Bottom round can turn out to be tough, dry and inedible.
Traditional French cooking of bottom round or "daube of beef" usually
"larded" the beef with
pork fat, using a larding needle, followed by a very long braise in liquid
of some sort.
I think this would be pretty tought to do on a grill or smoker.
You could try it with a crockpot, though even this would be iffy. It needs
frequent basting.
I think I would probably bring the cut of beef back inside the house.
Good Luck
Kent

"ceed"
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote in message newsp.st8mvnlr21xk10@bobdello...
> Hi,
>
> I picked up a 5.5lb Certified Angus bottom round roast (boneless) today at
> the store. Kind of an impulse buy based on the fact that the price was
> more than right. I am not very familiar with this cut and would like some
> suggestions: Should I smoke it in the bullet, or sear/grill it? Seems to
> good for pot roast. Ideas and suggestions welcome.
>
> --
> //ceed ©¿©¬