Hello -

I found a 6 pound bottom round roast at the store for a rediculously
low price, so I thought I'd give it a try on the smoker. I read the
BBQ FAQ and the relevant posts here, figured I was set.

I put the meat on at 41 degrees internal, smoker temp 225. Three hours
and a bit more at 225-250 gave an internal temp of 139. I took the
roast out then and let it rest in a cooler for half an hour, at which
point the internal had peaked at 147 degrees.

The flavor's very good, and it's swimming in juice, but it's tougher
than I'm willing to put up with again. I knew it was gonna be a bit on
the chewy side, but not this chewy. At this point, I have two
questions.

Does anybody here have any ideas for a better procedure for this cut?

Would anybody care to recommend a different cut of beef for next time?

I probably wouldn't have gotten that roast, but $.69 a pound for beef
is mighty hard to pass up. Thanks for any advice y'all might have.


Best -

Uncle Wulf