all the way through. While my attempt was tender it lacked in juiciness !
enjoy and as always thanks for watching! Be sure to check us out on social media at
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[@RonOnTheGrill]

I have one of these thawing as we speak man! I posted in a group for advice and they all insisted to take it up to no more than about 130-140 internal, then slice thin for sandwiches. I was nervous for you watching your cook, but it sure looked on camera like it came out tender and wasn’t dry at all. Now I’m confused, lol!

[@aviatorque6905]

Ron just getting around to checking my comments, Im still confused myself honestly, My thoughts were its sort of a working muscle so i want to cook in low and slow to be tender but IDK. What did you end up cooking your bottom round too and how did it come out?

[@danma1156]

What temperature do you recommend in retrospect?

[@aviatorque6905]

I've gone back and forth on what I would do differently since I made this video. If cooked to 125-130 if would def have the medium to med rare center but I can't help but think it might be tough as leather. I think the best option is cook it to the same ending temp as I did in the video but instead of wrapping it, put it in a aluminum pan and add beef broth and braise it to try to preserve some of that juiciness

[@danma1156]

@@aviatorque6905 thanks!

[@Melidontcare]

So this is an AD ?