I keep seeing all these posts about sammiches, so had to give it a shot. I got a bottom round at the store on sale and started to marinate it Friday in a bourbon, soy sauce type marinade. I rubbed it with coffee, salt, pepper, garlic, onion and chili powder. Smoked over cherry and hickory for about 2 or 3 hours until I hit 130 (actually pulled it a little shy of 130). Let it rest for an hour or two while I was painting. (ugh...) Sent the wife out to get rolls and provolone so we could give this a shot. Sauteed up onions, peppers and mushrooms. Sliced the meat thin. On a roll, put a slice of the beef, some of the sautee mix and topped with provolone. Popped in the broiler for a minute or two to melt the cheese. Served with some packaged au jus. This was TERRIFIC! Best round I've cooked. Not a bad cut when you cook rare and slice thin. I will do this again!