I smoked a bottom round tonight for dinner. Rubbed with mustard and then my homemade rub. Setup overnight in the fridge. Smoked it with hickory chips at 225 for two hours and then bumped up to 275 til 147 internal temperature. Pulled and rested for 40 mins while I made sone au jus. I don't have a slicer so I tried as best as I could to make it thin. After setting over night. In the smoker with carrots and onions below. After being smoked while resting. After sliced. It was fantastic. I wished pulled a few degrees earlier, maybe 140-142. But it was good.